About This Dish
A sweet-savory pastry that stuffs crispy phyllo triangles with a mixture of soft fresh cheese (jben), honey, and a touch of cinnamon. When fried and dipped in honey, the cheese melts into a creamy, sweet filling that contrasts magnificently with the crunchy pastry exterior. This version of briouats bridges the sweet and savory divide that Moroccan cuisine navigates so masterfully. They are especially popular during Ramadan as part of the elaborate iftar spread and are quick to assemble when unexpected guests arrive.
Ingredients
- 250 g Fresh soft cheese (jben) or ricotta
- 2 tbsp (plus more for dipping) Honey
- 1/2 tsp Ground cinnamon
- 1 tbsp Orange blossom water
- 6 Phyllo pastry sheets
- 50 g Butter, melted
- for shallow frying Oil for frying
- 200 g Honey for dipping
Instructions
- 1
Mix cheese with honey, cinnamon, and orange blossom water.
- 2
Cut phyllo into strips. Brush with butter.
- 3
Place a spoonful of cheese filling at one end. Fold into triangles.
- 4
Fry in shallow oil until golden, about 2 minutes per side.
- 5
Dip in warm honey. Drain and serve warm.
Tips & Tricks
- Drain the cheese well if it is very moist.
- Serve warm when the cheese inside is still melted.
- These do not keep well — eat the same day.