Briouats
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 pound blanched almonds
1 teaspoon ground cinnamon
1 cup sugar
2 tablespoons orange blossom water
2 tablespoons melted butter
1 pound fillo sheets, each 12x17 inches
1 cup vegetable oil
1 cup honey, warmed
2 tablespoons sesame seeds, toasted

Preparation

1 Prepare the Almond Filling: In a food processor, chop the almonds to a coarse consistency, then add the cinnamon, sugar, orange blossom water, and melted butter and process to combine the filling. 2 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. 3 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. 4 Heat the vegetable oil in a skillet over moderate/low heat and brown the pastries for about 2 minutes. 5 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.

About


Look for orange water in Middle Eastern stores.