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The dessert, Mediterranean

Moroccan milk pastilla

Moroccan milk pastilla is a dessert for 6 people, crisp brick pastry filled with an almond cream scented with orange blossom. It takes 50 minutes of hands-on work, the cream is made the day before and the parcels are assembled the morning of, for a cost of €1.40 per person and a medium difficulty level. Success comes down to well-buttered sheets and a fully chilled cream before assembly.

I'm taking you straight to Morocco with milk pastillas, crisp pastry hiding a fragrant almond cream.

Moroccan milk pastilla
For
6 people
Work
50 min
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.40
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Under the golden, crackling brick pastry, a thick almond and orange blossom cream melts slowly in your mouth. The contrast between the crisp top and the soft center is what makes this dessert work, finished with a dusting of cinnamon and toasted almonds right before serving.

This is a dessert to bring out when you want to transport your guests without spending the evening in the kitchen, perfect for dinner with friends or a winter family meal. It follows naturally after a slow-cooked dish or a couscous, and wins over curious kids and adults dreaming of Morocco alike.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 10 min
  2. The same day 2 steps
  3. Before the guests arrive 1 step, 12 min
  4. When it's time to serve 1 step

The day before, make the almond cream and let it chill overnight in the fridge, this is the step that needs the most attention. The morning of, toast the almonds, cut the sheets and assemble the parcels, then keep them chilled. Right before your guests arrive, bake the pastillas, and finish with powdered sugar, cinnamon and toasted almonds just before serving.

The ingredients

6 people

Dairy

  • Brick pastry sheets 9
  • Whole milk 75 cl
  • Egg yolks 3
  • Melted butter 60 g

Pantry

  • Granulated sugaroften in the pantry 80 g
  • Cornstarchoften in the pantry 50 g
  • Almond flour 100 g
  • Orange blossom water 1 tbsp
  • Sliced almonds 60 g
  • Powdered sugaroften in the pantry 40 g
  • Ground cinnamonoften in the pantry 2 tsp

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the egg yolks with the sugar and cornstarch, pour the hot milk over it, then return to the heat, stirring, until the cream thickens. 10 min

    Cook the cream two minutes longer after it first boils, it will be firmer once wrapped in the pastry.

  2. Off the heat, stir in the almond flour and orange blossom water, cover with plastic wrap pressed directly onto the surface and let it chill in the fridge overnight.

    A cold, thick cream fills the parcels without leaking or softening the pastry.

The same dayDuring the day, whenever you get a moment.

  1. Toast the sliced almonds in a dry pan, then cut the brick sheets into twenty centimeter squares.

    Keep the sheets under a damp cloth, they dry out and crack very fast in open air.

  2. Assemble each pastilla by stacking three buttered sheets, spoon the cream in the center and fold into a parcel, then keep chilled.

    Don't overfill them, the cream puffs up slightly and will leak out during baking otherwise.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brush the tops of the parcels with butter and bake at 190°C until golden brown. 12 min

    Set them on parchment paper, the pastry won't stick to the baking sheet.

When it's time to serveThe final touches, right in front of your guests.

  1. Dust the pastillas with powdered sugar, draw lines of cinnamon and scatter with sliced almonds.

    Use a stencil or strips of paper to draw clean, neat lines.

Our tips to get it right

  • Work quickly once you unwrap the brick sheets, they dry out within minutes in open air and turn brittle.
  • Lightly butter the baking sheet or parchment paper under the pastillas too, it helps the bottom brown evenly.
  • If the cream still feels soft straight from the fridge, whisk in a spoonful of diluted cornstarch and cook it two minutes longer, it will hold up better in the oven.

The variations

  • Swap the almond flour for hazelnut flour for a rounder, slightly toasted cream.
  • For a quicker version, use a muffin tin to shape the brick sheets, assembly goes three times faster.
  • For kids, dust with powdered sugar only and skip the cinnamon, and serve the pastillas warm rather than straight from the oven.

What to serve it with

  • Hot mint tea
  • Orange and cinnamon salad
  • Strong black coffee

Storage

Assembled, unbaked pastillas keep for a day in the refrigerator, well covered. Once baked, they're best eaten within the hour, but you can reheat them for ten minutes at 150°C to bring back the crispness.

Questions about this recipe

Can I use phyllo dough instead of brick pastry?

Yes, phyllo works well, but it's thinner, so stack four buttered sheets instead of three to keep the crunch. The baking time stays about the same.

How do I keep the cream from leaking out during baking?

Use no more than one heaping spoonful of cream per parcel and fold the edges firmly closed. A fully chilled, thick cream also helps prevent leaks.

Can I make smaller individual pastillas for a buffet?

Yes, cut the sheets into squares of about twelve centimeters and reduce the amount of cream per parcel. Plan on about a dozen small pastillas for 6 people.

Which almonds work best for the final decoration?

Sliced almonds, lightly toasted dry in a pan, add crunch and a nice golden color that stands out against the powdered sugar. Don't toast them too long, they would turn bitter.

Can a Moroccan milk pastilla be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Moroccan milk pastilla?

Allow 2 h 30 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a Moroccan milk pastilla?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Moroccan milk pastilla cost?

About €1.40 per person, that's €8.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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