Milk Bastilla – Moroccan Pastry with Creme Anglaise (Ktefa)

Photo by Atlas Küche

 

Moroccan Milk Pastilla (Ktefa)


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DESCRIPTION

INGREDIENTS
 

  • 10 sheets filo dough
  • 5 oz almonds (blanched )
  • 2 cups milk
  • 3 tbsp cornstarch
  • 1/2 cup sugar
  • 3 cups oil for frying
  • 1/2 tsp vanilla
  • 1 egg yolk

INSTRUCTIONS
 

  • Fry the almonds, crush them coarsely and mix in 1 tbsp sugar.
  • Cut the filo dough sheets in two, fry them in the heated oil and drain them on paper towels.
  • Blend the egg yolk and the cornstarch and dilute them in the milk.
  • Cook the mixture at medium heat.  Add the sugar and stir until it thickens.
  • On a platter, layer 3 filo dough sheets and sprinkle them with almonds. Cover them with the remaining sheets of filo and the rest of the almonds. 
  • Gently pour the lukewarm milk over them and serve at once. This dish may be served as an entree as well.
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