Moroccan almond briouats

    30 min

    Briouats (or el briwate) are typical Moroccan pastries served during the month of Ramadan. They are similar to almond cigars and baklava, delicate and delicious, but very high in calories. Briouats are made of brik filo pastry, a filling flavoured with cinnamon, orange blossom water and gum arabic (mesca el houra), and are deep-fried in oil. Alternatively, they can be lightly buttered and baked.

    1 person made this

    Serves: 8 

    • 300g ground almonds
    • 50g caster sugar
    • 1 teaspoon ground cinnamon
    • 1 pinch powdered gum arabic
    • 1 pinch salt
    • 30g butter, melted
    • 2 tablespoons orange blossom water
    • 1 packet brik filo pastry (feuilles de brick)
    • melted butter, for brushing
    • 1 egg yolk, lightly beaten
    • oil for frying
    • 300g honey
    • crushed almonds, to garnish

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Place the ground almonds in a food processor and add the sugar, cinnamon, gum arabic, salt, 30g of melted butter and orange blossom water. Process until a homogeneous paste forms. If more liquid is required, add a little orange blossom water.
    2. Take lumps of the paste, and with your hands, roll into small balls the size of a walnut.
    3. Cut the pastry into wide strips, brush each with the melted butter and place a small ball of filling at one end. Fold this end of the pastry into a triangle covering just the filling, then keep folding to the left and then to the right, until the other end of the strip is reached. Brush the last bit of loose end with egg yolk to seal.
    4. Fry the briouats on both sides in very hot oil, until nicely golden. Immerse in honey, drain, and decorate with crushed almonds.


    You can use regular filo pastry if brik is unavailable. You can omit the gum arabic if it's hard to find.

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