Griouech with Almonds and Orange Blossom Water (Moroccan Flaky Pastry)
Craving a Moroccan pastry that's different from the classics? Griouech, this flaky delight with almonds and orange blossom water, is pure bliss. Unlike pastilla, which is a savoury-sweet pie, griouech is a small crispy cigar, often served at celebrations. The key to its authenticity lies in the quality of the spices: fragrant cinnamon and generous orange blossom water. For the best result, use freshly ground almonds. Enjoy it with mint tea, and it will transport you straight to the alleys of Marrakech.
Ingredients
- Brick pastry sheets8 sheets
- Ground almonds200 g
- Icing sugar100 g
- Orange blossom water2 tablespoons
- Ground cinnamon1 teaspoon
- Melted butter50 g
- Honey3 tablespoons
- Frying oil500 ml
- Sesame seeds1 tablespoon
Instructions
- 1
Prepare the filling: in a bowl, mix the ground almonds, icing sugar, cinnamon and orange blossom water until you get a smooth paste.
- 2
Take a brick sheet, brush with melted butter. Place a tablespoon of filling on the bottom edge, fold in the sides and roll tightly into a cigar shape. Repeat with the remaining sheets.
- 3
Heat the frying oil in a deep pan over medium heat (170°C). Fry the cigars until golden and crispy, about 2 minutes on each side.
- 4
Drain on paper towels. Meanwhile, gently warm the honey in a saucepan.
- 5
Quickly dip the fried cigars in the honey, then sprinkle with sesame seeds. Let cool before serving.
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