Briwat (or Briouat) are delicate Moroccan pastries made with paper-thin warqa dough or phyllo, filled with sweetened almond paste, deep-fried until golden, and coated in honey and orange blossom water. These bite-sized treats are often shaped into triangles and are a staple during festive occasions like Ramadan and weddings.
Ingredients
For the Almond Filling:
- 2 cups (250g) blanched almonds
- ¾ cup (150g) granulated sugar
- 2 tbsp melted unsalted butter
- 1 tsp cinnamon
- 1 tsp orange blossom water
For the Assembly:
- 10 sheets of phyllo dough (or Moroccan warqa), cut into strips
- ½ cup (115g) unsalted butter, melted (for brushing)
- 1 egg yolk (for sealing)
For the Honey Coating:
- 1 cup (340g) honey
- 2 tbsp orange blossom water
- Toasted sesame seeds (optional)
Method of Preparation
Step 1: Make the Almond Paste
- In a food processor, grind blanched almonds with sugar until you get a fine, crumbly mixture.
- Add melted butter, cinnamon, and orange blossom water. Blend until a soft, moldable paste forms.
- Roll the paste into small teaspoon-sized balls.
Step 2: Assemble the Briwat
- Cut each phyllo sheet into 3-inch (7 cm) wide strips.
- Place one almond ball at the bottom of each strip.
- Fold the dough over the filling into a triangle, as you would fold a flag, until completely enclosed.
- Seal the end with a dab of egg yolk.
Step 3: Fry the Briwat
- Heat oil in a deep pan to 350°F (175°C).
- Fry the briwat in batches until golden and crisp, about 2–3 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
Step 4: Coat in Honey
- Warm the honey in a saucepan and stir in orange blossom water.
- Dip the hot briwat in warm honey, ensuring they are well coated.
- Optionally, sprinkle with toasted sesame seeds.
Tips
- Keep unused phyllo dough covered with a damp towel to prevent drying out.
- Almond paste can be prepared ahead and refrigerated for up to 3 days.
- Warqa (Moroccan pastry leaves) gives a more authentic taste but can be replaced with phyllo.
Serving Suggestions
- Serve warm or at room temperature with Moroccan mint tea.
- Perfect for Eid, Ramadan evenings, or festive dessert trays.