Pastilla is a classic dish from Morocco, usually served savoury with lamb, chicken or fish. But sweet versions are made too.
Brick dough, filo dough, yufka dough or strudel dough are used in this recipe. They have different names but are basically the same. Brick dough is used in Morokko and I bought it in the French supermarket.
The lovely spice of Ras el Hanout gives flavour to sweet dishes too. I have used it in other sweet recipes before.
80 g butter
80 g honey
60 g ground almonds
20 g flaked almonds
6 Brick dough sheets
2 tsp Ras el Hanout
Use a casserole and melt the butter and clarify it (get rid of the white foam), place half of it into a cup and let the rest sit in the casserole.
Use a bowl with some water and add lemon juice to it.
Peel and coar the pears, and cut them into bite size pieces and put them into the lemony water.
Drain them and put them in the casserole and add the honey and 2/3 of the Ras el Hanout and cook for 10-15 minutes until the pears are soft.
Preheat the oven 210 C
In a ungreased pan roast the ground almonds first, then the almond flakes.
Use a 18-20 cm loose bottom baking dish and butter it.
Put the first sheet of Brick dough in and butter it, layer 2 more on top, buttering each.
Place half of the almonds on the bottom and spoon the pears without the syrup on top. Sprinkle with some more spice and cover with the rest of the almonds.
Butter the outside of the dough and cover with 3 layers of buttered Brick dough and tuck the sides under. Butter the top. Bake for 20 minutes. Sprinkle on top with a bit more Ras el Hanout
Reduce the syrup and serve it with the Pastilla.