Briwat bil Louz (بريوات باللوز) — Moroccan Almond-filled Briouats Dipped in Honey

• 300 gblanched almonds (finely ground but not oily)
• 120 gpowdered sugar
• 2 tspground cinnamon
• 30 mlorange blossom water
• 60 gunsalted butter (melted and cooled slightly)
• 1 tspfine salt
• 12 sheetwarqa pastry (or 24 sheets phyllo (see substitutions))
• 25 gall-purpose flour
• 60 mlwater (room temperature)
• 700 mlneutral frying oil (sunflower or canola)
• 350 ghoney
• 20 gtoasted sesame seeds (optional for garnish)

Instructions

1. 1

   Make the almond filling by combining the ground almonds, powdered sugar, cinnamon, and salt in a bowl. Add the melted butter and orange blossom water, then mix until a cohesive, slightly tacky paste forms and holds its shape when pressed.

2. 2

   Portion the filling into 24 small logs, about 15 g each, so wrapping goes quickly and evenly. Roll each portion between your palms into a short cylinder and cover with plastic wrap to prevent drying while you prepare the pastry.

3. 3

   Prepare a sealing paste by whisking the flour and water into a smooth slurry with no lumps. Let it sit for 5 minutes so the flour hydrates, which helps it glue the folds securely during frying.

4. 4

   Cut each warqa sheet into 2 long strips to make 24 strips total, aiming for strips about 6–7 cm wide. Brush each strip lightly with melted butter, because a thin coating helps the layers crisp and prevents brittle cracking.

5. 5

   Place one almond log near the bottom of a strip and fold the corner over to form a triangle. Continue folding like a flag—triangle over triangle—keeping the shape tight so there are no air pockets that could burst in the oil.

6. 6

   Seal the final flap with a small dab of the flour paste, pressing gently to adhere without tearing the pastry. Set each briouat seam-side down under a clean towel while you finish folding the remaining pieces, which keeps the pastry from drying out.

7. 7

   Warm the honey soak by heating honey with 30 ml water in a small saucepan over low heat until fluid and steaming but not boiling, about 3 minutes. Turn off the heat and stir in 10 ml orange blossom water, then keep the syrup warm so it absorbs quickly.

8. 8

   Heat the frying oil in a deep pan to 170°C, using enough oil so the briouats can float and color evenly. Fry in batches of 6–8 pieces for 3–5 minutes, turning occasionally, until deep golden and crisp without dark spots.

9. 9

   Drain the fried briouats for 30 seconds on a rack or paper, then immediately dip them into the warm honey for 20 seconds, flipping once for full coverage. Lift and let excess honey drip off for 1 minute, because too much syrup can soften the pastry.

10. 10

    Arrange the briouats on a rack or parchment to set for 20 minutes so the glaze becomes tacky rather than wet. Sprinkle with toasted sesame seeds if using, then serve at room temperature for the best crunch and perfume.