Name: Moroccan Almond Honey Pastry Triangles
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 16 triangles (4 per serving)
Cuisine: Moroccan
Ingredients: 2 cups (200 g) blanched ground almonds; 1/3 cup (65 g) granulated sugar; 1 tablespoon orange blossom water; 1 teaspoon ground cinnamon; 1 large egg white; Pinch of fine salt; 8 sheets warka (warqa) pastry, thawed, or 8 sheets filo dough; 4 tablespoons (55 g) unsalted butter, melted; 1 large egg white, lightly beaten, for sealing; 1/2 cup (170 g) mild honey, warmed; 2 tablespoons toasted sesame seeds, optional; Ground cinnamon, for dusting

These crisp Moroccan pastry triangles, also known as briouats, are filled with sweet cinnamon-spiced almond paste and finished with a drizzle of warm honey. They are a staple of Moroccan tea time, traditionally paired with mint tea. The contrast of crunchy shell, nutty filling, and floral honey makes each bite unforgettable.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Servings4

Yield16 triangles (4 per serving)

Nutrition Facts

Per serving (estimated)

480 kcalCalories
28 gFat
6 gSaturated Fat
50 gCarbs
5 gFiber
25 gSugar
11 gProtein
95 mgSodium
350 mgPotassium
130 mgCalcium
2.5 mgIron
1 mgVitamin C
60 mcgVitamin A

Ingredients

For the almond filling

2 cups (200 g) blanched ground almonds
1/3 cup (65 g) granulated sugar
1 tablespoon orange blossom water
1 teaspoon ground cinnamon
1 large egg white
Pinch of fine salt

For the pastry

8 sheets warka (warqa) pastry, thawed, or 8 sheets filo dough
4 tablespoons (55 g) unsalted butter, melted
1 large egg white, lightly beaten, for sealing

For finishing

1/2 cup (170 g) mild honey, warmed
2 tablespoons toasted sesame seeds, optional
Ground cinnamon, for dusting

Directions

In a medium bowl, combine the ground almonds, sugar, orange blossom water, cinnamon, egg white, and salt; stir until a soft, pliable paste forms. If too dry, add water 1 teaspoon at a time; if too wet, mix in more ground almonds.
Lay one sheet of warka on a clean surface and brush lightly with melted butter. If using filo, layer two sheets, brushing butter between and on top. Cut the sheet into 3-inch (7.5 cm) wide strips about 9 inches long.
Place 1 heaping teaspoon of almond filling at one end of each strip. Fold the corner over the filling to form a triangle, then continue folding the strip flag-style to the end, keeping the filling enclosed.
Brush the final edge with beaten egg white and press gently to seal. Repeat with remaining strips and filling, keeping finished triangles covered with a clean towel.
Heat 1 inch of neutral oil in a deep skillet to 350°F (175°C). Fry the briouats in small batches for 2 to 3 minutes per side, until golden and crisp. Drain on paper towels. (Alternatively, bake at 375°F/190°C for 12 to 14 minutes.)
Just before serving, drizzle the warm briouats generously with warmed honey and sprinkle with toasted sesame seeds and a light dusting of cinnamon. Serve immediately with Moroccan mint tea.

Cook’s Notes

Warka (warqa) pastry is the traditional choice and gives the most authentic texture, but sheets of filo brushed with butter work well as a substitute.
For extra flavor, add 1/2 teaspoon of ground anise or a pinch of mastic to the almond filling.
Keep the pastry covered with a slightly damp towel while working so the sheets do not dry out and crack.
Fry in small batches to maintain oil temperature and ensure even browning.
Briouats are best enjoyed the day they are made, while the pastry is still crisp.