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Marrakech.Cooking
Pastry

Moroccan Briouats (Almond and Honey Pastries)

How to make Moroccan briouats — crisp filo pastry parcels filled with sweet almond paste and finished with honey.

Prep

40 minutes

Cook

15 minutes

Servings

20 pieces

Difficulty

Medium

Briouats are small, crisp filo pastry parcels found at nearly every Moroccan celebration, filled with either savory ingredients (cheese, minced meat) or, as here, a sweet almond paste finished with honey and sesame seeds. The sweet almond version is the most common starting point for home cooks, and a good introduction to Moroccan pastry work more broadly.

The technique is more about careful folding than difficult cooking — getting a tight, secure triangle or cigar shape so the filling stays sealed in during frying is really the only tricky part, and it gets easier after the first few attempts.

These are best made in a batch, since the process of rolling filling and folding pastry benefits from a steady rhythm once you get going — which is also why they’re traditionally made in company rather than alone. If you’d like to learn the folding technique hands-on, our Pastry & Mint Tea Workshop covers it directly alongside Moroccan mint tea.

Ingredients

Almond filling

  • 250g ground almonds
  • 80g sugar
  • 50g butter, softened
  • 1 tsp ground cinnamon
  • 1 tbsp orange blossom water

Assembly

  • 1 pack warqa or filo pastry sheets, cut into long strips
  • 1 egg, beaten (to seal)
  • Vegetable oil, for frying
  • 3-4 tbsp honey, warmed slightly
  • Sesame seeds, toasted, for garnish

Instructions

  1. 1

    In a bowl, combine the ground almonds, sugar, softened butter, cinnamon and orange blossom water. Mix until it forms a smooth, workable paste.

  2. 2

    Roll small portions of the almond paste (about a teaspoon) into short logs, roughly the width of your pastry strips.

  3. 3

    Lay a strip of pastry flat. Place an almond log near one corner, then fold the pastry over diagonally to form a triangle, continuing to fold along the strip until fully wrapped.

  4. 4

    Seal the final edge with a dab of beaten egg to keep the parcel closed during frying.

  5. 5

    Repeat with the remaining pastry and filling.

  6. 6

    Heat vegetable oil in a deep pan to about 170°C (340°F). Fry the briouats in batches for 2-3 minutes per side, until golden and crisp.

  7. 7

    Remove with a slotted spoon and drain on paper towels.

  8. 8

    While still warm, drizzle or dip the briouats in warmed honey, then scatter with toasted sesame seeds.

Tips

  • Keep unused pastry strips covered with a damp cloth while you work — they dry out and crack quickly once exposed to air.
  • Don't overfill the pastry, or the parcels can burst open during frying.
  • Briouats can be assembled ahead and frozen uncooked, then fried directly from frozen, adding a minute or two to the cooking time.

Questions About This Recipe

Can briouats be baked instead of fried?

Yes, though the texture will be less crisp. Brush with a little melted butter and bake at around 190°C (375°F) for 15-20 minutes, until golden, turning halfway through.

What is warqa pastry, and can I substitute filo?

Warqa is a traditional Moroccan pastry, thinner and slightly more elastic than filo. Filo pastry is a widely available and reasonable substitute, though it can be a little more delicate to work with — handle it gently and keep it covered while assembling.

Learn to Make This in Marrakech