Ingredients
- 12 pastilla sheets
- 25 g melted butter
- For the cream:
- 1/4 of a small glass of orange blossom water
- 1/2L of milk
- 1 cinnamon stick
- 3 egg yolks
- 1 tbsp. cornstarch
- 60 g caster sugar
- 20 g butter
- For the almonds:
- 250 g blanched and toasted almonds
- 100 g caster sugar, 1 tbsp. teaspoon cinnamon
- 1/4 tsp. teaspoon of mastic
- 1 tbsp. tbsp orange blossom water
Preparation
2 – Beat the egg yolks with the rest of the sugar then add the cornstarch. Incorporate the still hot milk into the egg yolks, then pour everything into a saucepan, put it on the heat, stir with a spatula until the cream thickens.
3- Remove from the heat, add the butter while stirring with a wooden spatula, put the cream in a bowl, cover it with cling film and leave to cool in the refrigerator.
4 – Brush a sheet of pastilla with butter, cover it with another sheet, repeat the same operation to obtain 6 double sheets.
5 – Preheat the oven to 180°C. Arrange the double sheets on a baking sheet and bake them for 10 minutes.
6 – Crush the almonds and mix them with the sugar, mastic, cinnamon and orange blossom water.
7 – When serving, place a double sheet of pastille on the serving dish, place a little cream on top, sprinkle with the almond mixture and cover with another double sheet of pastilla. Repeat the same operation until all the ingredients are used up.
source: la-cuisine-marocaine.com
