🇲🇦 Morocco · Dessert
Almond Briouats
By eatmundo · August 3, 2026
🇲🇦 MAThese golden, triangular pastries are filled with a luscious almond paste scented with orange blossom water. A true staple of Moroccan celebrations and tea time.
Ingredients
check them off as you prepareHow to Make It
- 1
Blanch 400g almonds in boiling water for 2 minutes, peel, dry, and fry until golden.
- 2
Pulse the almonds with 150g sugar, 1 tsp cinnamon, and 1/4 tsp gum arabic in a processor until a coarse paste forms.
- 3
Add 2 tbsp orange blossom water to the almond mixture and work it into a pliable, moist paste by hand.
- 4
Cut 500g filo sheets into 5cm wide strips and brush generously with 100g melted butter.
- 5
Place a small ball of almond paste on one end of a strip and fold the dough into a triangle, overlapping until fully encased.
- 6
Seal the edges of each triangle with a small amount of butter to prevent them from opening during frying.
- 7
Deep-fry the triangles in neutral oil at 180C until they turn a deep golden brown, usually about 3-4 minutes.
- 8
Remove from oil and immediately dip into warm honey for 10 seconds before draining on a wire rack.
Frequently Asked Questions
How do I keep the pastry crispy?+
Ensure the oil is hot enough before frying to prevent the pastry from soaking up excess grease.
Can I bake them instead of frying?+
Yes, brush with butter and bake at 180C until golden, though traditional versions are always fried.
Why use gum arabic?+
It helps bind the almond paste and gives it a distinct, authentic chewy texture.
How long do they stay fresh?+
Store them in an airtight container for up to one week at room temperature.
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