Moroccan Milk Pastilla (Ktefa)
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.