Almond and Honey Briouate - Dairy Free (Coconut Oil)

Briouate是一种小馅点心,里面填满了可口的或甜的馅料,如肉,cheese or almond paste.

杏仁布里奥酸盐在摩洛哥很受欢迎,they are mainly made of almonds and honey and gently seasoned with orange blossom water and cinnamon.

我们在摩洛哥用来包馅饼的是瓦卡,unfortunately there is no warka in London.瓦卡的最佳替代品是菲洛糕点,which I also used to make 巴斯蒂拉.

Traditionally the almond paste (the filling) is made of ground fried almonds and then the whole pastry is fried.Yes,双煎。Sounds a bit like too much frying,right??


The result tastes amazing,I found that the baked briouates feel lighter than the fried ones I tried in the past.

如果你喜欢蜂蜜和杏仁,你得试试这个食谱!必威特别投注The pastry is crunchy and covered with honey,the inside has a deep and strong almondy flavour and a sweet orange blossom water aroma.

也,in my quest to make Moroccan 必威特别投注recipes more accessible I used coconut oil instead of butter to brush the filo pastry and to make the almond paste,我觉得它比黄油好吃。哈!!


Almond Briouates 11.jpg



Makes 25 small briouates

  • 300gr白杏仁
  • 80克砂糖
  • 2 tablespoons olive oil
  • 3汤匙橙花水,divided
  • 1茶匙肉桂
  • 1茶匙盐
  • 20克椰子油,solid (check notes for butter)
  • 20克椰子油,melted (check notes for butter)
  • 200 gr filo pastry
  • 300克蜂蜜
  • Ground nuts or chopped dried fruits for decoration


• Preheat oven to 160 C (320 F).

·将白杏仁放入烤盘中,淋上2汤匙橄榄油。Bake in the oven until lightly tan,about 20 min.Give the almonds a good stir halfway through baking.

• Once the almonds are cold enought to handle,transfer them in a nut grinder or a food processor and add the caster sugar,2 tablespoons orange blossom water,cinnamon and salt.加工直到所有的杏仁都磨细。

• Preheat oven to 180 C (350 F).


·展开菲洛糕点,将糕点纵向切成6厘米大和30厘米长的矩形。Use a sharp knife to cut the pastry and keep the filo rectangles covered with a damp towel until ready to use to prevent them from drying out.

·在工作表面上,放置一个菲罗矩形,并用椰子油刷它。在矩形的角落上放一勺杏仁酱,然后折叠成一个三角形,up to the right and left,直到形成一个三角形。Repeat until you've exhausted all the almond paste.  Brush with melted coconut oil and place in the oven to bake for 10 to 12 min until golden.

·同时用1汤匙橙花水加热蜂蜜。通过控制热量避免燃烧,(一旦蜂蜜起泡,你就应该减少热量)。immediately transfer them to the simmering honey and soak the pastries for 2 to 3 minutes (flip them if necessary). Use a slotted spoon to transfer the briouate to a flat dish and leave to cool before serving.用碎坚果和/或切碎的干水果装饰。


• To use butter instead of coconut oil,用同样量的软化黄油和融化黄油代替融化的椰子油

• You should be able to close the pastry with the coconut oil (or butter) brushed on the filo pastry,however if you struggle to do so,use an egg yolk.