Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of chopped walnuts
- 1 cup of dried apricots, chopped
- 1/2 cup of sugar
- 1/2 cup of butter, melted
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- Powdered sugar for dusting
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the chopped walnuts, dried apricots, sugar, cinnamon, nutmeg, and salt.
3. Brush the melted butter onto a sheet of phyllo dough and place another sheet on top. Repeat until you have 6 layers of phyllo dough.
4. Spread the walnut and apricot mixture onto the phyllo dough, leaving a 1-inch border around the edges.
5. Roll the phyllo dough into a log, tucking in the edges as you go.
6. Place the log onto a baking sheet and brush the top with melted butter.
7. Bake for 25-30 minutes or until golden brown.
8. Let the pastilla cool for 10 minutes before dusting with powdered sugar.
9. Cut into slices and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 40g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Almonds can be substituted for walnuts.
- Dried figs can be substituted for apricots.
Variations:
- Add a tablespoon of orange zest to the walnut and apricot mixture for a citrusy flavor.
- Substitute the cinnamon and nutmeg for cardamom and ginger for a spicier flavor.
Tips and tricks:
- Keep the phyllo dough covered with a damp towel to prevent it from drying out.
- Use a sharp knife to cut the pastilla to prevent it from crumbling.
Storage instructions:
- Store the pastilla in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pastilla in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pastilla on a platter with a dusting of powdered sugar and a sprinkle of chopped walnuts.
Garnishes:
- Chopped fresh mint or parsley can be sprinkled on top for a pop of color.
Pairings:
- Serve with a cup of Moroccan mint tea for an authentic Moroccan experience.
Suggested side dishes:
- Couscous salad or roasted vegetables make great side dishes for this pastilla.
Troubleshooting advice:
- If the phyllo dough tears, patch it up with a small piece of dough and brush with melted butter to seal.
Food safety advice:
- Make sure the pastilla is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Pastilla is a traditional Moroccan dish that is typically served during special occasions such as weddings and religious holidays.
Flavor profiles:
- The combination of sweet apricots and nutty walnuts is complemented by warm spices such as cinnamon and nutmeg.
Serving suggestions:
- Serve the pastilla as an appetizer or as a main dish with a side salad.
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Region: Moroccan