Here is a simple and pretty good recipe for the holidays. This recipe doesn’t require much efforts nor time; either for shopping nor for the preparation. But it will certanly impress your guests! You will only need 3 ingredients to make these little original and tasty appetizers. You also need to learn the technique to fold the briwats. But, don’t worry, I will explain everything later. In no time, you will have made 30 delicious crispy appetizers for your New Year’s Party!
Briwats are “small envelops” made of a very thin pastry called warqa, which literally means “paper sheet” that refers to its thinness. (Brick pastry or filo/phyllo dough can be used instead). These little triangle shaped “feuilletés” can be served either as salted appetizers or as delicate sweets. It is the sweet version that is the most known; a delicate pastry made of almonds and dipped in honey. These patries bring back many nice memories. It was, actually, the first pastries I baked with my mother, and I still remember how we used to shell almonds in the old spice grinder. Since briwats with almonds and honey are a favorite of our family kitchen, I naturally wrote a post on them when I started the blog a few months ago. The recipe I shared then was a lighter and healthier alternative (no frying, low sugar…) to the traditional one. You can read it here.
Once you have learned how to fold the briwats, it becomes funny and ludic to play with fillings and flavors inside. This is why I like so much salted briwats! Everything is possible. You can let your imagination run free. I have first made these briwats with goat cheese and figs two or three years ago, and since that time I can’t get enough of them. It is a simple and successful recipe for parties or dinners. With the figs and the sweet-sour taste, you still have the Moroccan twist. The contrast between the deliciously crispy outside and the smooth filling inside make theses bites very pleasant for a cocktail!
Fig & Chèvre ‘Briwat’ Bites
Makes 30 briwats
10 brick pastry sheets / phyllo dough sheets
7-8 oz / approx. 200 g goat cheese
8-10 dried figs
1 tbsp dried oregano, ground in a mortar (optional)
Put the dried figs in a steamer pot. Add the oregano. Cook over low heat for 10 minutes. Let cool. Cut the figs in quarters.
If the pastry sheets / phyllo dough are big enough, you can cut them in 3 pieces of 3 inches / 8 cm wide. Otherwise cut them in 2. Arrange the strips on a clean bench, in length. At the bottom of the strip, put a piece of fig and a small quantity of goat cheese. Then fold into a triangular shape. Have a look at these pictures if you are not familiar with the technique.
Bake in the oven for 10 minutes at 180°C / 350°F.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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