This elegant Moroccan dessert, known as Pastilla au Lait, offers a delightful contrast between shattering, buttery filo layers and a rich, smooth almond filling. The filling is made by simmering milk with sugar and cinnamon, then blending it with roasted blanched almonds to create a velvety paste. The result is a sweet, aromatic treat that balances the earthiness of nuts with the comfort of warm milk. It is an impressive centerpiece for dinner parties or a luxurious way to celebrate special occasions. While traditional pastillas often feature savory ingredients, this sweet variation highlights the versatility of filo dough and is sure to become a favorite among those who enjoy nutty, custard-like textures.
Pastilla With Milk And Almonds (Pastilla Au Lait Et
Description
This elegant Moroccan dessert, known as Pastilla au Lait, offers a delightful contrast between shattering, buttery filo layers and a rich, smooth almond filling. The filling is made by simmering milk with sugar and cinnamon, then blending it with roasted blanched almonds to create a velvety paste. The result is a sweet, aromatic treat that balances the earthiness of nuts with the comfort of warm milk. It is an impressive centerpiece for dinner parties or a luxurious way to celebrate special occasions. While traditional pastillas often feature savory ingredients, this sweet variation highlights the versatility of filo dough and is sure to become a favorite among those who enjoy nutty, custard-like textures.Ingredients
Directions
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Roast the blanched almonds in a dry pan over medium heat until golden and fragrant, about 5-7 minutes.
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In a blender or food processor, grind the roasted almonds into a coarse meal.
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In a saucepan, combine the milk, sugar, and cinnamon. Heat over medium heat, stirring until the sugar dissolves.
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Simmer the milk mixture for 10-15 minutes until it reduces slightly and thickens.
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Pour the hot milk mixture over the ground almonds and blend until smooth and creamy. Set aside to cool slightly.
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Heat oil in a deep skillet or pot to 350&# 194;°F (175ðC).
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Take one sheet of filo pastry and brush lightly with oil or melted butter if desired. Place another sheet on top.
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Spoon a generous amount of the almond-milk filling onto the center of the pastry.
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Fold the edges of the pastry over the filling to create a small packet or fold into quarters like a fan.
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Carefully lower the pastilla into the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
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Remove from oil and drain on paper towels.
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Repeat with remaining pastry and filling.
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Dust with additional cinnamon and powdered sugar before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2634.0kcal
- % Daily Value *
- Total Fat 132.0g204%
- Saturated Fat 60.0g300%
- Cholesterol 0.0mg0%
- Sodium 2196.0mg92%
- Total Carbohydrate 318.0g106%
- Dietary Fiber 6.0g24%
- Sugars 9.0g
- Protein 42.0g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, ensure you use plant-based milk and skip the butter brush, using oil instead.
The almond filling can be prepared ahead of time and stored in the refrigerator for up to 3 days.
Be careful when frying as the oil can splatter. Use a slotted spoon to remove the pastillas.
Serve warm for the best texture contrast.
