Ingredients
- 500 g of pastilla leaves
- 25 g melted butter
- For the stuffing:
- 1 kg of blanched and fried almonds
- 500 g caster sugar
- 8 cl of orange blossom water
- 50 g melted butter
- 1 tbsp. teaspoon cinnamon
- 1/2 tsp. teaspoon of mastic (gum arabic)
- For the decor:
- 100 g of icing sugar
- 1 cooked. teaspoon cinnamon powder
Preparation
In a container, mix the almonds with the sugar and spices. Pass them through a mincer to obtain a homogeneous and smooth almond paste. Add the orange blossom water and butter to this preparation, mix well.
Butter a round mold (10 cm in diameter).
Place a sheet of pastilla on it, brush it with butter, add another sheet of pastilla. Place 3 tbsp. of stuffing, fold the sides of the pastilla leaves to cover the stuffing.
Turn the pastilla over and place it folded side down, on a baking sheet covered with parchment paper. Repeat the operation until the ingredients are used up.
Brush the pastillas with melted butter and bake them in the oven at medium temperature until they turn golden brown. Serve the pastillas sprinkled with icing sugar and cinnamon.
When they come out of the oven, you can sprinkle the pastillas with warm honey flavored with orange blossom water and mastic (gum arabic), and garnish them with fried and crushed almonds.
source: la-cuisine-marocaine.com
