Almond Briouat with Honey

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Medium

Crisp triangles of thin pastry wrapped around a fragrant almond paste scented with orange blossom and cinnamon, then fried and soaked in warm honey. This version uses store-bought phyllo in place of hand-made warqa. Makes 20 pastries in about 1 hr 25 min.

Prep 60 min

Cook 25 min

Total 1 hr 25 min

Yield 20 pastries

Ingredients

Adjust yield

pastries

2 cups (250 g)blanched almonds, finely ground
¾ cup (100 g)powdered sugar
2 tbsp (30 ml)orange blossom water, for the filling
¾ tsp (2 g)ground cinnamon
2 tbsp (30 g)unsalted butter, softened
7 oz (200 g)phyllo dough, thawed, kept covered
1 ½ tbsp (10 g)all-purpose flour, mixed with 20 ml water as sealing paste
3 ¼ cups (750 ml)neutral oil, for frying
14 tbsp (300 g)honey
2 tbsp (30 ml)water
1 tsp (5 ml)orange blossom water, for the honey dip

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Instructions

Mix the ground almonds, powdered sugar, orange blossom water, cinnamon and butter with your hands to a soft paste. Roll into 20 walnut-sized balls.
Stir the flour with 20 ml water to a thin paste for sealing.
Stack and cut the phyllo into strips about 3 inches (8 cm) wide, using two layers per pastry. Keep unused sheets under a damp towel.
Place a ball of paste at one end of a strip, flatten it slightly, and fold the corner over to make a triangle. Keep folding triangle over triangle to the end of the strip and seal the tail with the flour paste.
Heat the oil in a deep pot to 340 F (170 C). Fry the pastries in small batches for 1 to 2 minutes per side until golden. Drain on a rack.
Warm the honey with the water and orange blossom water in a small pan over low heat until fluid, not hot.
Dip each fried pastry in the honey for about 30 seconds, turning once, then set on a rack to drain.

Tips

Seal the edges well so the filling does not leak into the oil.
Keep the oil near 340 F (170 C); too hot browns the phyllo before it crisps.
Let the pastries drain fully so they stay crisp, not sticky.
Fry at 340 F (170 C) in a deep, heavy pot and never leave hot oil unattended.

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Recipe FAQ

How long does it take to make almond briouat with honey?

Plan on 60 minutes of prep and 25 minutes of cooking. The recipe makes 20 pastries.

How should I store almond briouat with honey?

Store in an airtight container at room temperature up to 5 days; they soften over time.

Can I make almond briouat with honey ahead?

It is at its best the day it is made; prepare it a few hours before serving.

A Moroccan pastry of thin warqa or brik dough folded into triangles around sweet almond paste, fried and dipped in honey. Serve it with mint tea.

Estimated · per serving

Nutrition

Per serving = 1 of 20 servings this recipe makes.

251 Calories / serving

16.1g Fat

25.7g Carbs

3.4g Protein

17.8g Sugar

Whole recipe (20 servings): ~5020 cal · 322g fat · 514g carbs · 68g protein · 356g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.