The Moroccan fried pastry triangles filled with almond paste are called briouat, also spelled briwat or brioua. Sweet briouat are made by wrapping almond paste in warqa, a very thin Moroccan pastry dough, folding it into small triangles, and frying it until crisp.
After frying, the pastries are often dipped in warm honey flavored with orange-blossom water. This combination gives sweet briouat a crisp shell, rich nutty filling, floral aroma, and sticky finish. They are especially associated with Ramadan, when they are served alongside other celebratory Moroccan foods.
Briouat is a broad category rather than a single filling. Savory versions may contain chicken, lamb, seafood, cheese, herbs, lemon, and spices. They can be triangular or cylindrical and may be fried or baked. The almond-filled sweet version is the specific pastry described in this question.
The name is sometimes confused with makroud, a North African semolina pastry usually filled with dates and shaped differently. Kaab el ghzal, or “gazelle horns,” also contains almond paste, but it is a crescent-shaped baked pastry rather than a fried triangular turnover. Ghriba is generally a crumbly cookie.