Moroccan briouat, triangles of warqa pastry filled with almond paste, fried and dipped in honey
We make almond briouat the way it is made in Morocco for wedding and holiday tables, triangles of thin warqa pastry filled with almond paste and orange blossom water, then fried and dipped in honey.
It is among the most famous Moroccan hospitality sweets, served with tea at large occasions.
We mix the ground almonds with the caster sugar and cinnamon, then add the orange blossom water and softened butter and knead until it holds together, and shape it into small balls or fingers.
We cut the warqa pastry into long strips and brush them with the melted butter so they hold together when folded.
We place an almond ball at the end of the strip and fold it into successive triangles to its end, and seal the end with egg yolk so it does not open during frying.
We fry the triangles in medium-hot oil until they turn golden, five to seven minutes, turning them over.
We heat the honey with the orange blossom water and move the briouat hot from the oil into the honey and leave it to soak for a few minutes.
We lift them out and drain the excess honey and leave them to cool, and they may be sprinkled with crushed almonds before serving.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Moroccan Almond Triangles (Briouat), and how to fix them:
We seal the end with egg yolk and press it, and fry gently without extra movement at the start.
We lower the oil temperature a little so the dough cooks gradually without its surface burning.
We make sure the oil is hot enough and drain them well before honeying.
It keeps in an airtight container for up to a month, and the honey keeps it soft.
It can be frozen before frying, filled and shaped, for up to two months, then fried from frozen and honeyed.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| warqa pastry | phyllo dough | same weight, 250 g | Phyllo is a little thinner, and Moroccan warqa pastry is closer to the original |
| honey | sugar syrup | same amount | Syrup is lighter in flavor and honey is authentic |
| egg yolk | a flour-and-water paste | one teaspoon | A mix of flour and water sticks the edges without eggs |
| ground almonds | ground pistachios | same weight, 300 g | Pistachios are a luxurious substitute with a different flavor |
| Ingredient | Half the quantity | The quantity (base) | Double |
|---|---|---|---|
| warqa pastry | 125 g | 250 g | 500 g |
| ground almonds | 150 g | 300 g | 600 g |
| caster sugar | 50 g | 100 g | 200 g |
| honey for dipping | 200 g | 400 g | 800 g |
| melted butter | 20 g | 40 g | 80 g |
| orange blossom water | 20 ml | 40 ml | 80 ml |
We seal the tip of the triangle with egg yolk and press it well, for this keeps the filling from coming out and the dough from opening during frying.
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