Moroccan · Desserts
Honey Almond Briouates
The sweet counterpart to savoury meat briouates, these crisp warqa triangles are packed with a fragrant almond paste and, once fried, dipped straight into warm honey so the crust drinks it up. They're a fixture of Ramadan dessert trays and Eid celebrations.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 8
- Level
- Medium
Ingredients
- 250 g blanched almonds, toasted
- 80 g sugar
- 1 tsp cinnamon
- 2 tbsp melted butter
- 1 tsp orange blossom water
- 12 sheets warqa or filo, cut into strips
- Vegetable oil, for frying
- 200 g honey, warmed
Method
- 1
Make the almond paste
Grind the toasted almonds with the sugar, cinnamon, melted butter and orange blossom water into a coarse, sticky paste.
- 2
Shape the filling
Roll the paste into small finger-shaped logs.
- 3
Wrap
Place an almond log at the end of each pastry strip and fold flag-style into a tight triangle.
- 4
Fry
Fry the briouates in oil at 170°C for 2 minutes per side until golden.
- 5
Dip in honey
While still hot, dip each briouate briefly into the warmed honey and let excess drip off.
- 6
Serve
Arrange on a platter and serve warm or at room temperature.
Chef's tips
- Grind the almonds coarsely, not to a paste-smooth consistency — texture matters here.
- Dip immediately after frying while the pastry is still hot so it absorbs the honey rather than just coating it.
Frequently asked questions
Can these be baked instead of fried?
Yes, brush with butter and bake at 190°C for about 15 minutes until golden, then dip in honey as usual, though fried gives a crisper shell.