Milk Pastilla
A sweet Moroccan-inspired pastry with a creamy milk filling, topped with crunchy nuts and a dusting of powdered sugar.
- Total time
- 45 min
- Servings
- 6
- Calories
- 380
- Protein
- 8g
Ingredients
- 8 sheets phyllo dough
- 2 cups milk
- ½ cup semolina
- ½ cup sugar
- ¼ cup butter
- ½ cup walnuts
- ¼ cup pistachios
- 2 tbsp powdered sugar
Instructions
- 1
In a saucepan, combine 2 cups milk, 1/2 cup semolina, and 1/2 cup sugar. Cook over medium heat, stirring constantly, until thickened like pudding, about 8 minutes.
- 2
Remove from heat and stir in 2 tbsp butter until melted. Let cool slightly.
- 3
Preheat oven to 375°F. Brush a baking dish with 1 tbsp melted butter.
- 4
Layer 4 sheets of phyllo in the dish, brushing each with melted butter.
- 5
Spread the milk mixture evenly over the phyllo.
- 6
Top with remaining 4 phyllo sheets, brushing each with butter. Tuck edges under.
- 7
Bake until golden and crisp, about 25 minutes. Let cool 10 minutes.
- 8
Sprinkle with 1/2 cup chopped walnuts, 1/4 cup pistachios, and 2 tbsp powdered sugar before serving.
Tools you’ll need
- saucepan
- baking dish
- pastry brush
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