Milk Bastilla
A creamy and crunchy traditional Moroccan dessert.
Ingredients
Milk Cream
2 cups milk
1/2 cup sugar
1 cinnamon stick
2 tbsp corn starch
1 tbsp orange blossom water
Warka Sheets (or Filo Dough)
Chopped Toasted Almonds
Powdered Sugar
Method
In a saucepan over medium heat, add the milk, cinnamon stick, and sugar. Mix well with a whisk.
Once it boils, remove the cinnamon and add some of the hot milk to the cornstarch to dissolve.
Add the dissolved cornstarch back to the milk mixture. Continue to cook until thickened.
Add the orange blossom water. Chill.
Cut the warka into six 24 cm discs (to make one big milk bastilla or smaller discs for smaller bastillas).
Over low heat, fry the warka discs in vegetable oil and cook until golden flipping in between. Keep in mind that the color changes quickly.
Place the disks on a paper towel to absorb excess oil.
When ready to serve, place two discs of warka and top with the milk mixture. Repeat.
Top with powdered sugar and chopped toasted almonds.
