Briouats - pastry triangles
Last updated 6/12/2012 1:10:33 AM. Recipe ID 37816. Report a problem with this recipe.
Title: Briouats - pastry triangles
Yield: 1 Servings
1 lb Blanched almonds
1 ts Ground cinnamon
1 c Sugar
2 tb Orange blossom water*
2 tb Melted butter
1 lb Fillo sheets; each 12x17
1 c Vegetable oil
1 c Honey; warmed
2 tb Sesame seeds; toasted
Prepare the Almond Filling: In a food processor, chop the almonds to a
coarse consistency, then add the cinnamon, sugar, orange blossom
water (can be found in Middle Eastern stores), and melted butter and
process to combine the filling.
To Shape the Triangles: Take several fillo sheets and divide them in
half lengthwise and crosswise so that you have sheets that are 6
inches wide by 8- 1/2 inches long. Fold them lengthwise so that you
have fillo strips 3 inches wide. This is the size that will be filled
and folded into triangles.
Take 1 heaping teaspoon of the filling and put it on the lower left
hand side of the fillo. Fold it over to the right to make a triangle.
Then fold it over to the left and to the right again until you have
folded the entire sheet into a triangle. Seal the packages with
beaten egg or a light mixture of flour and water.
Heat the vegetable oil in a skillet over moderate/low heat and brown
the pastries for about 2 minutes.
Plunge them into the honey and leave them for 10 minutes, turning
them over once. Remove and sprinkle with sesame seeds. Set aside to
cool and dry.
Makes 20 triangles.
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