How-to guide
How to Make Briouats — Crisp Moroccan Filled Pastry Triangles
Briouats are small, crisp Moroccan pastries — thin sheets of warqa or filo wrapped around a savoury or sweet filling, folded into neat triangles or cigars and fried golden. Savoury versions hold spiced minced meat, chicken or cheese; sweet ones are stuffed with almond paste and dipped in honey. They are a favourite at celebrations and as part of a spread of small bites. The folding is the skill worth practising. This guide covers both styles. Find more party dishes on our Moroccan dishes index.
About 1 hour
Step by step
- 1
Prepare the filling
For savoury briouats, cook a well-seasoned filling ahead and let it cool completely — for example spiced minced meat with onion and herbs, or chicken with preserved lemon, or soft cheese. For sweet ones, make an almond paste with ground almonds, sugar, cinnamon and orange blossom water. A cold, fairly dry filling is easiest to wrap.
- 2
Cut the pastry
Cut sheets of warqa or filo into long strips a few centimetres wide. Keep the stack covered with a slightly damp cloth as you work, because these thin pastries dry out and crack within minutes of being exposed to the air.
- 3
Fold the triangle
Place a spoon of filling near one end of a strip, then fold the corner over it to make a triangle and continue folding the triangle along the strip, flag-style, to the end. This gives the classic neat, multi-layered triangle. Do not overfill or it will burst while frying.
- 4
Seal the edge
Tuck in and seal the final flap with a paste of flour and water, or a little beaten egg, so the parcel does not unravel or leak in the oil. Press the edge firmly. A good seal is what keeps the filling inside and the pastry intact.
- 5
Fry until golden
Heat oil to a moderate temperature and fry the briouats in batches, turning them, until crisp and deep golden all over. Do not crowd the pan, which drops the temperature and makes them greasy. Lift them out and drain on paper to keep them crisp.
- 6
Finish to taste
Serve savoury briouats hot and crisp, perhaps with a wedge of lemon. For sweet ones, dip the hot fried pastries briefly in warm honey and sprinkle with sesame or crushed almonds. Both are best eaten fresh, while the pastry is at its crispest.
Common mistakes to avoid
- Overfilling the pastry, so it splits or leaks while frying.
- Letting the warqa or filo dry out, so it cracks as you fold.
- Using a wet, loose filling that soaks and tears the pastry.
- Not sealing the final edge, so the parcel unravels in the oil.
- Frying too hot or overcrowding, giving greasy or unevenly browned briouats.
Tips from the kitchen
- Keep the pastry sheets under a damp cloth so they stay pliable.
- Let savoury fillings cool and firm up before wrapping.
- Seal the last flap with flour paste or egg so nothing escapes in the oil.
- Fry in small batches at a steady heat for even, crisp results.
- Dip sweet briouats in warm honey straight from the fryer for the best coating.
Questions
What pastry is used for briouats?
Traditionally warqa, a very thin Moroccan pastry similar to but finer than filo, made by dabbing batter onto a hot surface. Filo is the usual and perfectly good substitute if you cannot get warqa. Both are thin and dry out quickly, so keep them covered with a damp cloth while you fold.
Are briouats sweet or savoury?
Both. Savoury briouats are filled with spiced minced meat, chicken, fish or cheese and served hot as a starter or snack. Sweet ones hold an almond paste and are dipped in honey. The same triangle or cigar shape and frying method are used for either, so cooks often make both for a spread.
Can I bake briouats instead of frying?
Yes. Brush them with a little melted butter or oil and bake in a hot oven until golden and crisp, turning once. They will be a little less rich than fried ones but lighter. This works for both savoury and sweet fillings, though fried briouats are the traditional and crispest version.
Can I make briouats ahead?
You can assemble them ahead and keep them covered in the fridge, or freeze the folded, unfried parcels and fry them from frozen. They are best fried just before serving, when the pastry is at its crispest. Fillings should always be made and cooled in advance so they are firm enough to wrap.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.