Small and simple briouat (Moroccan pastry) recipe with a filling made of cheeses, herbs and spices but you can adapt according to your taste. You can add olives, leftover chicken - the filling possibilities are endless!
14 people made this
200g grated Emmental cheese
1 pinch ground black pepper
1 pinch ground ginger
1 pinch paprika
1 pinch chilli powder
8 sheets filo pastry
1 egg yolk, beaten
oil for frying
Method Prep:20min › Cook:10min › Ready in:30min
In a bowl mix the cheeses, parsley, coriander and spices.
Lay a filo pastry sheet flat and fold it in half lengthways, and again in half lengthways. Place a heaping tablespoon of filling 2.5cm from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the filo. Seal the edges by brushing with egg yolk. Repeat with the remaining filling and filo pastry.
Heat oil in a large frying pan and fry briouats in hot oil for about 2 minutes per side.