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Apple Pastilla

Written by FDM

Laila Hassouna, Chef at Morjana Restaurant (Mazagan Beach Resort) offers us a succulent apple pastilla. Make sure to put it to test and enjoy the flavor.


– 1 Smith granny apple cut in cubes
– 2 tablespoons caster sugar
– 2 cinnamon sticks
– 1 teaspoon of butter
– Filo dough
– Apple juice
– 1/2 gelatin sheet
– Cream chiffon praline
– Edible Flower for Decoration


In a saucepan, caramelize the sugar to dry, deglaze with the butter
Add the diced apples and cinnamon, cook for a few minutes.
Drain in a colander
Cut the pastilla leaf using a round cookie cutter (diameter of your choice)
Butter the surface with the clarified butter, cook between two plates at 180 ° C until coloring.
For the jelly: heat the apple juice then add the gelatin sheet already soaked in cold water and dress in a round silicone mold.
Dressing: Put a disc of Filo dough, cream muslin and dices of caramelized apple. Proceed in the same way for the next two layers. Place on top of the apple jelly and decorate with the flowers.