Almond and Honey Briwat
Ingredients
- 250 gAlmond with skin (toasted and ground)
- 100 gWhite sugar (fine)
- 30 gUnsalted butter (melted)
- 1 tspCinnamon ground
- 1 tbsprose water
- 10 pcPhyllo dough (in strips)
- 1 pcEgg (beaten yolk for sealing)
- 288 mlPeanut oil (absorbed during frying (estimated))
- 250 gHoney (warmed)
- 1 tbspOrange blossom water
Method
A golden, crunchy shell hiding a soft almond heart. The scent of cinnamon and the sweetness of warm honey permeate every bite.
- 1
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
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
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
Dip the triangles into the hot oil. When the pastry is golden and crispy, remove them. They should not brown excessively.
- 5
Immediately immerse the hot briwats in the warmed honey. Let them soak for a few minutes until they are shiny and heavy with syrup.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container at room temperature for up to 1 week to maintain crispness.
