Summary

Ingredients

• 1 kg almond (s)
• 380 g suar and 50 ml orane blossom water
• 2 teaspoons cinnamon and a pinch mastic
• 2 tablespoon butter
• 2 egg (s)
• 1 kg honey
• 10 sheets dough, Yufka
• Oil, for deep-frying

For decoration:

• Almond (s) or pistachios, chopped, or
• sesame

Print Recipe Pin Recipe

Instructions

1. Briouates:
2. The crispy shell of the dough encloses a soft filling of almonds,
3. Cinnamon and orange blossom water.
4. The most common briouates resemble small, triangular shoes
5. with a spherical filling.
6. The filling compound can also be shaped into small sausages and then rolled into the dough like a cigar.
7. Then they are fried in oil and immediately afterwards carefully dipped in honey.
8. An easy way to cut the yufka dough sheets into equal pieces:
9. Roll up the sheet, then use a small knife to cut it into pieces. Then unroll the strips and brush the rest of the dough with oil. This way the briouates stick together nicely during frying and the filling doesn`t fall out.
10. As soon as the briouates have turned a nice golden brown in the oil, take them out and place them in honey: This is how it is best absorbed and the surface gets its special consistency due to the temperature difference between the hot oil and the cold honey. (I would recommend thyme honey).
11. You can garnish by dipping the side edges in chopped almonds, pistachios or sesame seeds.
12. Put 1 kg of almonds in a saucepan with boiling water and wait,
13. until the skin can be loosened. Remove from the water with a slotted spoon, allow to cool and press out of the skin.
14. Heat oil in a pan. As soon as it is hot, 250 g of peeled almonds
15. add and fry for 5 minutes.
16. Chop in the food processor and then set aside.
17. Then put the remaining almonds in the food processor. Add the sugar (380g) and start the machine.
18. Put the almond and sugar mixture on a plate. Add the fried, chopped almonds and mix everything together. Process into a role.
19. Add the mastic, butter, orange blossom water and cinnamon to the dough and knead the whole thing well again until it becomes smooth. Then beat the eggs in a bowl.
20. Cut the yufka dough into strips.
21. Place a ball of the filling on the end of a strip. Beat each other again and again in triangles until the end of the strip. Brush with egg yolk.
22. Fry the briouates briefly and then dip them in the honey.