Prep 50min (+30min cooling time)Bake 25minMakes about 20
Often savoury, briouats are traditionally fried. This sweet, almond version is baked and generously soaked in honey – addictive in the best kind of way.
4 sheets filo pastry
80g butter, melted
2 teaspoons sesame seeds
250g blanched almonds
110g (½ cup) caster sugar
30g butter, melted
20ml orange flower water
¼ teaspoon ground cinnamon
350g (250ml/1 cup) good quality honey
2 teaspoons orange flower water, or to taste
- Preheat oven to 180°C (160°C fan forced). Line a large oven tray with non-stick baking paper.
- To make the almond filling, process the almonds and sugar in a food processor until very finely ground and starting to form a paste. Add the butter, orange flower water and cinnamon and process until well combined. Transfer the mixture to a clean bench top and knead with your hands until the mixture comes together.
- Lay the filo sheets in a stack on a cutting board and cut widthways into 8 x 28cm strips (you will get 5 strips from each sheet). Cover with a dry tea towel and then a damp tea towel.
- Take a tablespoon of the almond filling and roll into a small ball. Take a strip of filo, with a shortest end closest to you, and brush with melted butter. Place the ball of almond filling at the end closest to you and fold the bottom right corner up and over to the left side so the edge of the pastry remains straight and a triangle starts to form. Then fold the bottom left corner up and over to the right side in the same way. Continue folding alternating corners until the strip of pastry is finished and a small triangle forms. Place on the lined tray, brush with a little more melted butter and sprinkle with some sesame seeds. Repeat with the remaining filo, almond filling, butter and sesame seeds to make 20 briouats in total.
- Bake in preheated oven for 20-25 minutes or until crisp and golden.
- Meanwhile, to make the honey syrup, combine the honey and orange flower water in a small saucepan and heat over medium heat, stirring occasionally, until very hot (but not simmering) and slightly foamy on top. Set aside and keep warm.
- When the briouats are baked, transfer them to a shallow heatproof dish and arrange in a single layer. Immediately pour over the hot honey syrup and allow to soak, turning occasionally for 20 minutes or until cooled to room temperature. Transfer the briouats to a wire rack sitting over a tray and stand for another 10 minutes, allowing any excess honey to drip off. Serve at room temperature.
- These briouats will keep in an airtight container at room temperature for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Moroccan Spice.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.