makes
20
prep
50 minutes
cook
25 minutes
difficulty
Mid
makes
20
serves
preparation
50
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 4 sheets filo pastry
- 80 g butter, melted
- 2 tsp sesame seeds
Almond filling
- 250 g blanched almonds
- 110 g (½ cup) caster sugar
- 30 g butter, melted
- 20 ml orange flower water
- ¼ tsp ground cinnamon
Honey syrup
- 350 g (250 ml /1 cup) good quality honey
- 2 tsp orange flower water, or to taste
Cooling time 30 minutes
Instructions
Preheat oven to 180°C (160°C fan forced). Line a large oven tray with non-stick baking paper.
To make the almond filling, process the almonds and sugar in a food processor until very finely ground and starting to form a paste. Add the butter, orange flower water and cinnamon and process until well combined. Transfer the mixture to a clean bench top and knead with your hands until the mixture comes together.
Lay the filo sheets in a stack on a cutting board and cut widthways into 8 x 28 cm strips (you will get 5 strips from each sheet). Cover with a dry tea towel and then a damp tea towel.
Take a tablespoon of the almond filling and roll into a small ball. Take a strip of filo, with a shortest end closest to you, and brush with melted butter. Place the ball of almond filling at the end closest to you and fold the bottom right corner up and over to the left side so the edge of the pastry remains straight and a triangle starts to form. Then fold the bottom left corner up and over to the right side in the same way. Continue folding alternating corners until the strip of pastry is finished and a small triangle forms. Place on the lined tray, brush with a little more melted butter and sprinkle with some sesame seeds. Repeat with the remaining filo, almond filling, butter and sesame seeds to make 20 briouats in total.
Bake in preheated oven for 20-25 minutes or until crisp and golden.
Meanwhile, to make the honey syrup, combine the honey and orange flower water in a small saucepan and heat over medium heat, stirring occasionally, until very hot (but not simmering) and slightly foamy on top. Set aside and keep warm.
When the briouats are baked, transfer them to a shallow heatproof dish and arrange in a single layer. Immediately pour over the hot honey syrup and allow to soak, turning occasionally for 20 minutes or until cooled to room temperature. Transfer the briouats to a wire rack sitting over a tray and stand for another 10 minutes, allowing any excess honey to drip off. Serve at room temperature.
Baker’s tip
• These briouats will keep in an airtight container at room temperature for up to 1 week.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tina McLeish.
Encaustic hexagonal tiles from Surface Gallery.
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.
