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6 Serves
92 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
149 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
124 µg / 400 µgCalcium
144 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
255 mg / 1,250 mgPotassium
330 mg / 4,700 mgSodium
377 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
5 g / 28 gSugar
15 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Cut the warka or phyllo dough into long strips and place a small amount of almond filling at one end of each strip.
Fold the dough strips into triangles, sealing the edges with a bit of water or egg wash.
Heat the vegetable oil in a deep-frying pot to medium-high heat.
Fry the briwat in the hot oil until they are golden brown on all sides, then remove them using a slotted spoon.
Immediately dip the fried pastries into warm honey and let them drain on a wire rack before serving.
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