There are several different varieties of briouats but the idea is the same. Packages of filling wrapped up in warka (or filo) and then fried until crunchy.
I have had all kinds in Morocco but the cheese ones usually let me down. I couldn’t figure it out until I watched them being made and learned there’s not really a lot of cheese in them at all. There isn’t a lot of cheese used in Morocco, especially in the southern areas so this isn’t a big surprise.
Instead of adding more cheese they’re bulked up using grated boiled eggs. The cheese used is often a processed cheese like Laughing Cow cheese and the other flavors are minimal.
So instead of the traditional recipe, I played with the cheese used, added more flavors and think this final result is much better! You can adjust the sizes or shapes you’d like to make them. Consider this your starting point!
- 1 package of filo dough
- 8 oz Greek Feta
- 8 oz shredded mozzerella
- 2 eggs beaten
- 1 tsp crushed garlic
- 1/2 tsp pepper
- melted butter to brush between layers
- 1 egg yolk beaten for brushing on top before baking
Thaw filo dough before making this recipe.
Preheat the oven to 375F.
In a large bowl combine the feta, mozzarella, 2 eggs, garlic and pepper. Mash to combine and break apart the feta. The result should be a thick filling.
Cut find dough in half by the width.
Remove one sheet of filo, and brush the layer with butter. Add another sheet of filo on top of this and repeat. Do one final layer (3 total). When the 3rd layer is down, place a tablespoon of filling along the bottom.
Fold over the side ends and then small lip on the bottom and make a 1/2 roll. Make sure to keep the sides tucked in as you roll. (just like a burrito).
Continue to roll until the end and use a little bit of butter to seal the end of the briouat.
Place onto a baking sheet.
Repeat the process until you’re out of filo, or out of filling.
This recipe should make about 15 but it depends on how much filling you are adding.
Brush the tops of the briouats with egg yolk before placing in the oven.
Bake for 15-20 minutes until the pastry is golden brown and starting to flake.
You can also bake these part way, cool, and pop in the freezer. When you want to use them simply remove from the freezer, thaw and finish baking them!