Pastilla with milk and almonds (pastilla au lait et
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Sheets filo pastry cut into 20 cm circles | |
| Oil for frying | ||
| 500 | Gm blanched almonds roasted | |
| 1 | litre | Milk |
| 10 | Lumps sugar and roughly chopped | |
| 150 | Gm sugar | |
| 1 | tablespoon | Cinnamon |
| 3 | tablespoons | Orange flower water |
Directions
TO SERVE
Pastilla with milk and almonds (Pastilla au lait et amandes).
Press 2 sheets of filo pastry together and fry in hot oil until golden. Remove and drain on paper towels. Continue with the remaining sheets of pastry.
Mix together the almonds, sugar and cinnamon. Place 2 sheets of filo pastry on a large serving plate and sprinkle some of the cinnamon mixture over the top. Repeat until all the filo pastry and cinnamon mixture is used.
To serve: bring the milk, sugar and orange flower water to the boil.
It is the mixture of the crisp pastry leaves and milk that gives this delicious dessert its flavour. Cut the pastry with a knife and pour the milk mixture over the leaves at the table. Serve at once.