Crispy Msemen with Honey Butter
Moroccan squares of buttery, flaky phyllo dough pan-fried until golden and crackling. Serve warm with warm honey and melted butter for dipping—breakfast that feels indulgent.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 4g
Ingredients
- 8 sheets phyllo dough sheets
- 6 tbsp butter, melted, divided
- ½ cup honey
- 2 tbsp all-purpose flour
- ½ tsp ground cinnamon
- 2 tbsp sesame seeds (optional)
Instructions
- 1
Warm the honey and 2 tbsp butter together in a small saucepan over low heat until glossy, ~3 minutes. Keep warm.
- 2
Lay one phyllo sheet on a clean work surface. Brush lightly with melted butter, then dust with a pinch of flour and cinnamon.
- 3
Layer a second phyllo sheet on top, brush with butter, dust with flour and cinnamon. Repeat with remaining 6 sheets, building a stack.
- 4
Cut the stack into 2x2-inch squares using a sharp knife. You'll have roughly 12–16 pieces.
- 5
Heat remaining 4 tbsp butter in a 10-inch nonstick skillet over medium-high until it foams. Working in batches, fry msemen squares 90 seconds per side until deep golden brown and crispy.
- 6
Transfer to a plate. Sprinkle sesame seeds if using. Serve immediately with warm honey-butter dip.
Tools you’ll need
- small saucepan
- 10-inch nonstick skillet
- cutting board
- sharp knife
- pastry brush
- plate
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