Stepping into the kitchen often begins with a single, delightful aroma — spices dancing through the air and the promise of warm, homemade treats. One such treasure that has become a staple in my culinary repertoire is the exquisite Briwat, a Moroccan almond pastry that’s nothing short of enchanting. The moment these crispy, honey-drenched delights hit your palate, you’re transported to a bustling Moroccan bazaar, where the sweet fragrance of almonds and a hint of orange blossom enchant the senses.
After a busy week filled with the monotony of takeout food, I craved something that could rekindle my zest for cooking. This past weekend, while flipping through an old cookbook, I stumbled upon this traditional recipe and knew I had to give it a whirl. With its elegant layers and nutty, fragrant filling, Briwat creates not just a snack but an experience — perfect for impressing guests or indulging your own sweet tooth.
Are you ready to create a dish that’s as rewarding to make as it is to savor? Grab your apron, and let’s dive into making these irresistible almond pastries that will leave you and your loved ones craving more!
Why is Briwat a Must-Try Dessert?
Indulgence awaits! With its unique blend of flavors, Briwat is a true delight for your taste buds. Crispy layers wrap around a rich almond filling, offering a satisfying crunch. Honey-soaked goodness adds a sweet finish, making these pastries utterly addictive. Versatile for occasions, they can grace any gathering or become a cherished homemade treat. Quick preparation ensures you won’t spend hours in the kitchen, allowing you to embrace the joy of cooking. Impress your guests or enjoy them solo – either way, Briwat will elevate your dessert game!
Briwat Ingredients
• Get ready to make this delightful Moroccan almond pastry!
For the Almond Filling
- Raw almonds – essential for that rich, nutty flavor.
- Unsalted butter – adds creaminess and binds the filling together.
- White granulated sugar – sweetens the mixture, balancing the flavors.
- Cinnamon – a warm spice that enhances the almond taste.
- Orange blossom water – imparts a fragrant, floral note to the filling.
For the Assembly
- Flour – used to prepare a paste that seals the pastries.
- Water – to mix with flour, creating a sealing paste for the Briwat.
- Egg roll papers – these create the crispy layers that encase the almond filling.
For Frying and Finishing Touches
- Vegetable oil – necessary for frying the pastries to golden perfection.
- Honey – for soaking the fried Briwat, adding that sweet, sticky finish.
- Sesame seeds (optional) – a lovely garnish that adds texture and flavor.
Prepare these ingredients, and get ready to embark on a culinary adventure with this delectable Briwat recipe!
How to Make Briwat – Moroccan Almond Pastry
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Preheat your oven to 350°F. This ensures a warm environment to bake those delightful almonds to a crispy finish.
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Blanch the almonds by boiling them in a pot of water for 1 minute, then quickly drain and cool them with cold water. Slip off the skins for a smoother filling.
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Toss the peeled almonds in olive oil and spread them on a baking sheet lined with parchment paper. Bake for 20 minutes, or until golden brown, and allow them to cool completely.
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Blend the cooled almonds, unsalted butter, sugar, cinnamon, and orange blossom water in a food processor. Process until you achieve a smooth, thick paste that will form your almond filling.
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Portion out 1 to 2 teaspoons of the almond dough onto a tray or parchment paper. This will make it easy to assemble the pastries before you start folding.
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Mix flour and water in a small bowl to create a sealing paste. This will help keep your pastries intact during frying.
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Slice the egg roll papers into long strips, about 2 inches wide, keeping them damp to prevent drying out while you work.
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Fill each egg roll strip by placing a ball of almond paste at one edge, then fold into small triangles. Use the flour mixture to seal each fold securely. Repeat this with all remaining strips.
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Heat the vegetable oil in a large shallow pan, ensuring the oil is deep enough to cover half of the briwat as they fry.
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Warm the honey in a pot over low heat to thin it out, preparing it for the perfect soaking experience once the briwat are fried.
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Fry the briwat in the hot oil until they become golden brown on both sides. Use a slotted spoon to drain excess oil, then transfer them directly to the warm honey. Let them soak for about 3 minutes, making sure they’re fully coated.
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Remove the briwat from the honey and place them on a plate or in a container to cool. Optionally, sprinkle with sesame seeds for an extra touch of flavor and texture.
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Store your delicious briwat at room temperature in an airtight container, or refrigerate/freezer for longer enjoyment.
Optional: Drizzle with additional honey before serving for extra sweetness!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Briwat
Room Temperature: Store your freshly made briwat in an airtight container for up to 3 days to maintain their delightful crispiness.
Fridge: For longer preservation, refrigerate your briwat in an airtight container for up to 1 week. This helps keep the almond filling fresh.
Freezer: To freeze briwat, wrap them tightly in plastic wrap and place in a freezer-safe bag. They can be kept for up to 3 months for best flavor.
Reheating: To enjoy again, simply reheat the frozen briwat in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy.
What to Serve with Briwat with Almonds?
To complement these sweet, crispy delights, consider a full meal that invites warmth and celebration.
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Mint Tea: This traditional Moroccan beverage adds refreshing herbal notes that balance the sweetness of the briwat.
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Spiced Couscous: Fluffy couscous with hints of cumin and coriander serves as a savory counterpart, creating a versatile dining experience.
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Roasted Lamb: Tender lamb seasoned with Moroccan spices brings a hearty touch, anchoring the meal with rich flavor and textural contrast.
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Citrus Salad: A refreshing mix of oranges, pomegranate, and mint provides a zesty burst that perfectly offsets the sweet briwat.
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Almond Milkshake: Creamy and nutty, this drink complements the almond filling in the briwat, creating a delightful theme throughout your meal.
