Honey Almond Briouats Recipes
HONEY ALMOND BRIOUATS
A Moroccan delight! Delicious with hot sweetened cardamom infused coffee after dinner or as a snack with a cold glass of milk mixed with a splash of orange flower water. They look impressive enough to pretend they were a lot of work ; )
Provided by milkamaiden
Categories Dessert
Time 35m
Yield 16-20 pieces, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix together the marzipan, chopped almonds, almond extract and 1 tablespoon of the flower water.
- Stack the phyllo sheets on a cutting board and cut into strips of about 11 cm/ 4 1/2 in wide and 30cm/ 12 in long. Wrap the strips in a moistened kitchen towel and cover with cling wrap to keep from drying out.
- Place one strip of phyllo on your work surface and brush with melted butter. Fold the strip in half lengthwise (making it about 5,5cm / 2 1/4 in wide) and brush with butter again.
- Place a tablespoon of the almond filling on one end of the strip and fold over making a triangle. Continue folding the triangle enclosing your filling until you reach the end of the strip.
- Roll up all your strips this way and place on a wax paper lined baking sheet. Brush the tops with melted butter.
- Preheat your oven to 180ºC / 350ºF. Bake them on the middle shelf for 20-25 minutes until golden.
- While the briouats are baking put the honey and the 3 remaining tablespoons of flower water in a sauce pan. Bring to a boil right before the briouats come out of the oven. Reduce the heat of the pan and plunge the briouats - 2 at a time - into the hot honey mixture. Leave in for 10 seconds remove with slotted spoon onto wax paper.
- Leave to cool (this is the hardest part!) and eat the same day (this is the easiest part !).
Nutrition Facts : Calories 620.1, Fat 35, SaturatedFat 17.1, Cholesterol 66.8, Sodium 413.2, Carbohydrate 76.4, Fiber 2.5, Sugar 54.2, Protein 6.3
BRIE WITH ALMONDS AND HONEY
Steps:
- Preheat oven to 350 degrees. Place brie in a baking dish. Drizzle with honey and sprinkle With toasted almonds. Bake for 10 minutes. Serve with thick slices of French bread.
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