Peanut and Honey Briouats

Ingredients

• 200 g Unsalted roasted peanuts (toasted in the oven until golden, then cooled)
• 100 g Powdered sugar (less sweet than granulated sugar)
• 1 c. à café Ground cinnamon
• 1 c. à soupe Orange blossom water (adds a subtle floral aroma)
• 80 g Unsalted butter (softened, at room temperature)
• 2 feuilles Ready‑to‑use puff pastry (unpacked, ends trimmed, cut into triangles)
• 30 g Melted butter (for brushing) (to brown the edges)
• 100 g Liquid honey (slightly warmed before dipping)
• 2 c. à soupe Sesame seeds (for garnish, optional)

Instructions

1. Toast the peanuts

   Preheat the oven to 180°C. Spread the peanuts on a baking sheet lined with parchment paper and bake for 10 minutes until golden but not burnt. Let cool completely.

   Time: PT10M

   Temperature: 180°C

2. Grind the peanuts

   Once cooled, place the peanuts in a food processor and blend until a very fine powder is obtained.

   Time: PT5M

3. Prepare the filling

   In a large bowl, mix the peanut powder, powdered sugar, cinnamon, orange blossom water and softened butter. Work by hand or with a spoon until a homogeneous paste forms. Let rest for 10 minutes so the texture stabilises.

   Time: PT15M

4. Cut the puff pastry

   Unpack the puff pastry sheets, trim the ends to obtain regular rectangles, then cut into triangles about 8 × 8 cm. Stack the triangles between two sheets of parchment paper and cover with a damp cloth or a plastic bag to prevent drying.

   Time: PT10M

5. Brush the edges

   Lightly brush the edges of each triangle with melted butter using a pastry brush.

   Time: PT5M

6. Shape the briouats

   Place a small spoonful of filling in the centre of each triangle, fold into a triangle shape (point down) and press the edges with fingers or a fork to seal. Brush the top with a little melted butter.

   Time: PT15M

7. Bake

   Arrange the briouats on the parchment‑lined tray. Bake at 200°C for 12 to 15 minutes, until nicely golden.

   Time: PT15M

   Temperature: 200°C

8. Prepare the honey glaze

   While the briouats are baking, place the honey in a small saucepan and heat over low heat for 2 minutes, just enough to make it slightly fluid.

   Time: PT5M

9. Dip the briouats

   When removed from the oven, let the briouats warm for 2 minutes. Then, using a spoon, gently dip them in the warm honey, turning to coat well. Place on a rack to drain excess.

   Time: PT5M

10. Finishing and serving

    Optionally sprinkle with sesame seeds. Serve the briouats warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted roasted peanuts: almonds, hazelnuts
• Instead of Powdered sugar: fine caster sugar
• Instead of Ground cinnamon: cardamom
• Instead of Orange blossom water: vanilla extract
• Instead of Unsalted butter: coconut oil, vegetable margarine
• Instead of Ready‑to‑use puff pastry: shortcrust pastry
• Instead of Melted butter (for brushing): vegetable oil
• Instead of Liquid honey: maple syrup
• Instead of Sesame seeds: black sesame seeds

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Food processor or blender
• Large mixing bowl
• Spatula or wooden spoon
• Chef’s knife
• Cutting board
• Pastry brush
• Plastic bag or clean kitchen cloth
• Small saucepan
• Tablespoon (for dipping)
• Cooling rack

Critical Steps — Do Not Skip

• Toast the peanuts without burning
• Grind the peanuts until a fine powder
• Seal the triangle edges properly
• Do not over‑heat the honey
• Dip the briouats gently to avoid breaking

Chef Tips from the Video

• Use unsalted peanuts to control the salt level.
• Add orange blossom water sparingly: too much makes the filling wet.
• A light drizzle of butter on top before baking gives a beautiful golden colour and a nutty flavour.
• Sprinkle the sesame seeds immediately after dipping so they adhere.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Un‑dipped briouats can be frozen for 1 month; thaw then dip in honey before serving.

Room temperature: Consume the same day, otherwise they lose their crunch.

Make-Ahead Tips

• Toast and grind the peanuts the day before and keep the powder in an airtight jar.
• Prepare the filling ahead and keep it refrigerated; it lasts 2 days.
• Shape the briouats, place them on a tray, cover and freeze; bake directly from frozen (add 5 minutes baking time).