6 Serves
69 Mins
Prepare the almond filling by mixing the almond paste with a splash of orange blossom water in a bowl.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
39 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
112 mg / 1,250 mgPotassium
154 mg / 4,700 mgSodium
48 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
38 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Cut the warka or phyllo dough into long strips and brush lightly with melted butter using a pastry brush.
Place a small portion of the almond filling at one end of a dough strip and fold into a triangular shape, sealing the edges.
Heat the cooking oil in a frying pan over medium heat and fry the briouats until golden brown.
Remove the pastries with a slotted spoon and immediately dip them into warm honey to coat thoroughly.
25
g95
g20
g
Yemeni
