Almond and Honey Briwat

A golden, crunchy shell hiding a soft almond heart. The scent of cinnamon and the sweetness of warm honey permeate every bite.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1592
• Protein: 19 g
• Carbs: 109 g
• Fat: 118 g

Ingredients

• 250 g Almond with skin ( toasted and ground )
• 100 g White sugar ( fine )
• 30 g Minimum butter sweet ( melted )
• 1 tsp Cinnamon ground
• 1 tbsp rose water
• 10 piece Phyllo dough ( in strips )
• 1 piece Egg ( beaten yolk for sealing )
• 288 ml Peanut oil ( absorbed during frying (estimated) )
• 250 g Honey ( warmed )
• 1 tbsp Orange blossom water

Instructions

1. Filling preparation

   Mix the almonds with the sugar to obtain a grainy texture. Add the melted butter, cinnamon, rose water, and orange blossom water. The dough should be malleable and hold in a ball between your fingers.

2. Cutting the dough

   Cut the phyllo pastry sheets into wide 5 cm strips. Keep them under a damp cloth to prevent them from drying out and breaking.

3. Folding the triangles

   Place a small ball of filling at the end of a strip. Fold into a triangle, going from left to right. Seal the end with a bit of egg yolk using a brush.

4. Frying and browning

   Dip the triangles into the hot oil. When the pastry is golden and crispy, remove them. They should not brown excessively.

5. Honey bath

   Immediately immerse the hot briwats in the warmed honey. Let them soak for a few minutes until they are shiny and heavy with syrup.

Chef's tips

• Tighten the folds well to prevent the filling from leaking into the oil.
• The honey should be warm but not boiling to penetrate the pastry without making it soggy.

Storage

Store in an airtight container at room temperature for up to 1 week to maintain crispness.