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
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.