120 – Mini Bastilla with Caramelized PumpkinRecipe
- Stuffing: 1 batch of Pumpkin & Walnut stuffing (refer to the “Pumpkin & Walnut Stuffing” recipe)
- Almond Mixture: 2 1/2 cups of unsalted roasted slivered almonds
- Almond Mixture: 1 1/4 cups of powdered sugar
- Almond Mixture: 2 tablespoon of orange blossom water
- Almond Mixture: 1/4 teaspoon of cinnamon powder
- Dough: Spring roll pastry (or Phillo dough)
- Dough: Melted butter
- Dough: 1 egg yolk
Preparing the Pumpkin & Walnut Filling:
1- Please refer to this recipe on how to make the pumpkin filling.
Preparing the Almond Filling:
1- In a food processor, mix the almonds, powdered sugar, orange blossom water, and cinnamon powder together. Do not over-mix as the texture should be chunky.
Assembling the Bastila:
1- Melt the butter.
2- Use a small round dish to shape the bastila. Brush the dish with melted butter, please 2 spring roll pastries on each side of the dish, where half of the pastries is within the dish and half is outside of the dish. Brush the pastries with the melted butter.
3- Fill the center of the dish with the Pumpkin filling and top it with the almond mixture.
4- Cover the stuffing with the pastry sides that are outside of the dish by bringing them to the center.
5- Brush the top of the pastries with the egg yolk.
6- Place a third pastry sheet on top of the dish, brush it with melted butter, and flip the dish on the 3rd pastry sheet. Shape the bastilla into a circular ‘pie’ shape (see the video for more details).
7- Brush the top of the bastilla with the egg yolk to get a nice golden color once baked.
Baking the Bastilla:
1- Preheat your oven to 400F degree.
2- Bake for 20 minutes or until golden brown.
3- Once done, sift powdered sugar on top of the bastilla and decorate with cinnamon powder. Serve immediately.