Ingredients
- 500g of pastilla sheets (bricks) small format
- 4 pears
- 200 g caster sugar
- 200g almonds (poached, blanched, fried)
- 2 cases. ground cinnamon
- 2 tbsp orange blossom water
- juice of /2 lemon
- 50g melted butter
- Topping:
- 3 cases of honey
- 60g almonds (poached, hulled, fried and crushed)
Preparation
Wash the pears, peel them then cut them into thin wedges. Put them in a container and sprinkle them with lemon juice so that they don’t blacken.
Lay out a sheet of pastilla and coat it with melted butter. Place 1 tbsp. almond mixture and put 4 pear quarters on top.
Cover with a small layer of almond stuffing.
Fold the four edges of the sheet to obtain a square-shaped pastilla. Place them in the middle of another sheet of pastilla previously brushed with melted butter then fold it to obtain a square.
Score the puff pastry using a sharp knife, place them on an oiled baking tray then bake them in a preheated oven until golden brown. As soon as they come out of the oven, coat them with honey and garnish them with crushed almonds.
Serve the cold pear and almond Pastilla for dessert.
source: la-cuisine-marocaine.com
