Milk Pastilla (Pastilla au Lait)

Ingredients

• 10warqa sheets, fried flat
• 1 L (4 cups)milk
• 80 g (3 oz)sugar
• 60 g (2 oz)cornstarch
• 2 tbsporange blossom water
• 80 g (3 oz)toasted almonds

Method

1. In a medium saucepan, combine 1 liter (4 cups) of milk and 80 g (3 oz) of sugar. Place the saucepan over medium heat and stir gently until the sugar dissolves completely. This will ensure the milk is sweetened evenly and ready for thickening.
2. In a small bowl, mix 60 g (2 oz) of cornstarch with a few tablespoons of the warm milk mixture to create a smooth slurry. Gradually whisk this slurry into the saucepan with the milk and sugar. Stir continuously to prevent lumps from forming.
3. Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency. You'll know it's ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. Remove from heat and stir in 2 tablespoons of orange blossom water for a fragrant finish.
4. Allow the custard to cool slightly, but not completely, as it will be easier to spread while still warm. Prepare a serving dish or a shallow baking dish that can accommodate the layers.
5. Begin layering by placing a fried warqa sheet at the bottom of the dish. Spread a thin layer of the warm custard over the warqa, ensuring even coverage. Repeat this process, alternating between warqa sheets and custard, until all 10 sheets and custard are used, ending with a layer of custard on top.
6. Once layered, cover the dish with plastic wrap and place it in the refrigerator. Allow it to chill until fully set, which will give the dessert its firm texture and allow the flavors to meld.
7. Before serving, sprinkle 80 g (3 oz) of toasted almonds over the top layer of custard. The almonds add a delightful crunch and nutty flavor, complementing the smooth custard and crisp warqa layers.