694- Almond Briouat / بريوات باللوز
500g (1.1 pound) almond paste
500g (1.1 pound) Warka, large circular size (you can replace it with phyllo dough)
50g butter, melted
1 egg yolk
Vegetable oil, for frying
Step 1: Shape the briouats
1- Cut the warka sheets into long strips about 5 cm (2-inch) wide.
2- Take a strip and brush the entire surface of warka with melted butter.
3- Place about 1 tablespoon of almond paste onto the edge closest to you.
4- Fold the bottom left corner of the warka over the filling, aligning it with the right edge of the strip to create a triangle. Flip the bottom right corner upwards and align it with the left edge of the strip. Continue folding this way, left and right, while maintaining the triangular shape, until you reach the end of the warka strip.
5- Brush the tip with a little bit of egg yolk to secure the triangle.
Step 2: Fry the briouate
6- In a large saucepan over medium heat, heat up vegetable oil. Once hot, fry the briouats for a few minutes until they become golden brown.
7- Remove the briouats and drain from the excess of oil. Immediately place them in a large bowl of honey. Let the briouats sit in honey for 15 minutes then remove them using a sieve spoon to get rid of excess honey.
8- Place the briouats in a plate and let them cool completely before serving with Moroccan mint tea!