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Baklava: If you’re craving more sweets, flaky baklava fills the table with layers of flavor; their honey-soaked sweetness resonates well with briwat.
Embrace these pairings for a delightful feast that dances on your palate, celebrating the rich heritage of Moroccan cuisine!
Briwat Variations & Substitutions
Feel free to get creative with your Briwat! These enticing twists can elevate your pastry experience.
- Nut-Free: Substitute almonds with sunflower seeds for a delicious nut-free version that still packs flavor.
- Spice It Up: Add a pinch of nutmeg or cardamom to the filling for a warming and aromatic surprise.
- Chocolate Drizzle: Melt dark chocolate and drizzle it over the finished briwat for an indulgent twist that chocolate lovers will adore.
- Fruit Fusion: Incorporate finely chopped dried fruits like apricots or figs into the filling for a delightful mix of sweetness and texture.
- Coconut Delight: Mix shredded coconut into the almond paste for a tropical richness that adds an exciting flair.
- Honey Alternative: Use maple syrup instead of honey for soaking for a unique taste that complements the almonds beautifully.
- Savory Briwat: Experiment by adding crumbled feta cheese to the almond filling for a unique savory take, ideal for a brunch spread.
- Mini Bites: Cut the egg roll wrappers into smaller pieces to create bite-sized briwat, perfect for parties or gatherings.
Let your imagination soar and enjoy creating these fabulous variations!
Expert Tips for Briwat
Perfect Almond Cooking: Ensure you roast the almonds until they are golden but not burnt, as this deeply enhances the flavor of the briwat.
Seal it Well: Be generous with the flour-water paste to securely seal the briwat; this prevents filling from escaping during frying.
Oil Temperature Check: Test the oil’s readiness by dropping in a small piece of dough. If it sizzles immediately, the oil is hot enough for frying the briwat.
Honey Soak Time: Don’t rush the honey soaking process! Letting the briwat absorb the honey for 3 minutes ensures every bite is perfectly sweet and sticky.
Storage Wisdom: Keep your briwat in an airtight container to maintain their crunchiness; refrigerate for longer storage if necessary.
Make Ahead Options
These delicious Briwat – Moroccan Almond Pastry are perfect for meal prep enthusiasts! You can prepare the almond filling up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain its rich flavor. Additionally, you can assemble the briwat up to 24 hours before frying by placing them on a parchment-lined tray and covering them lightly to prevent drying out. When you’re ready to enjoy, simply heat vegetable oil and fry the pastries until golden brown, then soak them in warm honey for a delightful finish. This way, you save precious time and can still serve up a beautiful dessert that tastes just as delicious as when freshly made!
Briwat with Almonds Recipe FAQs
How do I select the best almonds for my Briwat?
Absolutely! Choose raw, whole almonds that are free of dark spots or cracks. The fresher, the better! Look for almonds that are firm and slightly oily; they should have a pleasant, nutty aroma. This selection ensures a rich flavor for your delicious Briwat.
How should I store leftover Briwat?
Very easy! Store your briwat in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer period, refrigerate them for up to 1 week. Just make sure they’re cooled completely before storing to avoid excess moisture.
Can I freeze Briwat for later use?
Absolutely! To freeze briwat, let them cool completely after frying. Then, wrap each piece tightly in plastic wrap and place them in a freezer-safe bag — this way, they’ll be protected from freezer burn. Enjoy them over the next 3 months for the best flavor. When you’re ready to indulge, just reheat them in a preheated oven at 350°F for 10-15 minutes until they’re crispy again.
What should I do if my Briwat won’t seal properly?
No problem! If your briwat aren’t sealing well, make sure your flour-water paste is thick enough and that you apply it generously at each fold. You can also slightly dampen the edges of the pastry strips; this helps create a better seal. If they still open while frying, it may be due to the oil temperature being too high, so try lowering the heat to avoid burning and promote better sealing.
Are Briwat suitable for a nut allergy?
Definitely not! Since briwat contains a filling made primarily from almonds, they are not suitable for anyone with nut allergies. If you’re looking for an alternative, consider trying a filling with seeds like sunflower or pumpkin seeds, which can be blended similarly, but always make sure to check for other potential allergens in your ingredients.
How can I enhance the flavor of my Briwat?
If you want to take your Briwat to the next level, consider adding a tablespoon of finely chopped pistachios or walnuts to the almond filling for added texture and flavor. You can also sprinkle a touch of sea salt on top after drenching them in honey to contrast the sweetness beautifully. Enjoy experimenting with those flavors!
Deliciously Sweet Briwat – Moroccan Almond Pastry Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Blanch the almonds by boiling them in water for 1 minute, drain, and cool them with cold water. Slip off the skins.
- Toss the peeled almonds in olive oil, spread them on a baking sheet, and bake for 20 minutes until golden brown. Allow to cool.
- Blend the cooled almonds, unsalted butter, sugar, cinnamon, and orange blossom water in a food processor until smooth.
- Portion out 1 to 2 teaspoons of the almond dough onto a tray.
- Mix flour and water in a bowl to create a sealing paste.
- Slice the egg roll papers into 2-inch wide strips, keeping them damp.
- Fill each egg roll strip with a ball of almond paste and fold into triangles, sealing with flour mixture.
- Heat vegetable oil in a large pan, deep enough to cover half the briwat.
- Warm honey in a pot over low heat.
- Fry briwat in hot oil until golden brown on both sides, drain excess oil, and soak in warm honey for 3 minutes.
- Remove briwat from honey and place on a plate to cool. Optionally sprinkle with sesame seeds.
- Store briwat in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week or freeze for up to 3 months.
- Reheat frozen briwat in a preheated oven at 350°F for 10-15 minutes.