Pastries
Almond Briouats
Crisp triangles of warqa filled with almond paste and dipped in honey.
- 1 h 30
- Medium
- About 30 pieces servings
Ingredients
- 300 g blanched almonds
- 100 g sugar
- 1 tsp ground cinnamon
- 2 tbsp butter, softened
- 2 tbsp orange blossom water (filling)
- 10 sheets of warqa (or filo pastry)
- Melted butter, for sealing
- Oil for frying
- 500 g honey
- 1 tbsp orange blossom water (honey)
- Toasted sesame seeds, to decorate
Preparation
Toast the almonds until golden, then grind them with the sugar and cinnamon. Mix in the butter and orange blossom water to make a paste.
Cut the warqa into strips about 6 cm wide. Place a teaspoon of filling at one end and fold into triangles. Seal the end with a little melted butter.
Fry in medium-hot oil until golden, or brush with butter and bake at 180 °C for about 15 minutes.
Warm the honey with the orange blossom water. Dip the briouats in it for 1 to 2 minutes, drain, and sprinkle with sesame seeds.
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