Project Description

Sweet Moroccan Briouats

While briouates can be made of meat or vegetables these Sweet Moroccan Briouats make a lovely alternative at the end of a meal. Pastries made with thin oarka pastry and dripping with honey are very popular. You can use fillo pastry.

Makes 20 approximately
Preparation 30 minutes
Cooking 20 minutes


1 ½ cups (240g) blanched almonds
1 teaspoon ground cinnamon
2 teaspoons orange blossom or rose water
½ cup melted butter
? cup (75g) firmly packed brown sugar
1 packet filo pastry
2 tablespoons crushed pistachios
½ cup (175g) honey
4 cardamom pods, bruised
1 cinnamon quill


  1. Pre-heat oven to 180°C. Place almonds on a baking tray and roast for 10-15 minutes or until golden. Remove from oven and cool. Place in a food processor with cinnamon, half the flower water, butter and brown sugar and pulse until the texture of fine breadcrumbs
  2. Place the filo sheets on a board and cut whole sheets into strips 8 cm wide. Cover with baking paper and then a damp tea towel to prevent them drying out.
  3. Place one strip of filo onto your work surface. Brush with melted butter. Place tablespoon of almond filling on the top corner of filo sheet and fold over to make a triangle. Continue folding over until you reach the end of the filo sheet. Repeat with remaining ingredients. Place on an oven tray and sprinkle with crushed pistachios. Bake for 20-25 minutes or until crisp and golden.
  4. Warm honey, remaining flower water, cinnamon quill and cardamom pods in a saucepan and bring to the boil. Pour honey mixture over briouats, covering completely. Remove with a slotted spoon and place on a rack over a tray to catch the drips. Cool slightly and serve.

Lyndey’s Note: Delicious served with mint tea

More Moroccan recipes:
Ras el hanout chicken
Warm Moroccan Avocado and Roast Vegetable Salad