Pastilla with sweet yogurt cream
May 31, 1976 2:00pm- 30 mins cooking
- Serves 6
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Ingredients
Pastilla with sweet yogurt cream
- 90 gram unsalted butter
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 5 (sheets) fillo pastry
- 1/2 cup (65g) finely chopped roasted unsalted pistachios
- 250 gram mascarpone cheese
- 1 tablespoon caster (superfine) sugar
- 1/2 cup (125g) sheep's-milk yogurt
- 1 tablespoon finely grated lemon rind
- 50 gram chocolate-coated honeycomb bar, chopped finely
Method
Pastilla with sweet yogurt cream
- 1Preheat oven to 200°C. Grease and line two oven trays.
- 2Combine butter, honey and maple syrup in small saucepan, stir over low heat until smooth.
- 3To make pastilla, brush 1 sheet of pastry with butter mixture, sprinkle with some of the nuts, top with another pastry sheet. Repeat layering with remaining pastry, butter mixture and nuts. Cut layered sheets into 24 squares, place on oven trays.
- 4Bake pastilla about 10 minutes or until crisp, transfer to wire rack to cool.
- 5Meanwhile, make sweet yogurt cream. Beat cheese and sugar in small bowl with electric mixer until smooth, fold in yogurt, rind and honeycomb bar.
- 6Serve pastilla with yogurt cream.
Notes
Sweet pastilla is traditionally served with sweetened warmed milk to reduce the crunchiness of the layered pastille. We like to use the pastilla to dip into the sweet yogurt cream.
