Pastilla with banana, almonds, pistachios and orange blossom water
Biscuit Dough, Cream
A dessert inspired by Morocco: Phyllo dough base with the aroma of orange blossom water. A sure hit!
IngredientsRecipe for 12 Tapas
Preparation time: 40.00 min
Preheat your Oven at 400.00 °F
Peel and cut the bananas into small cubes. Roast the pistachios in the oven for 3 minutes. Get the phyllo ready by opening the package, laying it out and covering with a damp cloth. In a mixing bowl, combine the banana, nuts, brown sugar and orange blossom water.
Place a sheet of phyllo on a flat surface and brush with melted butter. Fold the sheet in 2 and repeat this process once. Place a little bit of the banana mixture in the center and fold over to seal. Transfer to a baking sheet and cook for roughly 10 minutes or until golden and crispy. Sprinkle with icing sugar before serving.
These can be cooked on the barbecue just be careful with your heat management as it is very easy to burn phyllo dough.
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CUISINE DU MONDE
Trip to Morocco and Maghreb
- Chicken tajine with pears and figs
- Cucumber salad with strawberries and dates
- Pastilla with banana, almonds, pistachios and orange blossom water
- Traditional harira soup, braised lamb and coriander