01 of 10
Set Up Your Work Area
Briouats (braewats) are fried Moroccan pastries that might be stuffed with almonds, meat or seafood. The photos here will show you how to fold the briouats into triangles. (You can also fold if you prefer.)
Once you've made the filling, set up a work area with your pastry dough, some melted butter, and a lightly beaten egg yolk.
This photo shows Moroccan warqa, but you can also use phyllo dough (thick #10 phyllo sheets are best) or large flour-based frozen spring roll wrappers.
A quick note about warqa: Try to purchase warqa only when you're ready to use it. It's fairly easy to handle while very fresh, but even a half day it becomes much more fragile and can break or tear when folding the briouats.Continue to 2 of 10 below.
02 of 10
Cut the Dough Into Strips
Cut the dough into strips approximately 2 to 2 ½ inches wide. If you're using Moroccan warqa, you'll need to carefully separate the layers of dough before cutting.
These strips of warqa are about 12 inches long – long enough that only one layer of dough is needed for each briouat.
If using smaller diameter warqa, you'll need two layers of dough for each briouat. If using thin phyllo dough, you'll need two long layers; if using thick phyllo dough, one long layer may be sufficient; if using spring roll paper, one 2 x 8 inch strip of dough should be enough.Continue to 3 of 10 below.
03 of 10
Brush the Dough with Butter and Add the Filling
Take a long strip of warqa and brush butter on the bottom two-thirds. Add a large spoonful of filling about one inch from the bottom of the dough. This picture shows the filling for Seafood Briouats.
If you're using phyllo or your strips of warqa are short, layer two strips of dough. If using large spring roll wrappers, one layer is enough.Continue to 4 of 10 below.
04 of 10
Fold Up the Bottom of the Dough
Fold up the bottom edge of the dough to enclose the filling. In this and the following step, be sure to scrunch the dough securely around the filling so that the filling won't come into direct contact with the oil during frying.Continue to 5 of 10 below.
05 of 10
Begin Forming a Triangle
Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough. Use your fingers to mold the dough around the filling to keep it enclosed as you fold.Continue to 6 of 10 below.
06 of 10
A Triangle Begins to Form
Now you have your first "triangle."Continue to 7 of 10 below.
07 of 10
Fold Triangle Up and to the Left
Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough.Continue to 8 of 10 below.
08 of 10
Continue Folding the Dough to the End of the Strip
Now you should have a nice triangle.
Continue folding the triangle – right and then left – until you reach the end of the dough. Each time you fold, you'll be flipping the bottom corner of the triangle up to the opposite edge of the dough.Continue to 9 of 10 below.
09 of 10
Trim the End of the Dough and Tuck It In
When you've reached the end of the dough, trim the end of the dough to make a flap and dot the flap with a little egg yolk. Fold the flap and tuck it into the "pocket" formed by the open edge of dough.
I use a dull knife or the tips of scissors to help tuck in the flap without breaking the warqa dough. If a little bit does tear, don't worry about it.Continue to 10 of 10 below.
10 of 10
Here's what the folded briouat should look like. If you look carefully at the front briouat, you can see how the flap you trimmed in the previous step is tucked in.
Proceed with either frying or cover the briouats with plastic and refrigerate until ready to fry. If not cooking until the next day or later, freeze the briouats in a plastic container or plastic freezer bag.