Almond Briouat
Singapore-style Almond Briouat — crisp phyllo triangles filled with sweet almond paste, wok-fried until golden and dipped in honey syrup.
About this dish
Almond briouat is a North African pastry that plays nicely with Singapore’s love of sweet snacks and kopitiam teatime treats. These little fried parcels — layers of thin phyllo wrapped around a fragrant almond paste flavoured with cinnamon and orange blossom water — are crisp outside, tender and fragrant inside. In a Singapore home you might see them on a festive spread at Chinese New Year, a Hari Raya open house, or passed around at a neighbourhood potluck in Tiong Bahru or a family get-together in the heartlands.
Think of it as a fusion of Moroccan technique and local sharing culture: bite-sized, easily passed around, and perfect with a cup of kopi or teh tarik after dinner. The honey soak gives a glossy, sticky finish; a sprinkle of toasted sesame or crushed pistachios adds texture and colour. If you buy phyllo from Cold Storage or NTUC FairPrice, assembly is fast — the whole recipe is doable on a weekend afternoon or for a festive supper spread.
The flavour profile is sweet, nutty and floral — almond and honey are front and centre, while cinnamon and orange blossom water give aromatic lift. Texturally it’s all about contrast: paper-thin, crackly filo and a soft, buttery almond interior. For a local twist, try a light drizzle of gula melaka syrup or a hint of pandan-infused honey for that Singaporean flavour nod.
Ingredients
- 300 g blanched almonds
- 120 g icing sugar (confectioners' sugar)
- 50 g unsalted butter, softened
- 1 large egg, beaten (reserve a little for sealing)
- 1 tsp ground cinnamon
- 1 tsp orange blossom water (or 1 tbsp freshly squeezed orange juice + pinch of zest)
- 1 pinch fine salt
- 12 sheets phyllo (filo) pastry, thawed if frozen, each ~25 x 40 cm
- 50 g melted butter or ghee for brushing phyllo
- 500 ml neutral oil for frying (sunflower or vegetable oil)
- 150 g honey
- 50 ml water
- 1 tbsp lemon juice
- 1 tbsp toasted sesame seeds (optional, for garnish)
- 2 tbsp crushed pistachios or flaked almonds (optional, for garnish)
- Desiccated coconut or a little powdered sugar for dusting (optional)
Step-by-Step Method
- Make the almond paste: pulse the blanched almonds in a food processor with the icing sugar, softened butter, beaten egg (reserve a tablespoon for sealing), cinnamon, orange blossom water and a pinch of salt until the mixture comes together into a soft paste — scrape down sides and avoid over-processing into a wet paste.
- Taste and adjust: taste a small amount and adjust for sweetness or more orange blossom water; the paste should be sweet and aromatic but not runny.
- Prepare phyllo: lay a sheet of phyllo on a clean work surface and brush lightly with melted butter. Place a second sheet on top and brush again. Cut the stacked sheets lengthwise into 6 strips (about 6–7 cm wide) to make folding easier.
- Assemble triangles: place a teaspoon of almond paste near the end of a strip, fold the corner over to form a triangle, then continue folding in triangle shapes (like samosa/triangular spring-roll folding) until sealed. Brush the final edge with the reserved beaten egg to stick. Repeat until all filling is used.
- Heat oil and test: heat oil in a wok or deep frying pan to medium-high (around 170–180°C). Test with a small scrap of pastry — it should sizzle and turn golden in 30–45 seconds.
- Fry briouat: fry the triangles in batches without overcrowding, turning once so they brown evenly, about 2–3 minutes per batch until golden and crisp. Adjust heat so they cook through without burning the exterior.
- Drain and rest: remove with a slotted spoon and drain on a wire rack or paper towel. While warm, prick each pastry lightly so the honey can soak in evenly.
- Make honey syrup: warm the honey, water and lemon juice in a small saucepan until combined and just simmering — do not boil hard. Remove from heat and stir in a little orange blossom or rose water if you like.
- Soak in honey: quickly dip or drizzle each warm briouat with the honey syrup or drop them briefly into the syrup for 5–10 seconds, then return to the rack to set so excess syrup drips off.
- Garnish and serve: sprinkle with toasted sesame seeds or crushed pistachios and a light dusting of powdered sugar if desired. Serve warm or at room temperature with kopi, teh tarik or iced lemon tea.
- Storage note: keep leftovers in an airtight container once completely cooled; refresh in a 160°C oven for 5–8 minutes to re-crisp before serving.
- Oven-bake option: for a lighter version, brush the assembled triangles generously with melted butter, arrange on a baking tray and bake at 200°C for 12–15 minutes until golden, then proceed with honey syrup.
Tips & Serving Ideas
- Buy ready-made phyllo from Cold Storage, NTUC FairPrice or Sheng Siong; thaw in the fridge overnight and keep covered with a damp towel while working to prevent drying.
- Control oil temperature: keep between 170–180°C so the phyllo crisps quickly without burning. Lower heat if browning too fast, raise slightly if greasy.
- If you don’t have a food processor, chop almonds finely and rub with butter and sugar to make a coarse paste — texture will be rustic but delicious.
- Make the almond paste ahead and refrigerate for 24 hours to let flavours mature; bring to room temperature before filling phyllo.
- For a local twist, replace some honey with a small amount of gula melaka syrup for deeper caramel notes — add to the honey syrup to taste.
- To keep pastries crisp for a potluck, drain well after syrup soak and store in a single layer in an airtight container with parchment separating layers. Reheat briefly in a hot oven (160°C) to revive crispness.
- Adjust floral notes (orange blossom/rose water) conservatively — a little goes a long way and suits local palates when balanced with citrus.
- If short on time, use spring roll wrappers cut into strips as a sturdier, quicker alternative to phyllo.
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