Cómo hacer Ktefa

Por qué empezar aquí

Ktefa is fried or baked warqa stacked with sweetened fried almonds and soaked in scented milk or custard — a Fassi pastry that sits between pastilla au lait and a baklava that went to school in Fes.

Ktefa hails from the historic city of Fes, where it graces tables as a dessert that bridges the gap between the iconic pastilla au lait and a refined baklava. Traditionally enjoyed during festive occasions and family gatherings, this Fassi pastry is a celebration of texture and flavor, capturing the essence of Moroccan culinary finesse. A bite of Ktefa offers a delightful contrast: the crisp layers of warqa or phyllo give way to rich, sweetened almonds, while the fragrant milk or custard adds a creamy, aromatic touch. Cinnamon and orange blossom water lend their warmth and floral notes, creating a dessert that's both delicate and indulgent, perfect for savoring at the end of a meal.