A Recipe for Pastilla of Pineapple

Pastilla, a pie made of thin ouarka sheets and a variety of fillings, comes in both savory and sweet varieties.  Originally from Spain, it’s savory form is most often made with pigeon (or chicken) and eggs, and its sweet form with milk and almond — which makes the following recipe all the more unique!

We Recommend . . .

. . . reserving the strawberry glaze until you're ready to serve the pastila, otherwise it will get soggy!
Ingredients
  • 2 medium-sized pineapples, peeled, cored, and quartered
  • 8 ounces (1 stick) butter
  • 5 1/2 ounces sugar
  • 1/2 teaspoon ground cloves
  • 4 sheets ouarka or phyllo
  • 12 ounces strawberries, hulled and rinsed
  • 3 heaping tablespoons powdered sugar, plus more for topping
  • Juice of 1 lemon
Procedure
  1. Preheat oven to 325º. Slice the pineapple quarters into thin slices.
  2. In a deep pan, melt the butter and keep aside 3 tablespoons to brush the ouarka sheets later. Add the sugar, stir well, and cook on low heat until the mixture achieves a caramel-like consistency.
  3. Add the pineapple slices and cloves. Stir gently to coat everything well with the caramel and cook for 5 minutes on low heat. Leave to cool while draining in a colander.
  4. Brush the each ouarka (or phyllo) sheet entirely with the remaining melted butter and arrange them on greased baking sheets. Bake for 3 minutes, until crisp and golden. Remove from the oven and set aside.
  5. Process strawberries in a blender and sieve by squeezing through cheesecloth, or pressing with a wooden spoon through a fine mesh sieve. To the sieved strawberry juice, add the 3 tablespoons powdered sugar and lemon juice. Stir and set aside, keeping it at room temperature.
  6. Put a ouarka sheet on a large serving dish and gently spread one third of the caramelized pineapple over it. Repeat this process twice, until pineapple is used up and only one ouarka sheet remains. Top the last pineapple layer with the final ouarka sheet.
  7. Sift powdered sugar over the top to coat, and surround the pie with the strawberry glaze.
Preparation Time: 45 minutes
Servings: 8
Source: The Momo Cookbook, by Mourad Mazouz
Submitted to Caravan Cuisine by: Amanda Jones

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This entry was posted to Caravan Cuisine on Wednesday, April 20th, 2011 at 11:10 pm and is filed under Pastries and Desserts.

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