Indulge in the delightful flavors of almond briouates, a traditional Moroccan pastry. These treats feature a filling of finely ground almonds mixed with sugar, cinnamon, and aromatic orange blossom water, wrapped in delicate pastilla sheets. Once fried and soaked in honey, they offer a perfect blend of crunchy texture and sweet, nuanced flavors.
Why You’ll Love This
Almond briouates stand out for their unique texture and flavor combination. The crisp exterior encases a soft, fragrant almond filling, making each bite a delightful experience. The subtle use of cinnamon and orange blossom water enhances the natural sweetness of the almonds, creating a sophisticated treat that’s not overwhelmingly sweet.
Perfect Occasion
These almond briouates are ideal for any gathering where you want to impress your guests with a unique and elegant dessert. They are suitable for tea parties, dessert buffets, or as a luxurious treat to enjoy with a cup of coffee. Their refined appearance and delightful taste make them a great choice for celebrations or simply as a special treat to enjoy any time.
Decoration Tips
To enhance their visual appeal, you can sprinkle the freshly honeyed briouates with finely chopped nuts like pistachios or walnuts. This adds a beautiful color contrast and a bit of extra crunch. For a simpler but elegant look, a light dusting of powdered sugar just before serving also works well.
Ingredients:
- 250 grams of blanched almonds
- 150 grams of sugar
- 1/2 teaspoon of cinnamon
- 50 grams of soft butter
- 4 tablespoons of orange blossom water
- 1/2 teaspoon of gum arabic powder (optional)
- Pastilla sheets (phyllo dough)
Recipe Instructions:
- Prep the Almonds: Soak the almonds in boiling water for 5 minutes, then peel and dry overnight on a clean cloth. The next day, toast the almonds lightly, then grind them with half of the sugar to a fine texture.
- Make the Filling: In a bowl, combine the ground almonds with the remaining sugar, soft butter, cinnamon, gum arabic (if using), and orange blossom water. Mix until it forms a cohesive almond paste.
- Assemble the Briouates: Cut the pastilla sheets into strips. Place a small amount of almond paste at one end of each strip, then fold tightly into a triangle, sealing the end with a bit of flour paste or simply by pressing firmly.
- Dry and Fry: Allow the shaped briouates to dry overnight to ensure they are crispy when cooked. Fry in hot oil until golden and crispy.
- Finish with Honey: While still hot, dip the briouates in warm honey, letting them soak for a few minutes before draining.
Enjoy these crispy almond briouates, a delicious pastry that combines traditional Moroccan flavors in a delightful treat!
