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Orange blossom and almond scented pastilla Recipe

Ingredients for people

  • Finely chopped almonds : 100 g
  • Ground cinnamon : 5 g
  • Icing sugar : 60 g
  • Brick pastry sheet(s) : 10 whole
  • Gelatine leave(s) 2g : 2 whole
  • Orange flower water : 30 ml
  • Groundnut oil : 50 ml
  • Caster sugar : 20 g
  • Semi-skimmed milk : 500 ml
  • Egg yolk(s) : 5 whole
  • Caster sugar : 100 g
Method
  • 1

    Preheat the oven to 200c/gas6/400f.

  • 2

    Soak the gelatine leaves in cold water.

  • 3

    Layer the filo pastry sheets over one another and use a pastry cutter to cut out 4 circles.

  • 4

    Dust with icing sugar and bake in the oven for 6 minutes.

  • 5

    Mix the egg yolks together in a bowl. Boil the milk and then pour over the beaten egg yolks whilst whisking.

  • 6

    Return to the heat and gently heat up to around 82 degrees Celsius, the custard should slightly thicken.

  • 7

    Divide the custard into two, setting one half aside to use a sauce. Add the softened gelatine leaves to the other half.

  • 8

    Mix the remaining ingredients together and then mix thoroughly into the custard containing the gelatine.

    To assemble the pastilla, place two discs of the cooked filo pastry into the bottom of a serving ring and pour in some of the custard mixture. Top with the remanding discs of filo and refrigerate for at least two hours before serving.

Chef's tip

«To assemble, place two discs of the cooked filo pastry into the bottom of the ring and pour in some of the custard mixture. Top with the remanding discs of filo and refrigerate for at least two hours.»

A different, stylish dessert to try at home or serve at a dinner party.

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  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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