Indulge in the layered sweetness of these Moroccan pastries filled with almond paste, gently fried and glazed in honey — a treat rooted in tradition and perfect for tea time or special occasions.
Why You’ll Love This Recipe
These pastries combine a crisp, golden exterior with a rich, fragrant almond-and-orange-flower-water filling. The syrupy honey glaze adds sweetness and shine, while the combination of textures — crunchy shell and soft paste — makes each bite deeply satisfying. They’re impressive enough for guests yet truly rewarding when made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the almond paste filling:
1 kg (35 oz) whole raw almonds
1⅔ cups (1 ¾ cups) granulated sugar
½ tsp ground cinnamon
⅛ tsp salt
⅛ tsp mastic gum powder (about 3 grains, crushed)
½ cup unsalted butter, softened
⅓ cup orange-flower water
For folding the briouats:
1 kg (2.2 lbs) warqa pastry sheets (or substitute filo sheets)
¼ cup unsalted butter, melted
2 egg yolks, lightly beaten
For cooking the briouats:
Approx. 4 cups vegetable oil (for frying)
45 oz mild-flavored honey
1–2 Tbsp orange-flower water
Optional garnish: sesame seeds
Directions
Blanch and peel the almonds. Bring a pot of water to boil, add almonds in batches, boil for 1–2 minutes, drain and peel while hot. Spread peeled almonds to dry thoroughly.
Fry half the almonds. Heat about ¼ inch of vegetable oil in a deep skillet, fry half the almonds in batches until light to medium golden (~5 minutes), drain on paper towels and let cool.
Grind almonds. Grind the fried almonds with about half the sugar into a thick paste. Then grind the remaining raw almonds with the rest of the sugar and combine both pastes.
Mix filling. To the almond paste add cinnamon, salt, mastic powder, softened butter and orange-flower water. Knead until moist, pliable and easy to shape. Shape into cherry-sized balls (or larger if you prefer).
Cut and prepare pastry strips. Cut the warqa sheets into strips (for cherry-sized filling use ~5 × 30 cm strips). Brush a little melted butter along the center of each strip.
Wrap briouats. Place a ball of almond paste near the bottom of the strip, fold into a triangular shape: fold bottom corner over to opposite edge, then continue folding triangularly until the end. Dab a bit of egg yolk on the final flap to seal, tuck in.
Fry & soak. Heat ~½ inch of vegetable oil in a deep frying pan over medium heat. In a separate pot, heat the honey mixed with orange-flower water until hot and slightly foamy. Fry the briouats in batches until light golden (~5-7 minutes each), then transfer directly into the hot honey syrup. Gently submerge and coat them, then transfer to a strainer or tray to cool. If syrup level drops, reheat or add more honey. Sprinkle optional sesame seeds while still glazed.
Cool and store. Allow pastries to cool for at least one hour before storing. They may be stacked once cooled.
Servings and timing
Yield: Approximately 100 small pastries (5 cm size) or 50 large pastries.
Prep time: ~2 hours
Cook time: ~1 hour
Total time: ~3 hours
Variations
Use filo pastry sheets if warqa is unavailable — wrap carefully, use fewer folds.
Add chopped pistachios to the almond paste for extra texture and color.
Instead of deep-frying, you can brush with melted butter and bake until golden, then soak in honey—though the texture will be slightly different.
Experiment with adding a touch of ground ginger or orange zest to the filling for a subtle variation.
For a slightly lighter version, reduce the honey glaze or serve with the glaze on the side for dipping.
Storage/Reheating
Store cooled briouats in a tightly-sealed container at room temperature for up to one month. They can also be frozen for several months — separate layers with plastic wrap so you can remove just a portion. To reheat, gently warm in an oven at low heat (about 140 °C) for a few minutes, then drizzle with a little warm honey if desired to refresh the glaze.
FAQs
What is the difference between warqa pastry and filo pastry?
Warqa is very thin Moroccan pastry, similar to filo but slightly different in texture and strength. If unavailable, good-quality filo sheets can be used as a substitute, though you may need fewer folds.
Can I bake the briouats instead of frying them?
