In Morocco you can find many versions of briouats. They can be filled with meat, seafood, or like this one with a sweet almond paste. Traditionally they are fried, but in this recipe I used the slightly 'lighter' cooking technique by baking them in the oven.
Estimated reading time: 2 minutes
- brick pastry, or filo pastry
- maple syrup or agave syrup
- pistachio nuts
- olive oil
- blanched almonds
- orange flower
- oil (nut oil or olive oil)
Sweet snacks are a big part of Moroccan culture. So at any time of the day, or month of the year sweets are on the table. Sweets with breakfast, as a snack and/or as dessert. Thus for the sweet tooth's among us, Morocco is the place to be!
These almond paste filled briouats are covered in maple syrup and pistachio nuts. The interior is deliciously gooey. Therefore a great afternoon snack to be enjoyed with fresh mint tea.
For the pastry I have used ready made brick pastry. But of course if you feel motivated you can make your own warqa, the traditional pastry.
For more Moroccan sweets, check out my stuffed dates recipe and my orange / almond cake recipe.
These almond briouats are part of my series; 'Travels of taste'. We use our taste buds to travel the world. Meet other cultures through food. Today we head for Morocco. Strolling around the hustle & bustle of the souks, discovering all the flavours Morocco has to offer, check out my full Moroccan 'travels of taste' post; >>> Morocco - the flavours of the souks.
If you are planning to make your own almond briouats and use this recipe, please add @haricoco1 to your instagram post, I always love to see your creations.
- 1 pack of brick pastry or filo pastry, 9 sheets
- 2 tablespoon of maple syrup or agave syrup
- handfull of pistachio nuts roughly ground
- 4 tablespoon olive oil
for the almond paste;
- 150 g blanched almonds
- 60 g sugar
- ½ tablespoon orange flower
- 1 tablespoon oil nut oil or olive oil
- ¼ teaspoon cinnamon
- Start with making the almond paste. In a food processor blend the almonds, sugar, and cinnamon until you have a finely ground mixture, just at the moment when it starts releasing its natural oils and get slightly moist.
- Add the oil and orange flower, it will now start forming a nice thick paste.
- scoop out the paste, and set aside.
- Pre-heat the oven to 180C / 350F
- Take one pastry sheet at the time, and cut into two rectangles shapes of approx. 8 cm ( 3 inch) wide.
- take a heaped teaspoon of paste and lay it on one end of 1 rectangle pastry sheet.
- Brush the pastry with oil, and start folding a triangle shape over the almond paste, by folding from one corner over the paste to the side..
- Push the paste a little towards the corners so the triangle gets fully filled.
- Fold up the triangle 3 or 4 times until you get to the end of your pastry sheet.
- Lay the filled triangle on baking paper, on your oven tray. And continue with your other rectangle of the pastry sheet.
- Repeat this with all pastry sheets.
- Bake the briouats in a pre-heated oven for approx. 12 minutes.
- After baking pour a little bit of syrup over the briouats, and sprinkle with some coarsely ground pistachio.
Leave a Reply