Ingredients
- The pastilla:
- 6 sheets of brick
- 150 g blanched almonds
- 15 cl of sunflower oil
- 20 g of icing sugar
- Milk and orange blossom sauce
- 50 cl of milk
- 100 g of icing sugar
- 1 cinnamon stick
- 50 cl of orange blossom water
- 2 tablespoons of cornstarch
Preparation
Fold each sheet of brick in four to obtain a triangle. Brown the almonds in a dry pan, then roughly crush them.
Keep a small glass of milk to dilute the cornstarch. Carry
bring the rest of the milk to a boil and add the sugar, cinnamon and orange blossom water.
Dilute the cornstarch in the reserved cold milk, add this mixture to the hot milk. Cook and thicken for 2 to 3 minutes, stirring constantly.
Pass this sauce through a strainer and leave to cool. In a frying pan, heat the oil and fry the brick triangles until they are golden brown and crispy on all sides. Drain them gradually on absorbent paper.
Top each serving plate with cooled sauce, cover it with a pastilla. Sprinkle the pastilla with almonds and icing sugar and serve immediately.
source: la-cuisine-marocaine.com
