Moroccan Spiced Briouat with Almonds and Honey

Ingredients

• 2 cups (240g) ground almonds 2 cups (240g) ground almonds
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• 16 sheets of phyllo pastry 16 sheets of phyllo pastry
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• Powdered sugar, for dusting Powdered sugar, for dusting
• Toasted almonds, for garnish Toasted almonds, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 14g (Saturated Fat: 4g)
• Carbohydrates: 22g (Sugars: 12g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the ground almonds, honey, cinnamon, and orange blossom water. Mix well until the ingredients are thoroughly combined.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   Lay one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have four layers of phyllo pastry.
4. 4.
   Cut the layered phyllo pastry into squares or rectangles, depending on your desired size for the briouats.
5. 5.
   Spoon a small amount of the almond filling onto each piece of cut phyllo pastry.
6. 6.
   Fold the phyllo pastry over the filling to form a triangle or rectangle shape, depending on the shape you cut earlier. Continue folding until you reach the end of the pastry strip.
7. 7.
   Repeat steps 3-6 with the remaining phyllo pastry and almond filling.
8. 8.
   Place the briouats on a baking sheet lined with parchment paper and brush the tops with melted butter.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the briouats are golden brown and crispy.
10. 10.
    Remove from the oven and allow them to cool slightly.
11. 11.
    Dust the briouats with powdered sugar and garnish with toasted almonds before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out and becoming brittle.
• Orange blossom water — Use a good quality orange blossom water to enhance the flavor of the filling. Adjust the amount according to your preference for the floral aroma.

Tips & Tricks

• To achieve a crispy texture, make sure to brush each layer of phyllo pastry with melted butter.
• If you prefer a sweeter filling, you can increase the amount of honey in the almond mixture.
• Serve the briouats warm or at room temperature for the best taste and texture.
• Store any leftover briouats in an airtight container to maintain their crispiness.
• Experiment with different shapes for the briouats, such as cigars or envelopes, to add variety to your presentation.

Serving advice

Serve the Moroccan Spiced Briouat as a delightful dessert or a sweet snack. Arrange them on a platter and dust with powdered sugar for an elegant touch. These briouats pair well with a cup of Moroccan mint tea.

Presentation advice

Arrange the golden brown briouats on a decorative platter, garnished with toasted almonds. Dust them with a generous amount of powdered sugar to create an inviting and visually appealing display.