Description
These delicious Moroccan almond pastries are filled with a fragrant almond paste and soaked in honey. Made with coconut oil instead of butter, this dairy-free version offers authentic flavors in a healthier package. Perfect for special occasions or alongside a cup of mint tea!
Ingredients
- 300g blanched almonds (about 2 cups)
- 80g caster sugar (superfine sugar, about 1/3 cup)
- 2 tablespoons olive oil
- 3 tablespoons orange blossom water, divided
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 20g solid coconut oil (about 1.5 tablespoons)
- 20g melted coconut oil (about 1.5 tablespoons)
- 200g filo pastry (about 8–10 sheets)
- 300g honey (about 1 cup)
- Ground nuts or chopped dried fruits for decoration (optional)
Instructions
- Prepare and Roast the Almonds:
- Preheat your oven to 160°C (320°F).
- Place the blanched almonds on a baking tray and drizzle with 2 tablespoons of olive oil.
- Roast in the oven until lightly tan, approximately 20 minutes. Stir halfway through baking.
- Remove from the oven and allow to cool until comfortable to handle.
- Prepare the Almond Filling:
- Transfer the cooled roasted almonds to a food processor or nut grinder.
- Add the caster sugar, 2 tablespoons of orange blossom water, cinnamon, and salt.
- Process until all the almonds are finely ground.
- Transfer the almond mixture to a bowl and add 20g of solid coconut oil.
- Mix thoroughly until well combined, then knead to form a solid mass.
- Prepare the Filo Pastry:
- Preheat your oven to 180°C (350°F).
- Cut the filo pastry lengthways into rectangles approximately 6cm wide and 30cm long.
- Keep the filo rectangles covered with a damp towel to prevent drying out.
- Shape the Briouate:
- Place a filo rectangle on a work surface and brush with melted coconut oil.
- Position a spoonful of almond paste at one corner of the rectangle.
- Fold the pastry over the filling to form a triangle, continuing to fold up, right, and left.
- Repeat until all the almond paste is used.
- Brush each completed briouate with melted coconut oil.
- Bake and Soak in Honey:
- Place the briouate on a baking sheet and bake for 10-12 minutes until golden brown.
- Meanwhile, heat the honey with the remaining 1 tablespoon of orange blossom water.
- When the briouate are baked, immediately transfer them to the simmering honey.
- Soak for 2-3 minutes, flipping if necessary to ensure even coating.
- Transfer to a flat dish using a slotted spoon.
- Allow to cool, then decorate with ground nuts or dried fruits if desired.
Notes
For a traditional version, you can substitute the same amount of softened butter for solid coconut oil and melted butter for melted coconut oil.
If you can’t find orange blossom water, substitute with 1-2 teaspoons of finely grated orange zest mixed with a few drops of vanilla extract.
These pastries keep extremely well and can be stored at room temperature in an airtight container for up to 1 week, or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 pastry
- Calories: 137
- Sugar: 9g
- Sodium: 51mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: almond honey briouate recipe, moroccan pastry, dairy-free dessert, coconut oil pastry, honey-soaked pastry, almond dessert, middle eastern sweet, moroccan briouate