Mille Feuille à la Marocaine (Pastilla au Lait et à la Fleur d'Oranger) by @lesgourmandisesdeloubna

43 min

6 servings

🫓

8 sheets

Filo pastry

🧈

30 g

Butter

🍬

Icing sugar

🥛

300 ml

Milk

🍬

80 g

Sugar

🌽

2 tbsp

Cornflour

🥚

1

Egg

🌸

2 tbsp

Orange blossom water

🥛

150 ml

Double cream

🥜

Pistachios

  1. Mix
    • Milk
    • Sugar
    • Cornflour

    In a saucepan, mix the cold milk, sugar, cornflour and egg.

  2. Heat
    • Double cream

    Heat gently, stirring, until the cream thickens.

  3. Add
    • Butter
    • Orange blossom water

    Off the heat, add the butter and the orange blossom water.

  4. Wrap
    • Double cream

    Cover the cream with plastic wrap in contact and refrigerate until completely cooled.

  5. Cut
    • Filo pastry

    Cut the filo pastry to your desired shape.

  6. Brush
    • Filo pastry
    • Melted butter
    • Icing sugar

    Stack 8 filo sheets, brushing each with melted butter and dusting with icing sugar.

  7. Arrange

    Arrange the stacked sheets on a lined baking tray and place a weight on top.

  8. Bake

    Bake at 200 degrees for 12 to 15 minutes.

  9. Whisk
    • Double cream

    Whisk the cooled cream with a whisk to loosen it.

  10. Whip
    • Double cream

    Whip the cold double cream.

  11. Fold
    • Double cream

    Gently fold the whipped cream into the whisked orange blossom cream.

  12. Shape

    Shape the Pastilla au Lait et à la Fleur d'Oranger to your liking.

  13. Add
    • Pistachios

    Add pistachios as the finishing touch.

Mille Feuille à la Marocaine (Pastilla au Lait et à la Fleur d'Oranger) by @lesgourmandisesdeloubna

43 min

6 servings

🫓

8 sheets

Filo pastry

🧈

30 g

Butter

🍬

Icing sugar

🥛

300 ml

Milk

🍬

80 g

Sugar

🌽

2 tbsp

Cornflour

🥚

1

Egg

🌸

2 tbsp

Orange blossom water

🥛

150 ml

Double cream

🥜

Pistachios

Preparation Steps

  1. Step 1/13

    In a saucepan, mix the cold milk, sugar, cornflour and egg.

    🥛Milk
    🍬Sugar
    🌽Cornflour
    🥚Egg
    🍲Saucepan

  2. Step 2/13

    Heat gently, stirring, until the cream thickens.

    🍲Saucepan

  3. Step 3/13

    Off the heat, add the butter and the orange blossom water.

    🧈Butter
    🌸Orange blossom water
    🍲Saucepan

  4. Step 4/13

    Cover the cream with plastic wrap in contact and refrigerate until completely cooled.

    🧻Plastic wrap

  5. Step 5/13

    Cut the filo pastry to your desired shape.

    🫓Filo pastry
    🔪Knife

  6. Step 6/13

    Stack 8 filo sheets, brushing each with melted butter and dusting with icing sugar.

    🫓Filo pastry
    🧈Melted butter
    🍬Icing sugar
    🖌️Pastry brush

  7. Step 7/13

    Arrange the stacked sheets on a lined baking tray and place a weight on top.

    🍳Baking tray
    Weight

  8. Step 8/13

    Bake at 200 degrees for 12 to 15 minutes.

    🍳Baking tray

  9. Step 9/13

    Whisk the cooled cream with a whisk to loosen it.

    🥄Whisk

  10. Step 10/13

    Whip the cold double cream.

    🥛Double cream
    🥄Whisk

  11. Step 11/13

    Gently fold the whipped cream into the whisked orange blossom cream.

    🥄Whisk

  12. Step 12/13

    Shape the Pastilla au Lait et à la Fleur d'Oranger to your liking.

  13. Step 13/13

    Add pistachios as the finishing touch.

    🥜Pistachios

Composition

Ingredients

Types

Grains, Dairy, Sugar, Starch, Eggs, Flavoring, Nuts

Ingredients

Filo pastry, Butter, Icing sugar, Milk, Sugar, Cornflour, Egg, Orange blossom water, Double cream, Pistachios

Notes

Filo pastry (cut to desired shape), Butter (for brushing the filo sheets, no amount given, melted), Icing sugar (for dusting between the filo sheets, no amount given), Milk (cold), Cornflour (heaped spoons), Egg (whole egg or just the yolk), Double cream (cold liquid cream, to be whipped), Pistachios (for the finishing touch, no amount given)

Allergens

Gluten, Milk, Eggs, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Halal, soy-free

Calories

318 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 31g, Fat: 19g, Fiber: 0.5g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 90mg, Phosphorus: 90mg, Potassium: 140mg, Sodium: 150mg

Vitamins

Vitamin A: 180mcg, Vitamin B2 (Riboflavin): 0.15mg, Vitamin D: 0.4mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

13 minutes

Overall

43 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Saucepan, Whisk, Pastry brush, Plastic wrap, Baking tray, Knife, Weight

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Special occasion, Tea time gathering

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Moroccan

Geographic

Morocco, North Africa

Various

Aspect

Texture

Crispy, Flaky, Creamy, Light, Crunchy

Flavors

Sweet, Citrus, Floral, Buttery, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 1-2 days (store in an airtight container,best assembled close to serving to keep the filo crisp), unassembled components : up to 2 days (keep the cooled cream covered with plastic wrap in the fridge,keep baked filo layers at room temperature in an airtight container away from humidity)