Bastilla au Lait

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Line a small baking tray or ovenproof dish with baking paper. In a saucepan, whisk the whole milk, cornflour, granulated sugar, ground cinnamon, and orange blossom water until completely smooth before heating; dissolving the cornflour cold prevents lumps.

2. 2

   Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a pourable custard, 4-6 minutes. Once it bubbles, cook for 30 seconds to remove any starchy taste. Transfer to a shallow bowl and let it cool for about 10 minutes, stirring once or twice so a skin does not form.

3. 3

   Meanwhile, make the almond cream: mix the ground almonds, double cream, icing sugar, and orange blossom water until you have a thick, spreadable paste. It should hold soft peaks; if too loose, let it stand 2-3 minutes so the almonds absorb moisture.

4. 4

   Lay 2 phyllo sheets on the prepared tray, brushing each lightly with melted butter as you layer them. Offset the sheets slightly to create overhang, which will help enclose the filling and give a ruffled, crisp finish.

5. 5

   Spread the almond cream in the centre, leaving a 3-4 cm border. Spoon the cooled milk cream over the almond layer; keeping the milk cream slightly cooled helps it stay in place instead of soaking the pastry too quickly.

6. 6

   Top with the remaining 2 phyllo sheets, brushing each with melted butter. Tuck and crumple the edges inward to form a rustic round or square parcel. Brush the top generously with the remaining butter so it bakes deeply golden and crisp.

7. 7

   Bake for 18-20 minutes until the bastilla is deeply golden brown and audibly crisp at the edges. If it colours too quickly, loosely cover with foil for the last few minutes.

8. 8

   Rest for 5 minutes so the filling settles slightly. Dust with icing sugar and ground cinnamon just before serving. Serve warm, when the contrast between flaky pastry, silky milk cream, and fragrant almond filling is at its best.

Nutrition per serving

Notes

• •Work quickly with phyllo and keep the unused sheets covered with a barely damp towel so they do not dry out and crack.
• •For a neater individual presentation, divide the filling and make 2 small bastillas instead of 1 large one; the baking time will be about the same.
• •Orange blossom water can vary in strength by brand, so add a little less if yours is particularly intense.
• •Best served the day it is made, while the pastry is still very crisp.

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