MoroccoJawhara fassia (milk pastilla)
Arabic name جوهرة الفاسية (بسطيلة الحليب)
Original name Jawhara / Pastilla au Lait
Watch how it’s made
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Ingredients (8)
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Method
Make the milk custard by bringing the milk to the boil with the sugar, then gradually add the cornflour dissolved in a little cold water, stirring constantly until the mixture thickens to a creamy consistency; add the orange blossom water at the end.
Brush the pastilla sheets with melted butter and fry them one at a time in a dry or lightly oiled pan until crisp and golden.
Layer the fried sheets on a serving dish, spreading milk custard between each layer.
Repeat until all the sheets and custard are used, keeping a generous layer of custard for the top.
Decorate the top with toasted ground almonds and a pinch of cinnamon, and serve the jawhara cold; this time-honoured dessert is one of the most famous sweets of Fez, also known as “qtifa” for its distinctive velvety texture.
