Top Rated Pastilla Recipes

Pastillas De Leche con Casuy
Pastillas de leche are milk candies, which are traditionally made from carabao's milk. Carabao, which is the Philippines national animal, is also known as water buffalo and is the farm animal of choice for pulling both a plow and the cart used to haul produce to the market. Carabao's milk is richer and creamier and contains protein, fat, lactose, vitamins, and minerals that give pastillas de leche that melt-in-your-mouth goodness. It is simmered with sugar under low heat until thick, rolled into small cylinders, then coated with sugar, and then wrapped in cellophane or Japanese paper. Because carabao's milk is unavailable here, this version that I am sharing with you today makes use of condensed milk and powdered milk instead. It may differ a little in taste, but I assure you that you will love it! There's also no cooking involved in this one, so what could be better than that? Try making these easy-peasy treats with your kids... I'm pretty sure you'll all have a good time and will be pleased with how delicious the result will be! See all candy recipes. 
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2.6

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Pascal Rigo
Pastilla (also known as b'steeya) is a traditional Moroccan dish in which phyllo dough is wrapped around a spiced chicken-and-almond filling and baked. This is Pascal Rigo's playful dessert version of that classic.
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International Recipes
This recipe does not require any cooking.2 cups powdered milk1 can 300mL condensed milkwhite sugar for rollingcellophane paper for wrappingGradually sift powdered milk in condensed milk. Mix and blend evenly, using spoon, then, knead with hand. ...
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farid
Traditionally pastillas are huge labor intensive concoctions. Scaling down the size of pastilla doesn't take a single bit away from it's flavor, but reduces preparation time and effort considerably. If pastilla sounds like bastila to you, that is because that's exactly what it is. As usual, Algerians have a variety of pastilla preparations. If the name sounds Spanish too, well that's because it is a Spanish name. There is an antecedent to this dish in the anonymous thirteenth century Hispano-Muslim Cookbook which describes chicken wrapped in many paper thin sheets of dough. I do have a copy of the anonymous cookbook, but I did not make the connection until I read about it in Clifford Wright's A Mediterranean Feast.
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International Recipes
This recipe does not require any cooking.2 cups powdered milk1 can 300mL condensed milkwhite sugar for rollingcellophane paper for wrappingGradually sift powdered milk in condensed milk. Mix and blend evenly, using spoon, then, knead with hand. ...
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Add some Moroccan fever to your dinner with this succulent dish made with chicken, almonds and a pinch of cinnamon.
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Chef Rangel
Moroccan pigeon pie!
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Mrs B
Pastilla is a North African pie. Traditionally the main ingredient is chicken, but I've developed a vegetarian version that keeps the unusual combination of savoury and sweet flavours. The recipe incorporated other adjustments to fit RSC 2005, but these are still be within the origins of this dish. Soaking time for the dried fruit is not included. I've edited this to read better for for Zaar World Tour 2005!
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Paisley Monsoon
I had this meat pie 11 years ago when I was in Moroccan pastry shop. I have tried to figure out how to make it with utter failure several times before I finally found a recipe for a variation of it in one of my fiance's cookbooks and adapted it to my tastes. It takes a lot of work, but it is so worth it. It's helpful to have more than one person working on the various parts of this recipe at the same time if you don't want to have to wait 2 hours to eat it. Every step produces a different ingredient to put together at the end. Also, the food processor is your friend.
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Pastilla Filling
Moroccan food intrigues me with its exotic spices and happy melding of sweet and savory in unexpected places. My favorite dish in Morocco is the pastilla — a crunchy packet of long-simmered spiced poultry (often pigeon) and onions, eggs, and crunchy, sugared almonds. I was fortunate to have chef Hicham Hassan of the Sofitel Fès Palais Jamaï show me how to make pigeon pastilla during my stay in Fes. Though he was classically trained in French cuisine, chef Hassan tells me he learned to make the best Moroccan food from the ladies in his kitchen, who were kind enough to give me hands-on instruction in this specialty.
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3.4

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V'nut-Beyond Redemption
Try Pastillas De Mani from Food.com. - 42989
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