Moroccan Pastilla
User Reviews
5
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Prep Time
35 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
8
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Calories
717 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan Pastilla
Description
This pastilla recipe balances two distinct fillings: a sweet almond mixture made from toasted, slivered almonds combined in a food processor with powdered sugar, cinnamon, orange blossom water, and butter; and a spiced chicken filling prepared by marinating boneless, skinless chicken thighs in a blend of Moroccan spices including ras el hanout, turmeric, cinnamon, black pepper, and saffron. The chicken is browned then cooked with onions, garlic, and herbs.
The pastilla is assembled by layering the seasoned chicken and almond filling between sheets of delicate filo dough, which provides a crisp, flaky texture after baking. The sweet and savory flavors mingle through the contrast of the almond filling and aromatic chicken seasoned richly with spices. Powdered sugar and cinnamon are sprinkled on top as a finishing touch, underscoring the interplay of flavors.
Pastilla is a special occasion dish often served during celebrations. It pairs well with simple side salads or as a centerpiece for sharing.
Notes indicate that leftover filo sheets should be stored refrigerated for later use, as the dough is delicate and can dry out quickly. Proper handling of filo and careful layering ensure optimal texture of the finished pastry.
Ingredients
Almond Filling
- 2 cups almonds slivered and blanched
- 2 tablespoons vegetable oil
- 1/2 cup powdered sugar
- 2 tablespoons orange blossom water
- 2 tablespoons butter softened
- 1/2 teaspoon ground cinnamon
Chicken Filling
- 2 lbs chicken thighs boneless/skinless
- 1 tablespoon vegetable oil
- 2 teaspoons ras el hanout
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Turmeric ground
- 1 teaspoon ground cinnamon
- 1/8 teaspoon saffron threads
- 1 yellow onion finely sliced, medium
- 3 cloves garlic minced
- 1/4 cup parsley chopped
- 5 egg
- 1 lb filo sheets
- 8 tbsp butter melted
Decoration
- powdered sugar
- ground cinnamon
Instructions
Almond Mixture
- In a large skillet heat the oil over medium heat. Stir and cook almonds until golden brown. Remove from skillet with slotted spoon, reserving oil in skillet, to a paper towel lined plate.
- Transfer the fried almonds to a food processor and add the powdered sugar, cinnamon, orange blossom water, and softened butter. Pulse all the ingredients together until a loose, wet crumb mixture. Set aside.
Chicken Filling
- In a small bowl mix together the Ras el Hanout, cinnamon, salt, black pepper, turmeric and saffron threads.
- Place the chicken in a Ziploc bag and add the spices. Seal and toss to coat, rubbing spices on chicken.
- Heat the reserved oil and add the other tablespoon of oil in skillet over medium-high heat. Add the chicken and brown on both sides for about 6 minutes total. Remove the chicken from the pan and set aside to cool. When easy to handle, dice the chicken and set aside.
- In the same skillet, add the onion slices and garlic. Cook over medium heat, tossing until softened. Return the chicken pack to the skillet along with parsley and Stir. Cook over medium-high heat for about 10 minutes or until the chicken is fully cooked through. Season to taste.
- Beat 4 of the eggs together and slowly pour over the chicken mixture. Turn heat to low and carefully stir through to coat the chicken, cooking as eggs thicken and coat chicken. Remove from the heat and let cool.
Assembly / Bake
- Preheat oven to 375°F. Prepare a 10-inch pie dish or heat-safe skillet and coat with oil or cooking spray.
- Take 2 sheets of phyllo dough and drape over center of baking dish. Gently press in to mold bottom and sides, then brush with melted butter. Repeat same 4 more times leaving overhang on 4 sides by starting a little off center each time then rotate dish.
- Spread the almond mixture on top of the buttered phyllo sheets, carefully spreading to edges and cover again with 2 more sheets of phyllo. Brush with butter, layer 2 more sheets of phyllo and brush with butter. Top with chicken mixture, carefully spreading to edges. Cover again with 2 more sheets of phyllo in center. Carefully fold the hanging phyllo edges up and over the center. Gently press them down and brush one more time with melted butter. Whisk remaining egg and brush all over the pastilla (See Note 1).
- Bake on the center rack of your heated oven for 20 minutes or until the phyllo is golden brown. Remove from oven and let cool a few minutes. Using a spatula, carefully run it around the rim and edges of the phyllo to release if stuck. Place a baking sheet on top and quickly flip to release pastilla on the baking sheet. Place in oven to brown the flat top (that used to be the bottom) for 5 minutes.
- Remove from oven and let rest 5 minutes. Using a spatula, lift the pastilla to a serving plate. Sprinkle the top with powdered sugar and make lines of cinnamon if desired for pattern (as pictured). Serve warm.
Notes
- Save unused filo sheets by refrigerating them wrapped well to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 717 kcal
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 48g | 16% |
| Protein | 37g | 74% |
| Fat | 43g | 66% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 248mg | 83% |
| Sodium | 965mg | 40% |
| Potassium | 675mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 784IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 153mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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