Briouats: Moroccan Stuffed Pastry

What Are Briouats?

Briouats (also spelled briwat) are small, crisp Moroccan pastries made by wrapping a filling in thin sheets of warqa, the Moroccan equivalent of filo or spring-roll pastry. They are folded into neat triangles or rolled into cigars, then fried or baked until golden.

They appear at weddings, Ramadan tables, and celebrations, often served as part of a spread of finger foods. The pastry shatters delicately while the filling stays moist and flavorful inside, making them irresistible.

Savory Fillings

The most popular savory briouat is filled with spiced shredded chicken cooked with onions, ginger, saffron and herbs, sometimes bound with beaten egg and topped with cheese. Ground meat (kefta) with onions and spices, or seafood with vermicelli, are other classics.

Savory fillings should be well-seasoned and not too wet, so the pastry stays crisp. Cook the filling fully before wrapping, since the frying or baking time is short and only meant to crisp the pastry and warm the inside.

Sweet Almond Briouats

The classic sweet briouat is filled with a paste of ground almonds, sugar, cinnamon and orange-blossom water, similar to the filling of Moroccan kaab el ghazal. After frying, they are dipped in warm honey and sometimes sprinkled with sesame seeds.

These sweet briouats are a Ramadan and celebration favorite, served alongside chebakia and sellou. The crunch of the fried pastry against the soft, fragrant almond paste and sticky honey is a hallmark of Moroccan sweets.

The Folding Technique

Cut the warqa or filo into long strips. Place a spoonful of filling near one end, then fold the corner over the filling to start a triangle and continue folding flag-style down the strip, keeping the triangle shape tight. Seal the final edge with a flour-and-water paste or beaten egg.

For cylinder briouats, place filling along one end and roll up, tucking in the sides. Work with one strip at a time and keep the rest of the pastry covered with a damp cloth so it does not dry out and crack.

Frying or Baking

Traditionally briouats are deep-fried in hot oil until golden and crisp on all sides, then drained on paper. For sweet ones, dip the hot fried pastries straight into warm honey. For a lighter result, brush with oil or melted butter and bake until golden.

Fry in small batches so the oil stays hot and the pastries crisp quickly without absorbing grease. Serve savory briouats hot with a wedge of lemon, and sweet briouats once the honey has set slightly.

Make-Ahead and Storage

Briouats freeze beautifully before cooking. Freeze the folded, uncooked pastries in a single layer, then transfer to a bag; fry or bake them straight from frozen, making them perfect for Ramadan when you want fresh pastries each evening.

Cooked savory briouats are best eaten fresh and crisp but can be reheated in an oven to re-crisp. Sweet honey-dipped briouats keep at room temperature for several days thanks to the honey coating.

Ingredients

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