Yes — you can brush them lightly with melted butter and bake until golden. However, they will be less crisp and have a slightly different texture compared to the traditional fried version.
What if I can’t find mastic gum powder?
Mastic gum adds a subtle resinous aroma. If you can’t find it, you may omit it — your briouats will still be delicious, though slightly less traditional.
Can I use almond flour instead of whole almonds?
Using almond flour will change the texture: the paste may be too smooth and lack the subtle crunch of ground whole almonds. It’s best to use whole almonds (some fried, some raw) as described.
How do I know when the honey is ready for soaking?
The honey should be hot and slightly foamy when heated with orange-flower water, and still thin enough to submerge the pastries. If it becomes too thick or cool, it will over-coat or clump.
Can I make the almond paste ahead of time?
Yes — the paste can be made ahead, shaped into balls and stored in the fridge until you’re ready to wrap and fry. Just allow it to come closer to room temperature before wrapping so the pastry doesn’t tear.
What size should I make each briouat?
For the sizes stated, shape filling into cherry-sized balls (approximately 1¾ inches / 5 cm), and wrap in ~5 × 30 cm strips. You may adjust size and strip length proportionately if you prefer larger pastries.
Will the pastry stay crisp after soaking in honey?
Yes—if you drain them well and cool them properly, the exterior remains crisp while glazed. Be sure to cool before storing to avoid sogginess.
How should I serve them?
These are perfect for tea time, dessert platters or festive occasions. They’re sweet and rich—typically enjoyed with mint tea or light coffee.
Are these suitable for large gatherings or holidays?
Absolutely. The recipe yields a large batch (approx. 100 small pastries) and they keep well at room temperature or in the freezer, making them ideal for preparing ahead for holidays or special occasions.
Conclusion
These almond briouats bring a beautifully layered experience of texture and flavor — crisp pastry, rich almond-paste filling, and a fragrant honey glaze. While the process has multiple steps, the result is a standout pastry that feels both luxurious and deeply rooted in Moroccan tradition. Perfect for special occasions, tea time treats or when you simply want to elevate your dessert game.
Almond Briouats are traditional Moroccan pastries filled with aromatic almond paste, wrapped in crisp pastry, fried until golden, and soaked in orange-flower-scented honey for a rich, layered dessert.
Ingredients
1 kg (35 oz) whole raw almonds
1⅔ cups granulated sugar
½ tsp ground cinnamon
⅛ tsp salt
⅛ tsp mastic gum powder (optional)
½ cup unsalted butter, softened
⅓ cup orange-flower water
1 kg warqa pastry sheets (or filo pastry)
¼ cup unsalted butter, melted (for brushing)
2 egg yolks, lightly beaten (for sealing)
Approx. 4 cups vegetable oil (for frying)
45 oz mild-flavored honey
1–2 Tbsp orange-flower water (for honey syrup)
Optional garnish: sesame seeds
Instructions
Blanch almonds in boiling water for 1–2 minutes, drain, peel, and let dry thoroughly.
Fry half the almonds in batches until light golden. Drain and cool.
Grind fried almonds with half the sugar to form a paste. Grind raw almonds with remaining sugar and combine with the first paste.
Mix in cinnamon, salt, mastic powder, softened butter, and orange-flower water. Knead to a moist, pliable almond paste. Shape into cherry-sized balls.
Cut warqa or filo into strips (~5 × 30 cm). Brush center lightly with melted butter.
Place almond ball near the bottom of a strip. Fold triangularly to form a briouat. Seal final flap with egg yolk.
In a frying pan, heat oil (~½ inch deep). Separately, heat honey with orange-flower water until hot and slightly foamy.
Fry briouats in batches until golden (5–7 minutes), then transfer directly into warm honey. Submerge and coat, then remove to cool on a rack or strainer.
Sprinkle sesame seeds while still sticky if using. Cool completely before stacking or storing.
Notes
Use a mix of raw and fried almonds for optimal texture.
Filo dough is a suitable alternative to warqa but requires gentler handling.
Mastic gum adds traditional aroma, but it’s optional.
Cool completely before storing to maintain crispness.
For a baked version, brush with butter and bake until golden, then soak in warm honey.
