Desserts That Look Hard · Moroccan
Almond and Date Briouats
These phyllo pastries are fried until light and flaky. I fill them with a rich almond paste and chopped dates.
Why This Works
The multiple layers of buttery pastry provide a structural crunch that contrast with the dense, sweet nut filling.
The Upgrade
Add a few drops of orange blossom water into the almond paste for an authentic floral fragrance.
Chef's Secret
Michelin TechniqueKeep your phyllo under a damp towel at all times; it dries out in seconds and becomes impossible to fold.
Ingredients
Total time including resting: 45 min
Directions
Mix ground almonds, chopped dates, sugar, and cinnamon until a pliable paste forms.
5 minCut phyllo sheets into long, 3-inch wide strips, keeping them covered with a damp towel.
5 minPlace a teaspoon of paste at one end of a strip and fold diagonally to form a triangle.
10 minContinue folding the strip over itself, maintaining the triangular shape until you reach the end.
5 minSeal the edge with a little melted butter.
2 minBrush all triangles with butter and place on a baking sheet.
2 minBake in a preheated oven at 375°F until golden brown and crisp.
12 minWhile warm, drizzle lightly with honey and serve.
4 minWine Pairing
Sauternes
Dessert Wine
The BottleChâteau Suduiraut Castelnau de Suduiraut
The honeyed, apricot, and nut notes of Sauternes mirror the rich almond paste and dates within the pastry. It is the classic pairing for phyllo-based, sweet nutty desserts.
Nutrition per Serving
290
calories
6g
protein
35g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
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