• Moroccon Briouats – Sweet honey and almond (Intrepid)Source: Intrepid

People may associate African food with meaty tagines and grains, but these authentic Moroccan briouats prove that Moroccans do sweet just as well as savoury.






Skill level

Average: 4.2 (9 votes)

The crispy pastry parcels of almonds and honey are the perfect way to end any meal – or even just accompany a hot cup of mint tea.


  • 250 g blanched almonds
  • 1 tsp ground cinnamon
  • 2 tsp flower water (orange blossom, rose water or lavender water are popular)
  • ½ cup butter, melted
  • ⅓ cup brown sugar
  • 1 packet filo pastry 
  • 2 tbsp sesame seeds or crushed pistachios 
  • 200 g honey
  • 4 cardamom pods, bruised
  • 1 cinnamon quill

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Pre-heat oven to 180ºC. Place almonds on a baking tray and roast for 10-15 minutes or until golden. Remove from oven and allow to cool. Process almonds, ground cinnamon, 1 tsp flower water, butter and brown sugar until a fine crumb mixture starts to come together.

Stack the filo sheets on a clean workbench and cut whole sheets into strips 8 cm wide. Cover strips in a dry tea towel and then a wet tea towel until ready to use. 

Place one strip of filo onto your work surface. Brush with melted butter. Place tablespoon of almond filling on the top corner of filo sheet and fold over to make a triangle. Continue folding over until you reach the end of the filo sheet. Repeat with remaining ingredients. Place on an oven tray and sprinkle with sesame seeds. Bake for 20-25 minutes or until crispy and golden.

Pour honey, 1 tsp flower water, cinnamon quill and cardamom pods into saucepan and bring to the boil. Remove from heat. Pour honey mixture over briouats, covering completely. Remove with a slotted spoon and place on a rack over a tray to catch the drips. Allow to cool slightly and serve