Almond briwat

✔️ Lactose-free

These almond briwat are a true Ramadan classic. Crispy filo pastry filled with a soft almond and sesame mixture, finished in warm honey and orange blossom water. They take time, but every bite is worth it. A recipe that brings generations together.

Ingredients

Filling

• 500 ml boiling water

• 1 kg ground almonds

• 200 g ground sesame seeds

• 2 tbsp ground anise

• 200 g melted vegan butter

• 1 tbsp cinnamon

• 3 splashes orange blossom water

Pastry & frying

• 2 packs filo pastry

• Flour

• Water

• 1 l sunflower oil

Honey syrup

• 700 g honey

• A splash of orange blossom water

Garnish

• Reserved ground almonds

Instructions

1. Place the almonds in a pan with boiling water and cook for 15 minutes.

2. Lightly toast the anise and sesame seeds seperate for 3 minutes.

3. Grind the almonds, sesame seeds and anise seperate until fine. Set aside some ground almonds for garnish.

4. Melt the butter in a pan and set aside.

5. Transfer the ground almonds, sesame seeds and anise to a large bowl. Add the cinnamon and orange blossom water and mix well.

6. Strain the melted butter and add it gradually to the mixture. Mix until it becomes sticky enough to form a ball. Form the filling into small balls.

7. In a small bowl, mix flour and water into a sticky paste. This will be your glue.

8. Cut the filo sheets in half. Place one sheet on your work surface and fold it lenghtwise, leaving a small edge.

9. Place a small amount of filling at the bottom. Fold the corners inward and continue folding diagonally to form a triangle.

10. When you reach the end, tuck in the remaining filo and seal with the flour paste. Repeat until all filling is used.

11. Heat the honey with orange blossom water in a pan until smooth and warm.

12. Heat the sunflower oil in a deep pan. Fry the briwat in batches until golden brown.

13. Immediately transfer them to the warm honey, gently pressing them down and letting them soak briefly.

14. Garnish the briwat with the reserved ground almonds.