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6 Serves
95 Mins
Preheat your oven to 190°C and prepare your workspace by laying out the Warka or Phyllo dough sheets.
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BangladeshiVitamin E
7 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
133 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
333 mg / 4,700 mgSodium
311 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
4 g / 28 gSugar
17 g / 50 gSaturated Fat
16 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a mixing bowl, combine the sweetened milk, ground almonds, and a touch of cinnamon to create the filling.
Brush each sheet of dough with melted butter using a pastry brush and layer them into a round baking pan, overlapping slightly to form the base.
Spread the prepared filling evenly over the dough base and fold the edges of the pastry over the top to seal the Pastilla.
Bake in the oven for 40 to 50 minutes until the pastry is golden brown and crisp, then remove and dust with powdered sugar and extra cinnamon before serving.
9
g102
g12
g
French
Italian