Moroccan Cheese Briouats
Triangular pastries filled with a savory combination of feta, ricotta, and herbs, offering a crunchy texture and classic Moroccan flavors, perfect as appetizers.
Ingredients
For the filling
- 200 g feta cheese, crumbled Mild feta recommended.
- 100 g ricotta cheese Can be substituted with goat cheese for tanginess.
- 1/2 cup fresh parsley, finely chopped Flat-leaf preferred.
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
For the pastry
- 250 g thin pastry sheets (warka or phyllo), thawed if frozen Keep covered to prevent drying.
- 1/2 cup melted butter or olive oil, for brushing Butter for crispiness, olive oil for lighter option.
- Sesame seeds, optional For garnish.
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the crumbled feta, ricotta, chopped parsley, black pepper, and cumin. Stir until smooth and evenly mixed. Taste and adjust seasoning — a pinch of salt may be needed if your feta is mild.
- Keep the pastry sheets covered with a damp towel to prevent drying. Lay one sheet on your work surface and brush it lightly with melted butter or oil.
- Place a spoonful (about 1–2 teaspoons) of cheese mixture near one short end of the sheet. Fold the corner over to form a small triangle, then continue folding in a triangular pocket, keeping the edges neat and sealed as you go.
Baking
- Place each finished briouat on the prepared baking sheet, seam side down. Brush the tops with more butter or oil and sprinkle with sesame seeds if using.
- Bake for 20–25 minutes, rotating the pan halfway through, until the pastries are puffed and golden brown.
- Serve warm. These are best the same day but can be reheated.
Notes
Store leftover briouats in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 8–10 minutes. For longer storage, freeze assembled briouats on a tray until firm.