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Almond and Honey Brewats: Guest Post by Nisrine

Today’s guest post is courtesy of Nisrine, who shares both traditional and modern Moroccan recipes on her blog, Dinners and Dreams. She is also the author of Marrakesh Express: Recipes and Memories of Morocco. Morocco is a country who’s cuisine I adore. Rich in fruit, nuts, warm earthy spices, tender braised meats and ocean-fresh fish, I wish I could eat it every day! Instead, I get my fix from Nisrine’s beautifully photographed and easy-to-follow recipes.

If you’ve ever been to Morocco, chances are you’ve had one of these honey-glazed delicacies. They’re in markets and pastry shops everywhere. The good news is you don’t have to go anywhere to experience how good they are; you can make them right at home.

Brewats are a traditional Moroccan pastry made with warqa sheets or phyllo dough filled with ground almonds that are flavored with orange blossom water and cinnamon. They are then baked and dipped in honey for an exquisite taste.

I can probably eat more of these than anybody I know. I simply can’t resist the crunchy honey-glazed goodness. Don’t be surprised if you finish them all in a single sitting.

Almond and Honey Brewats

Makes about 10-12

For the phyllo

4 phyllo or warqa sheets
4 tablespoons melted butter or cooking spray

For the almond stuffing

2 cups almond meal
1/2 tsp ground cinnamon
1/8 tsp salt
3 tbsps unsalted butter, melted
1/4 cup honey or brown sugar
2 tsps orange flower water (substitute 1 tsp vanilla extract)

For the glaze
1 cup warm honey

Preheat the oven to 350°.

In a large bowl, mix the almond meal with cinnamon and salt. Add the butter, honey and orange flower water. Mix well until moist enough to handle. Divide the almond mixture into four equal parts.

Place one phyllo sheet on a flat surface. Brush it with butter or generously spray it with cooking spray. Shape one part of almond mixture into a log, place it on the phyllo and roll it into a cigar. Repeat with the rest of the ingredients.

Place the cigars on a baking sheet. Bake for 25-30 minutes or until crispy and golden. Diagonally cut each cigar into small logs, about 3 inches long. Brush them generously with warm honey.

Enjoy with a warm cup of mint tea.

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6 Responses to “Almond and Honey Brewats: Guest Post by Nisrine”

  1. 1

    Terra — July 2, 2011 @ 1:36 pm Reply

    Wow, these look delicious! I have never heard of Brewats, so excited I stopped by:-) I am definitely going to save this recipe! Hugs, Terra

  2. 2

    Kerstin — July 2, 2011 @ 4:16 pm Reply

    Nisrine – Mmm, the almond stuffing and honey sound so tasty!  Cara – I hope you're enjoying your vacation!

  3. 3

    Joanne — July 3, 2011 @ 11:51 am Reply

    I'm a huge moroccan food lover also, hence why I love Nisrine's blog so much!  This is one dessert that I wouldn't be able to resist!

  4. 4

    Kaytorade — July 5, 2011 @ 8:57 pm Reply

    So many fabulous desserts from this area include a flaky pastry, nuts, and honey. I love it!

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