Milk pastela is the sweet version of Moroccan pastela (bastille). This festive dessert combines crispy layers of filo dough with a soft milk cream scented with orange blossom water and cinnamon, topped with toasted almonds and powdered sugar. It is served at weddings and important celebrations.
Moroccan
Milk cake with almonds and cinnamon
Moroccan milk cake: festive dessert of filo pastry with milk cream, almonds and cinnamon. The most elegant sweet in the Maghreb.
- Morocco
- Dessert
- Light
- medium
20 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 7 g
- Fiber 1.5 g
- Carbohydrates 30 g
- Fat 14 g
- Sodium 120 mg
Story behind the dish
Preparation
Milk cake with almonds and cinnamon is a Moroccan preparation with medium difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 sheets of filo dough.
- Have ready: For the cream: 500 ml milk, 3 tablespoons cornstarch, 80 g sugar, 1 tablespoon orange blossom water, 1 teaspoon vanilla.
- Have ready: 100 g of peeled and toasted almonds.
- Have ready: Ground cinnamon and powdered sugar to decorate.
- Have ready: 60 g melted butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Prepare the cream: dissolve the cornflour in 100 ml of cold milk
Prepare the cream: dissolve the cornflour in 100 ml of cold milk. Heat the rest with sugar. Add the cornstarch mixture and cook, stirring until thickened. Add orange blossom water and vanilla. Cool. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Grease the 24 cm mold with butter; place 4 sheets of filo…
Grease the 24 cm mold with butter; Place 4 sheets of filo brushing with butter between each one. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the cold cream
Pour the cold cream. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover with the remaining 4 sheets
Cover with the remaining 4 sheets. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake at 180°C for 25-30 minutes until golden brown.
Bake at 180°C for 25-30 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Let cool; decorate with toasted almonds
Let cool; Decorate with toasted almonds, powdered sugar and cinnamon in a geometric design. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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