Pastilla With Milk And Almonds (Pastilla Au Lait Et

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.

Cooking Method: Frying, Roasting

Cuisine: Moroccan

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 2634.0

Dietary: Gluten-free, Vegetarian

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

24 Sheets Filo pastry cut into 20 cm circles
150 g Sugar
1 tbsp Cinnamon
500 g Blanched almonds, roasted
As needed Oil for frying
500 ml Milk (or plant-based alternative for vegan)

Directions

1
Roast the blanched almonds in a dry pan over medium heat until golden and fragrant, about 5-7 minutes.
2
In a blender or food processor, grind the roasted almonds into a coarse meal.
3
In a saucepan, combine the milk, sugar, and cinnamon. Heat over medium heat, stirring until the sugar dissolves.
4
Simmer the milk mixture for 10-15 minutes until it reduces slightly and thickens.
5
Pour the hot milk mixture over the ground almonds and blend until smooth and creamy. Set aside to cool slightly.
6
Heat oil in a deep skillet or pot to 350&# 194;Â°F (175ÃÂ°C).
7
Take one sheet of filo pastry and brush lightly with oil or melted butter if desired. Place another sheet on top.
8
Spoon a generous amount of the almond-milk filling onto the center of the pastry.
9
Fold the edges of the pastry over the filling to create a small packet or fold into quarters like a fan.
10
Carefully lower the pastilla into the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
11
Remove from oil and drain on paper towels.
12
Repeat with remaining pastry and filling.
13
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.

Keywords: almond, custard, dessert, filo, fried, milk, moroccan, pastry, pastilla, roasted, sweet, cinnamon, vegan, filo dough, almond paste

Read it online: https://www.chefs-mate.com/recipe/pastilla-with-milk-and-almonds-pastilla-au-lait-et/

Chefs Mate

Pastilla With Milk And Almonds (Pastilla Au Lait Et

Nutrition Facts