Briouat | FoodieAtlas

Ingredients

For the Filling:
1 cup ground almonds
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon orange blossom water
1 tablespoon butter, melted
1 egg yolk (for binding)
For the Assembly:
1 package of spring roll or filo pastry (thawed if frozen)
1/4 cup melted butter or vegetable oil (for brushing)
For the Syrup:
1 cup honey
1/4 cup water
1 tablespoon lemon juice

Instructions

Prepare the Filling

In a bowl, combine ground almonds, powdered sugar, cinnamon, and ginger. Mix well.

Add orange blossom water and melted butter to the almond mixture. Mix until well combined.

Stir in the egg yolk to bind the mixture. Set aside.

Prepare the Syrup

In a small saucepan, combine honey, water, and lemon juice. Heat over medium heat until the mixture starts to boil. Reduce heat and let simmer for about 5 minutes, or until slightly thickened. Remove from heat and let cool.

Assemble the Briouat

Preheat your oven to 375°F (190°C).

Lay out one sheet of pastry on a clean surface. Brush with melted butter or oil. Place another sheet on top and brush with more butter.

Place a small spoonful of the almond filling near one edge of the pastry.

Fold the sides over the filling to form a neat package. Roll up the pastry from the edge with the filling to form a log or triangle shape, depending on your preference.

Place the briouats on a baking sheet lined with parchment paper. Brush the tops with more melted butter or oil.

Bake

Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.

Finish

While still warm, dip each briouat into the cooled syrup or brush with syrup to coat.

Allow to cool completely before serving.