Author Topic: Morocco - Sweet Bastela - Ktefa  (Read 879 times)

Olga Drozd

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Morocco - Sweet Bastela - Ktefa
« on: May 25, 2011, 08:10:03 PM »
MOROCCAN - SWEET BASTELA - KTEFA/KTIFA:

Here is one of the most delectable and attractive company desserts.

Egg Custard, recipe below
1/2 cup coarsely chopped blanched almonds (2 oz.)
2 teaspoons ground cinnamon
Pinch of ground cardamom
1 Tablespoon sugar
30 filo pastry sheets

EGG CUSTARD:

3 egg yolks
1/4 cup sugar
1 cup milk
1 Tablespoons sugar
Pinch of salt
1 teaspoon orange blossom water or vanilla extract

Oil for frying
Powdered/Icing/Confectioners' Sugar for sprinkling
1 (8 oz.) jar raspberry preserves


Prepare Egg Custard.  Refrigerate until ready to use.


Combine almonds, cinnamon, cardamom and sugar in small bowl.  Set aside.  Cut filo into circles using a 7 or 8 inch pan lid as guide.  Stack circles and cover with plastic wrap to prevent drying out.

Pour oil 1/2 inch deep into a 10-inch skillet.  Heat to 350º F. (175ºC) on a deep fry thermometer.  At this temperature, a 1-inch cube of bread will turn golden brown in 65 seconds.

Layer 2 filo circles.
 Carefully place in hot oil.  When filo puffs, quickly turn with tongs.  When filo is pale golden, remove from skillet.  Drain on paper towels.  Filo will continue to brown as it cools.  Continue to fry filo circles in pairs, until all sheets are used.  There will be 15 pairs.  Set aside until ready to serve.

TO ASSEMBLE PASTRY, place 1 pair of filo circles on a platter.  Sprinkle with some of the almond mixture.  Top with another pair.  Sprinkle with more almond mixture.  Top with a third pair.  Spread with some of the Egg Custard. Continue to stack remaining pairs, sprinkling 2 layers with almond mixture and spreading custard on the third, until all ingredients are used, ending with filo.  Sprinkle pastry with powdered sugar.  Stir preserves.  Spoon evenly around pasty.  Cut into wedges to serve.  Makes 8 servings.

EGG CUSTARD:
In the top of a double boiler, blend egg yolks with sugar.  Stir in milk and salt.  Stir constantly over boiling water until custard coats a metal spoon, about 20 minutes.  Remove from heat immediately.  Stir in orange-blossom water or vanilla.  Place pan in a bowl of ice water until cool. Makes about 1 cup.

VARIATION:  
Short-Cut Sweet Bastela:  Omit Egg Custard.  Prepare 1 (3-ounce) package instant vanilla pudding mix as directed on package.  Fold in 1/2 cup whipped cream and 1/2 teaspoon vanilla. Substitute pudding mixture for the Egg Custard.