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Savory seafood pastilla and sweet apple‑cinnamon pastilla
Two versions of the traditional Moroccan pastilla: a savory version with seafood, white fish, vermicelli and spicy sauce, and a sweet version with apples, pears, walnuts and cinnamon. Both are wrapped in crispy spring‑roll sheets, brushed with butter or egg and baked at 180 °C.
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Critical Success Points
- • Properly rehydrate the vermicelli and dried black mushrooms to prevent them staying hard.
- • Seal the edges of the pastillas perfectly so they do not split during baking.
- • Do not overcook the sweet filling to preserve the fruit texture.
- • Monitor the browning in the oven to prevent the pastillas from burning.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Cook fish to an internal temperature of at least 63 °C to eliminate bacteria.
- • Use kitchen gloves or a thick towel when removing the sheet from the oven.
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