Recipe: Hazelnut and Chocolate Pastilla

Name: Hazelnut and Chocolate Pastilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: The "pastilla" recipe was originally a recipe from North Africa, mainly from Morroco, made with pigeons.; I have made a variation of it but you will find that I only use quality ingredients and that I strictly respect its origins.; For 4 persons :4 sheets of ouarkha (also called brick or filo); 200 grams (1/2 lb) crushed and roasted (dry roasted into a frying pan) hazelnuts; 1/10.5 qt (10 liter) (3 fl oz) liquid honey; 30 grams (1 oz) butter; 1/4.25 qt (4 liter) (1 cup) chocolate sauce made with over 60% cocoa black chocolate

By chef patrick Asfaux 4/5 (1 review)

Recipe Hazelnut and Chocolate Pastilla - Chef Patrick Asfaux — Photo: Pastilla © Picture Partners

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

cette recette à l'origine n'était faite qu'avec des pigeons dans les pays d'afrique du nord. cette recette est maintenant un peu détournée de son goût originel. voici donc une de mes versions, vous verrez que je ne m'appuie que sur des produits de qualité et en respectant son origine

Ingredients for 4 servings

Adjust for

servings

The "pastilla" recipe was originally a recipe from North Africa, mainly from Morroco, made with pigeons.
I have made a variation of it but you will find that I only use quality ingredients and that I strictly respect its origins.

For 4 persons :

4 sheets of ouarkha (also called brick or filo)
200 grams (1/2 lb) crushed and roasted (dry roasted into a frying pan) hazelnuts
1/10.5 qt (10 liter) (3 fl oz) liquid honey
30 grams (1 oz) butter
1/4.25 qt (4 liter) (1 cup) chocolate sauce made with over 60% cocoa black chocolate

Step-by-step directions

1 Pre-heat the oven at 390°F (200°C) (392°F)

2 In a bowl, blend the roasted hazelnuts with the honey to make a soft pasta

3 Butter the bottom (inside) of a pie mould with high hedges, put inside a sheet of brick itslf well buttered with liquid butter (use a brush), then a second buttered sheet of brick, then cover with half of the hazelnut mixture, cover with the 2 remaining (buttered) sheets of brick and then pour/cover with the second half of the hazelnut mixture. Finally close the pastilla by folding the surface of the sheets that exceed the surface of the mould to join the center of the pastilla and stick them with some yolk slightly diluted with water, using a brush

4 Cook into the oven during 12-15 minutes, until the pastilla is golden and serve it with chocolate sauce (you can sprinkle a little cinnamon powder on it).

This is just DIVINE !

Befause I always disclose my sources of inspiration, I make a gentle kiss to Fatema Hal, who, in her restaurant ("Mandsouria" in Paris) makes the true Morocco cuisine made by women a revival and I have to confess that her restaurant was 100 yards close/far from mine so ...