Crispy Honey Almond Phyllo Fingers
Indulge in the exquisite flavors of Moroccan cuisine with these Crispy Honey Almond Phyllo Fingers. Delicately wrapped in golden, flaky phyllo pastry and filled with a luscious mixture of marzipan, finely chopped almonds, and aromatic almond extract, each bite is a symphony of textures and tastes. Once baked to perfection, they are gently drenched in a warm honey and orange flower water syrup, creating a delightful glaze that adds an irresistible sweetness. Perfect for serving alongside a hot cup of cardamom-infused coffee after dinner, or as a delectable snack paired with a refreshing glass of milk infused with a hint of orange blossom, these treats are sure to impress your guests while requiring minimal effort from you.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
marzipan
350 g (finely crumbled)
chopped almonds
50 g (toasted if desired)
almond extract
1/2 teaspoon (for enhanced flavor)
orange flower water
4 tablespoons (for aromatic sweetness)
phyllo pastry sheets
8-10 sheets (cut into strips)
melted butter
125 g (for brushing phyllo)
honey
260 g (for sweet syrup)
Instructions
1
In a mixing bowl, combine the marzipan, chopped almonds, almond extract, and 1 tablespoon of orange flower water until well blended.
2
Stack the phyllo sheets on a cutting board and cut them into strips measuring approximately 11 cm (4.5 in) wide and 30 cm (12 in) long. Wrap the cut strips in a damp kitchen towel and cover with cling wrap to prevent drying out.
3
Take one strip of phyllo and place it on your work surface. Brush it generously with melted butter. Fold the strip in half lengthwise, creating a 5.5 cm (2.25 in) wide piece, and brush the folded strip with butter again.
4
Spoon approximately 1 tablespoon of the almond filling onto one end of the strip. Begin folding the strip over the filling to form a triangle, then continue folding the triangle down the length of the strip, enclosing the filling completely.
5
Repeat the folding process with all your strips, placing finished briouats on a wax paper-lined baking sheet. Brush the tops with more melted butter for a golden finish.
6
Preheat your oven to 180°C (350°F) and bake the briouats in the middle rack for 20-25 minutes or until they are beautifully golden brown.
7
While the briouats are baking, prepare the honey syrup by combining the honey and the remaining 3 tablespoons of orange flower water in a saucepan. Bring to a gentle boil just before the briouats are finished baking.
8
Once baked, carefully immerse the briouats—two at a time—into the hot honey mixture for about 10 seconds, then remove using a slotted spoon and place them on wax paper.
9
Allow the briouats to cool (though patience may be tested) and enjoy them the same day for optimal flavor and texture!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Honey Almond Phyllo Fingers?
They are a Moroccan-inspired dessert made of flaky phyllo pastry filled with marzipan and almonds, then glazed in honey and orange flower water.
What is the main filling ingredient?
The main filling consists of 350g of finely crumbled marzipan mixed with toasted chopped almonds.
How do I prepare the phyllo sheets for this recipe?
You should stack the sheets and cut them into strips approximately 11 cm wide and 30 cm long.
How do I keep the phyllo pastry from drying out?
Wrap the cut strips in a damp kitchen towel and cover them with cling wrap while you work.
What is the recommended baking temperature?
The oven should be preheated to 180 degrees Celsius or 350 degrees Fahrenheit.
How long should these bake for?
Bake them in the middle rack for 20 to 25 minutes until they are beautifully golden brown.
What goes into the honey syrup?
The syrup is a mixture of 260g of honey and 3 tablespoons of orange flower water.
How much almond filling is needed per strip?
Use approximately 1 tablespoon of the almond and marzipan mixture for each phyllo finger.
What shape are these pastries folded into?
The instructions describe folding the strips into a triangle shape, enclosing the filling completely.
How much orange flower water is used in total?
A total of 4 tablespoons is used: 1 tablespoon in the filling and 3 tablespoons in the honey syrup.
Should the honey syrup be hot when dipping?
Yes, bring the honey and orange flower water to a gentle boil just before the pastries are finished baking.
How long do I soak the pastries in the honey mixture?
Carefully immerse the baked briouats for about 10 seconds before removing them with a slotted spoon.
What is the best way to serve these?
They are excellent with cardamom-infused coffee or a glass of milk with a hint of orange blossom.
Can I toast the almonds beforehand?
Yes, the recipe suggests toasting the chopped almonds if desired for extra flavor.
Why is almond extract used?
Almond extract is added to the marzipan mixture to provide an enhanced, aromatic flavor.
What is the purpose of the melted butter?
Melted butter is used to brush the phyllo layers to ensure they become crispy and golden during baking.
When is the best time to eat these?
For optimal flavor and texture, it is recommended to enjoy them the same day they are made.
How many grams of honey are required?
The recipe calls for 260 grams of honey.
How many phyllo sheets are needed?
The recipe requires 8 to 10 sheets of phyllo pastry.
Can I substitute the almonds?
While traditionally made with almonds, you could experiment with other nuts, though it will change the authentic Moroccan profile.
What tool should I use to remove the briouats from the honey?
A slotted spoon is best for draining excess honey while transferring the pastries to wax paper.
How wide should the folded phyllo strip be?
After folding the 11 cm strip in half lengthwise, it should be 5.5 cm wide.
Is this recipe considered difficult?
The description notes that these treats require minimal effort while providing an impressive result.
Should I brush the tops with butter?
Yes, brushing the tops with more melted butter before baking ensures a golden finish.
What is a briouat?
A briouat is a type of Moroccan pastry that can be sweet or savory, usually wrapped in thin dough like phyllo.
What is the texture of the finished product?
They are crispy and flaky on the outside with a luscious, soft almond center.
Does the recipe include sugar besides honey?
The sweetness comes from the honey syrup and the marzipan; no additional granulated sugar is listed.
How much butter is used?
125 grams of melted butter is used for brushing the pastry.
Should the pastries cool before eating?
Yes, you should allow them to cool on wax paper after the honey dip before serving.
What is orange flower water?
It is a clear, aromatic liquid distilled from fresh orange blossoms, common in Middle Eastern and North African cooking.