Briouat with Almonds (بريوات باللوز) — Moroccan Sweet Almond and Honey Phyllo Triangles

• 300 gblanched almonds (whole)
• 120 gpowdered sugar
• 1.5 tspground cinnamon
• 2 tbsporange blossom water
• 40 gunsalted butter (melted and cooled slightly)
• 0.25 tspfine sea salt
• 18 sheetphyllo dough (sheets, thawed if frozen)
• 20 gall-purpose flour (for sealing paste)
• 30 mlwater (for sealing paste)
• 600 mlneutral frying oil (sunflower or canola)
• 300 ghoney
• 2 tsplemon juice (helps prevent crystallization)
• 2 tbsptoasted sesame seeds (optional but traditional)

Instructions

1. 1

   Toast the blanched almonds in a 160°C oven for 10–12 minutes until lightly golden and fragrant. Cool completely so they grind evenly and do not release excess oil.

2. 2

   Pulse the cooled almonds in a food processor until you get a coarse, sandy grind with a few tiny pieces for texture. Add the powdered sugar, cinnamon, salt, orange blossom water, and 40 g melted butter, then pulse just until the mixture clumps when pressed.

3. 3

   Portion the almond filling into 24 balls of about 20 g each and place them on a tray. This makes folding faster and ensures every briouat cooks and sweetens evenly.

4. 4

   Make a sealing paste by whisking the flour with 30 ml water until smooth and glue-like. Keep it covered so it does not dry out while you fold.

5. 5

   Cover the phyllo sheets with a barely damp towel to prevent cracking as you work. Cut each sheet lengthwise into 4 strips to make 72 strips total, then stack strips under the towel so they stay flexible.

6. 6

   Brush one phyllo strip lightly with melted butter from edge to edge, then fold it in half lengthwise to create a double-layer strip. Place one portion of filling near the top, leaving about 2 cm from the edge for the first fold.

7. 7

   Fold the strip into triangles by lifting one corner over the filling to form the first triangle, then continue flipping corner-to-corner down the strip. When you reach the end, seal the final flap with a thin smear of flour paste and press gently so it adheres.

8. 8

   Repeat with the remaining strips and filling, keeping finished triangles under a dry towel so the surface stays crisp rather than sticky. If any strip tears, patch it with a small piece of phyllo brushed with butter and continue folding.

9. 9

   Prepare the honey glaze by warming honey, 60 ml water, and lemon juice in a small saucepan over low heat for 3–4 minutes until fluid and steaming but not boiling hard. Turn off the heat and stir in 1 tbsp orange blossom water, then keep the glaze warm.

10. 10

    Heat 600 ml neutral oil in a deep pan to 170°C and fry briouats in batches of 6–8 so the oil temperature stays steady. Fry for 2–3 minutes, turning once, until evenly deep golden and crisp.

11. 11

    Drain the fried briouats briefly on a rack for 30 seconds so excess oil drips off. Immediately dip them in the warm honey glaze for 15–20 seconds, turning to coat all sides, then return to the rack to set.

12. 12

    While the honey is still tacky, sprinkle with toasted sesame seeds for a traditional finish. Let the briouats rest for at least 30 minutes so the glaze sets and the interior flavors bloom before serving.