🥧 Moroccan Pastilla Cups
Crisp pastry cups filled with spiced chicken, almonds, and a touch of sweetness.
Ingredients
- 2 pieces chicken breast
- 1 piece onion
- 2 cloves garlic
- 1 tsp ginger
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 250 ml chicken broth
- 100 grams almonds
- 50 grams powdered sugar
- 50 grams butter
- 8 sheets phyllo pastry sheets
- 1 piece egg
- 2 tbsp honey
Instructions
- In a large pot, boil the chicken breasts in water until fully cooked, about 20 minutes. Remove the chicken, let it cool, then shred it into small pieces. Reserve the broth.
- In a pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes. Add the ground spices (cinnamon, turmeric, and cumin), and cook for 1 minute, until fragrant.
- Add the shredded chicken to the pan and mix well. Add the reserved chicken broth and cook until the liquid is mostly absorbed, about 10 minutes. Stir in the chopped almonds and remove from heat. Let the mixture cool.
- Preheat your oven to 180°C (350°F). Grease a muffin tin with butter. Lay out the phyllo pastry sheets on a clean surface. Brush each sheet with melted butter and stack them on top of each other. Cut the stack into quarters.
- Place one quarter of the phyllo pastry into each cup of the muffin tin, pressing it down to fit snugly. Repeat with the remaining phyllo pastry, layering and buttering each piece. Bake for 10-12 minutes, or until the pastry is golden and crispy. Remove from the oven and let cool.
- Fill each pastry cup with the chicken and almond mixture. Dust the top of each cup with powdered sugar. Drizzle with honey.
- Tip: To prevent the phyllo pastry from drying out, keep it covered with a damp cloth while you work.