Briouats Moroccan Briouats

Ingredients

• 4sheets filo pastry
• 80 gbutter, melted
• 2 tspsesame seeds 

Almond filling

• 250 gblanched almonds
• 110 g(½ cup) caster sugar
• 30 gbutter, melted
• 20 mlorange flower water
• ¼ tspground cinnamon

Honey syrup

• 350 g(250 ml /1 cup) good quality honey
• 2 tsporange flower water, or to taste

Instructions

Cooling time 30 minutes

Preheat oven to 180°C (160°C fan forced). Line a large oven tray with non-stick baking paper.

To make the almond filling, process the almonds and sugar in a food processor until very finely ground and starting to form a paste. Add the butter, orange flower water and cinnamon and process until well combined. Transfer the mixture to a clean bench top and knead with your hands until the mixture comes together. 

Lay the filo sheets in a stack on a cutting board and cut widthways into 8 x 28 cm strips (you will get 5 strips from each sheet). Cover with a dry tea towel and then a damp tea towel.

Take a tablespoon of the almond filling and roll into a small ball. Take a strip of filo, with a shortest end closest to you, and brush with melted butter. Place the ball of almond filling at the end closest to you and fold the bottom right corner up and over to the left side so the edge of the pastry remains straight and a triangle starts to form. Then fold the bottom left corner up and over to the right side in the same way. Continue folding alternating corners until the strip of pastry is finished and a small triangle forms. Place on the lined tray, brush with a little more melted butter and sprinkle with some sesame seeds. Repeat with the remaining filo, almond filling, butter and sesame seeds to make 20 briouats in total.

Bake in preheated oven for 20-25 minutes or until crisp and golden.

Meanwhile, to make the honey syrup, combine the honey and orange flower water in a small saucepan and heat over medium heat, stirring occasionally, until very hot (but not simmering) and slightly foamy on top. Set aside and keep warm.

When the briouats are baked, transfer them to a shallow heatproof dish and arrange in a single layer. Immediately pour over the hot honey syrup and allow to soak, turning occasionally for 20 minutes or until cooled to room temperature. Transfer the briouats to a wire rack sitting over a tray and stand for another 10 minutes, allowing any excess honey to drip off. Serve at room temperature.