Recipe: Almond Briwat

Foodie and photographer @Laila Hachimi shares her recipe for Briwat, an authentic and irresistibly sweet Moroccan pastry, perfect for iftar.

Popular across Morocco, these honey-soaked sweet treats are real bites of happiness. Here, foodie and photographer @Laila Hachimi shares her super simple Briwat recipe. Sure to become a firm family favorite, these iconic Moroccan pastries are perfect for iftar and beyond.


  • 250g almonds, boiled, peeled, dried and finely ground
  • 100g sugar
  • 50g butter, melted
  • ½ tsp cinnamon powder
  • Mastic, a few crystals
  • 1 tbsp orange blossom water
  • 250g phyllo pastry
  • 250g honey
  • Sesame seeds, to decorate
  • Boil and peel almonds, then set aside to dry.
  • In a food processor, mix the almonds and sugar.
  • Add the cinnamon powder, mastic, orange blossom water and melted butter to the almonds and mix until a smooth paste.
  • Roll the paste into small balls, about the size of a walnut, and set aside.
  • Cut the phyllo pastry into long strips, about 2 inches wide. Cover with a damp towel to prevent them from drying out.
  • Take the first strip of pastry, and place one ball of almond paste in the top left corner of the strip, leaving a small border.
  • Fold the right corner of the pastry over the almond ball to form a triangle. Continue folding the almond ball across the rest of the pastry strip in triangles. Once at the end, dip your fingertips in water and press down on the edges of the pastry to seal well.
  • Once sealed, brush with melted butter. Then, puncture with a needle.
  • Bake in the oven at 180°C for 15 minutes, or until golden brown.
  • Meanwhile, over medium heat, warm the honey until it becomes slightly foamy on top. 
  • Transfer the cooked pastries directly into the warm honey. Leave to soak for a few minutes then turn over. Once fully coated remove and place on a strainer.
  • Sprinkle with sesame seeds and leave to cool for an hour before serving.


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