Pastilla aux fraises
This is a sweet version of the savoury Moroccan pie which is made with pigeon and almonds. If you can find wharka pastry then go for it – if not, filo leaves are fine.
10 leaves or so of wharka pastry, or filo
12-14 strawberries with the leaves removed
Icing sugar for dusting
For the custard
A third of a vanilla pod
300ml single cream
5 egg yolk
60g caster sugar
Split the vanilla pod in half lengthways and scrape out the seeds with the point of a knife. Put the cream, vanilla pod and seedsf into a small saucepan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes. In a bowl, mix the egg yolks, sugar and cornflour together.
Remove the vanilla pod from the cream and pour on to the egg mixture; mix well with a whisk. Return to the pan and cook gently over a low heat for a few minutes, stirring constantly with a wooden spoon until the custard thickens; don't let it boil though. Remove from the heat and whisk it one final time, then transfer to a clean bowl.
To assemble the pastilla, first take a straight-sided tart or cake tin with a removable bottom, measuring 18cm to 20cm across by 5cm or 6cm or more deep. Brush the bottom and sides with some of the 60g of melted butter.
Lay a square of pastry on the base. Then lay on another 5 sheets all round the tin, overlapping the central sheet on the base, then going up the sides of the tin so half the sheet overhangs the edge – ready to be folded over later.
Spoon in the cooled custard and then push in the strawberries. Cover both with 4 more leaves of pastry. Brush with butter and fold the overhanging sides up and towards the middle, then cover with 1 more sheet, securing it firmly with your hand.
Bake the pastilla in the preheated oven for about 20 minutes until golden brown. Carefully run a knife around the edge of the pastilla to loosen the sides and place a flat plate upside down over the tin. Carefully invert the pastilla on to the plate and then slide it back on to a baking tray.
Brush all over with melted butter and return to the oven and cook for a further 5 minutes. If the pastilla is browning too much then cover with foil and turn the oven down. Serve dusted heavily with icing sugar.
Diving in at the deep end is no excuse for shirking the style stakes
Life & Style blogs
- 1 Why I'm on the brink of burning my Israeli passport
- 2 War is war: Why I stand with Israel
- 3 L'Oreal cuts ties with Belgium supporter Axelle Despiegelaere after hunting trip photographs
- 5 Iraq crisis: How Saudi Arabia helped Isis take over the north of the country
iJobs Food & Drink
£45-£55k OTE £75k : Charter Selection: Major London International Fashion and ...
Voluntary, reasonable expenses reimbursed: Reach Volunteering: Are you keen on...
£33000 - £45000 per annum + 8% Bonus, pension: Deerfoot IT Resources Limited: ...
£30K- £40K pa + Commision £10K + Benefits: Charter Selection: Rapidly expandin...