Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
Custard
- 4 egg, yolks only
- 150grams caster sugar
- 1tablespoons vanilla sugar
- 2tablespoons plain flour
- 3 cup milk, boiling
Pastilla
- 250grams blanched almonds
- 50grams caster sugar
- 20 sheets filo pastry
- sunflower oil, for frying
To decorate
- 4 eggs, whites only
- 150grams caster sugar
- 1tablespoons water
Method
Step 1 of 5
Dry-toast the almonds, then set aside to cool. Once cold, roughly chop and mix with the caster sugar.
Step 2 of 5
Put the egg yolks for the custard in a saucepan with the sugars and beat to dissolve. Incorporate the flour, then pour in the boiling milk, beating vigorously over a low heat until the custard thickens. Allow to cool.
Step 3 of 5
Beat the egg whites with 50 g of the caster sugar until stiff. Cook spoonfuls of the meringue mixture in boiling water and set aside.
Step 4 of 5
Fold the filo pastry sheets in four, fan fashion, and fry them in the sunflower oil, a few at a time, then drain on kitchen paper. Place four of the pastry fans on a round plate to form a circle, then add a second layer. Spread with half the cold custard and sprinkle over a third of the almonds. Repeat to make another layer, then top with the remaining four fans.
Step 5 of 5
Decorate with the meringue and sprinkle with the remaining almonds. Quickly prepare a caramel with the remaining caster sugar and the tablespoon of water. Drizzle over the pastilla and serve immediately.
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