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
- 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
- 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.
- 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.
- 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