These are small lamb-and-apricot triangles wrapped in buttered phyllo and baked until crisp. The filling takes about 15 minutes on the stovetop, the folding goes faster than it looks, and the whole thing is done in 35 minutes. If you want something genuinely different on a weeknight without a pile of dishes, this is a solid choice.
What makes this version work
Two things actually matter here. First, browning the onion and garlic properly before the lamb goes in — a full 5 minutes, not a quick stir — builds the base flavor that carries the whole filling. Rush it and the result tastes flat. Second, the butter-brushed phyllo folding method: each strip is folded into thirds before you add the filling, so you’re working with a thick, sturdy layer that holds the triangle shape through baking and doesn’t tear when you pick one up. That extra fold is what keeps the filling inside and gives you the crunch without any deep-frying.
Troubleshooting
- Phyllo tears while folding: Phyllo dries out within a minute or two of being exposed to air. Keep unused sheets covered with a barely damp kitchen towel while you work. If a sheet tears, layer a second one on top — it bakes together seamlessly.
- Filling is watery and leaks through the pastry: This usually means the lamb wasn’t cooked long enough to drive off the moisture. After browning, tilt the skillet and spoon out any pooled fat before adding the apricots and spices. The filling should look dry, not glossy.
- Briouats unroll in the oven: The end flap needs to be placed seam-side down on the baking sheet, and the butter brushed on top acts as a seal. If they’re still unrolling, press the flap gently against the triangle and give it an extra brush of butter right at the seam before baking.
- Bottom is soggy, top is golden: Your baking sheet is likely too thick or the oven rack is too high. Move the rack to the lower third of the oven so the bottom crisps at the same rate as the top. Skip the garnish — not worth the extra dish.
- Filling tastes bland after baking: Phyllo mutes seasoning slightly. Taste the lamb mixture before wrapping and add a pinch more salt and cumin if needed — the filling should taste slightly over-seasoned on its own.
Make-ahead notes
The lamb filling can be made up to 2 days ahead and kept in a sealed container in the fridge — it actually tastes better the next day once the spices settle in. You can also assemble the unbaked briouats, arrange them on a parchment-lined tray, and refrigerate for up to 8 hours before baking; brush with butter right before they go into the oven, not before storing. For longer storage, freeze assembled unbaked briouats in a single layer until solid, then transfer to a freezer bag — they keep for up to 6 weeks. Bake straight from frozen at 375°F, adding 5 to 7 minutes to the bake time. Already-baked briouats reheat well in a 350°F oven for 8 minutes on a wire rack set over a baking sheet, which keeps the bottom from going soft.
Minced Lamb and Apricot Briouats
Equipment
- Large skillet
- Saucepan
- Baking sheet
- Parchment paper
- Knife
- Measuring cups and spoons
- Mortar and pestle or food processor
Ingredients
For the Minced Lamb Filling:
- 1 pound ground lamb
- 1 cup dried apricots finely chopped
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt to taste
- 0.25 teaspoon freshly ground black pepper to taste
For the Pastry and Assembly:
- 8 sheets phyllo pastry thawed
- 0.5 cup unsalted butter melted
Instructions
Prepare the Filling:
- In a large skillet over medium-high heat, sauté the onion and garlic until they are golden brown and aromatic, about 5 minutes.
- Add the ground lamb and cook until browned, breaking it apart with a spoon, approximately 7 minutes.
- Incorporate the chopped apricots, ground cumin, coriander, cinnamon, salt, and pepper into the lamb mixture. Stir well to combine. Cook for another 3 minutes until the apricots are tender.
Assemble the Briouats:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay a phyllo sheet on a flat surface and brush it with melted butter. Fold the sheet into thirds, forming a long strip. Place about 2 tablespoons of the lamb mixture at one end of the strip. Fold the phyllo over the filling to form a triangle, continue folding the triangle up and over itself until the end of the strip. Repeat with the remaining filling and phyllo sheets.
- Arrange the briouats on the prepared baking sheet. Brush the tops with melted butter. Bake in the preheated oven for 10-12 minutes or until golden and crisp.
Notes
- To add a richer flavor, try using a blend of minced lamb and beef.
- To make them more vegan-friendly, replace the lamb with minced mushrooms and nuts.
Nutrition
Frequently asked questions
Can I use ground beef instead of lamb?
Yes, ground beef works fine. Use an 80/20 blend for enough fat to keep the filling moist — leaner beef tends to go dry with the longer cook time needed to brown it through.
My phyllo came in a larger sheet size. Do I need to cut it?
Cut each sheet in half crosswise before you start. Standard phyllo sheets are around 13×18 inches, and halving them gives you strips that fold into a manageable triangle size without excess dough bunching at the edges.
Can these be pan-fried instead of baked?
Yes. Heat about a quarter inch of neutral oil in a skillet over medium heat and fry the briouats for 2 to 3 minutes per side until golden. They brown faster than in the oven, so watch them closely and keep the heat at medium rather than high.
What can I serve alongside these to make a full meal?
A simple green salad or a bowl of plain yogurt with a squeeze of lemon is enough — the briouats are rich and filling on their own. Four servings at 737 calories each means sides don’t need to be substantial.
The recipe calls for dried apricots — does it matter what kind?
Use the soft, ready-to-eat variety rather than the hard dried kind that need soaking. California-style dried apricots (the dark orange, pliable ones) chop easily and blend into the filling without any prep beyond a rough chop.
If you liked this one
- Quick Mini Beef Wellingtons
- Smoky Mediterranean Bean Skillet
- Quick Ginger Scallion Wontons
- Weeknight Shakshuka Recipe