Bastilla au Lait
Moroccan milk pastilla — crispy phyllo with a sweet almond cream and cinnamon. Cooking the milk mixture down to a genuinely thick, pudding-like consistency before it meets the phyllo stops the pastry turning soggy once it's assembled and baked.
Ingredients
Instructions
Mix milk, rice flour and sugar. Cook over medium heat, stirring until a thick creamy pudding forms.
Add ground almonds and orange blossom water. Cool.
Butter a round dish, layer 4 phyllo sheets brushing each with butter.
Spread almond cream. Fold overhanging phyllo over.
Layer remaining 4 sheets on top.
Bake at 190°C for 25 minutes until golden.
Dust with icing sugar and cinnamon in a pattern.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.