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Traditional Moroccan Ktefa / Pastilla au Lait (Crispy Warka Leaves Layered with Milk Cream and Toasted Almonds)
The regal dessert of Fez: gossamer-crisp circles of warka pastry stacked delicately between layers of orange blossom-scented milk custard, crushed roasted almonds, and cinnamon sugar.
Prep
15 min
Cook
20 min
Total
35 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
4
- Round warka pastry sheets8 pc
- Melted butter for brushing40 g
- Whole milk500 ml
- Cornstarch2 tbsp
- Powdered sugar70 g
- Orange blossom water1 Ā½ tbsp
- Toasted almonds coarsely crushed with cinnamon100 g
- Ground cinnamonĀ½ tsp
Preparation Steps
1
Brush warka sheets with melted butter and bake on parchment at 190Ā°C for 5-6 minutes until crisp and golden brown; cool completely.
2
Whisk milk, cornstarch, and sugar in a saucepan; cook over medium heat, whisking constantly until smooth and glossy. Stir in orange blossom water.
3
Assemble right before serving: layer crisp pastry disc, spoonful of warm milk cream, and crushed almonds; repeat. Dust with powdered sugar and cinnamon lines; serve immediately.
Cooking Journal
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Nutrition Facts
per servingCalories
390
Protein
9g
Carbohydrates
46g
Fat
19.5g
Allergens
GlutenMilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
