PRALINE ALMOND BRIOUATS – Faty's Recipes

Today we're going back to Moroccan specialties, with these Briouates with almonds and honey. ...little treats that we love. They are very present during Ramadan, during holidays and special occasions.

The base of Briouates is: pastilla pastry, almonds and honey.

In Morocco, Briouates are made with pastilla sheets produced by specialists using an ancestral method. They have a different taste, being more supple and thinner.

For almonds, we prefer locally grown ones, or as they say in Morocco, almonds. Beldi. They have a more pronounced taste, nothing like imported almonds.

For honey, it is best to use pure honey; I usually choose wildflower honey, it is very good value for money.

A recipe for almond briouates is already published on my blog. here .

In this recipe I used fried almonds which I blended with sugar to make a praline which I lightly flavored with cinnamon and orange blossom water, I wrapped everything in pastilla leaves, fried them in oil and dipped them in honey.

The result: irresistibly tasty praline Briouates!

Ingredients: 

– 500g of blanched almonds

– 100 g of sugar

– 50g of butter

– 1/4 tsp cinnamon

– A good pinch of salt

– 3 tablespoons of orange blossom water

– 500g of pastilla leaves

– Frying oil

– 1 kg of wildflower honey

Start by frying the almonds in cold oil:

 Pour the oil into a pan, add the blanched almonds, then place over medium heat and fry, stirring constantly with a wooden spoon until lightly golden. This method ensures perfect cooking and crunchy almonds.

Place the almonds in the food processor bowl and blend once, then add the butter, sugar, cinnamon, a pinch of salt and continue blending until you have a paste-like texture or a praline-like appearance (see photos).

Pour into a bowl and add the orange blossom water, working with the palm of your hand to incorporate well and obtain a malleable consistency (like for shortcrust pastry).

Form small balls of approximately 15 g.

Cut the pastilla sheets into 4 cm wide strips, place a ball of almond paste on the end, fold once to the left, once to the right, forming a triangle, seal the end with egg white: see photos.

Fry the briouates in hot oil until they have a nice golden color;

Drain them and immerse them in the cooled liquid honey and let them absorb it well for ten minutes or even longer (sometimes all night!).

Drain and store in an airtight container.

Almond briouts keep very well in the freezer.

It's always a pleasure to publish a new recipe and to have you join me in my kitchen.

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 Have a good day everyone.