Almond Briouats with Honey (Eid Sweet Pastry Platter)
Why this recipe works
- Crisp pastry shell: Brushed phyllo bakes into light, flaky layers that contrast with the soft almond filling.
- Fragrant filling: Almonds, cinnamon and orange blossom water give the centre a warm, floral sweetness without needing a complicated filling.
- Classic finish: A warm honey glaze gives the briouats their glossy surface and helps the sesame seeds cling.
- Ideal for sharing: The small triangular pastries are easy to arrange on a platter and serve with tea.
Get the most out of this recipe
Authenticity notes
- Moroccan sweet platter style: Almond briouats are commonly served as small pastries for gatherings, celebrations and tea-time spreads.
- Serve with tea: Their honeyed sweetness works especially well with unsweetened or lightly sweetened mint tea.
- Baked rather than fried: Baking gives a lighter, cleaner finish while still keeping the phyllo crisp and golden.
Ingredient notes
- Ground almonds: Finely ground almonds make a smoother, more cohesive filling that is easier to shape and fold.
- Honey for glazing: Use a honey you enjoy the flavour of, as it forms the main glaze and remains noticeable after baking.
- Floral waters vary: Rose water can replace orange blossom water, but it gives a different floral character and may taste stronger depending on the brand.
Common mistakes
- Letting phyllo dry out: Keep unused sheets covered while shaping; dry phyllo cracks easily and makes neat folding difficult.
- Over-browning the pastry: Phyllo can colour quickly near the end of baking, so rotate the tray and check the briouats closely.
- Boiling the honey: Warm the honey only until loose and brushable; boiling can make the glaze too thick and sticky.
Make-ahead tips
- Freeze before glazing: Baked briouats freeze best without the honey glaze. Thaw, warm through, then brush with honey and add sesame seeds before serving.
- Refresh before serving: To bring back crispness, warm stored briouats in a 160°C (320°F) oven until the pastry feels crisp again.
- Best texture window: They are crispest on the day they are glazed, though leftovers keep well in an airtight container and soften slightly over time.
Equipment you'll need
Ingredients
Filling
Pastry and finish
Instructions
- Heat the oven to 180°C (355°F) and set a baking tray aside. Melt the butter in a small saucepan over low heat, then keep it warm so it stays fluid.
- In a mixing bowl, combine the ground almonds, icing sugar and cinnamon. Stir in the orange blossom water until you have a fragrant, mouldable paste that holds together when pressed.
- Unroll the phyllo and keep it covered with a clean tea towel while you work so it does not dry out. Cut the sheets into long strips about 6 to 7 cm wide.
- Brush one strip lightly with melted butter. Place a small piece of almond paste near one end, then fold into a triangle and continue folding along the strip to form a neat briouat. Brush the outside with a little more butter and place on the tray; repeat with the remaining pastry and filling.
- Bake for 18 to 22 minutes, turning the tray once, until the briouats are deep golden and crisp. Let them cool on the tray for 5 minutes so they set.
- Warm the honey gently in a saucepan over low heat until loose and brushable, without letting it boil. Brush the warm briouats all over with honey, then sprinkle with sesame seeds so they stick. Leave for 10 minutes to set the glaze, then arrange on a platter to serve with tea.
Recipe notes
Tips
- Keep the phyllo covered with a clean tea towel while shaping; once it dries, it becomes brittle and hard to fold neatly.
- For even colour, rotate the tray halfway through baking and watch closely in the final minutes as phyllo can brown quickly.
- If serving to young children, brush lightly with honey and let the glaze set fully so the pastries are less sticky to handle.
Substitutions
- Replace Orange Blossom Water with rose-water for a different floral note.
- Replace Honey with agave-syrup for a similar glaze with a milder flavour.
- Replace Sesame seeds with sliced-almonds for a more pronounced almond finish.
Storage
- Refrigerate up to 4 days
- Store in an airtight container; the briouats will soften slightly as they sit. To refresh, warm in a 160°C (320°F) oven for 6 to 8 minutes until crisp again. Freeze unglazed baked briouats, then thaw at room temperature and warm in the oven before brushing with honey and adding sesame seeds.
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Recipe overview
- Servings: 12 pieces
- Yield: almond briouats
- Total time: 1h 30min (45min active)
- Difficulty: Medium
- Cuisine: Moroccan
-
Allergens:
Almonds Gluten Milk Sesame Wheat
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