This Moroccan delight is a delicious combination of flaky filo pastry and a sweet almond filling. Moreish and easy to make. Impress guests after a tagine dinner with this for dessert!
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250g ground almonds
200g icing sugar
150g softened butter
1 (270g) packet filo pastry
melted butter for brushing
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 200 C / Gas 6 and line a baking tray with baking parchment.
In a medium bowl mix together the almonds, sugar and butter.
Take a filo sheet and fold in half. Trim folded piece so that it is square-shaped and put a small dollop of almond mixture in the centre. Fold corners together to form triangle and seal triangle ends together with melted butter. Repeat with remaining filling.
Place on lined baking tray and bake in preheated oven for 10 to 15 minutes or until lightly browned.
Use whole almonds and grind them at home rather than shop bought ground almonds - your briouats will be even tastier. And to heighten the almond flavour, you can add a dash of almond extract.