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Pastilla (also known as b'steeya) is a traditional Moroccan dish in which phyllo dough is wrapped around a spiced chicken-and-almond filling and baked. This is Pascal Rigo's playful dessert version of that classic.Plus: More Dessert Recipes and Tips

Pascal Rigo
April 2004

Gallery

© John Kernick

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the figs, dates, almonds, honey, vanilla and salt. Stir in the hot water. Cover with plastic wrap and let stand overnight.

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  • Preheat the oven to 400°. Line a flat baking sheet with parchment paper. On a work surface, spread 1 sheet of phyllo dough with the long side facing you; brush with melted butter. Top with 3 more phyllo sheets, buttering each one. Spoon the filling along the bottom half of the phyllo dough and roll up the phyllo dough as tightly as possible, tucking in the ends as you roll.

Notes

Thaw frozen phyllo dough in the refrigerator for at least 8 hours. Make sure your hands are as dry as possible when handling the dough. Unroll and work with one piece at a time. Cover any phyllo you are not using with a towel or wax paper; leaving the dough exposed to the air for even a minute will dry it out. Wrap any unused phllyo in plastic wrap and refrigerate for a few days.

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