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Apple & Fig Bastilla
Dar Fez restaurant in Marrakech was where I had pigeon Bastilla, the flavours were wonderful, it is a labour of love and Dar Fez is renowned in Marrakech for this dish.
I have given my own version using apples and figs, it’s a dish that can be made all year round and if you're lucky enough to have figs in season use fresh figs.
Ingredients:
- 6 Granny Smith apples, peeled & thinly sliced
- 12 dried figs, soaked in water, thinly sliced
- 20 sheets of filo pastry
- Ground cinnamon to garnish
- Icing sugar to garnish
- 60g castor sugar
- 30g butter
Preheat oven to 180ºC.
Method:
- Place apples, castor sugar and butter in saucepan, cook for 4mins and drain
- Place 2 sheets of filo in a shallow bowl, leaving a little bit of filo hanging over the edge of the bowl to wrap over the top.
- Start placing a small amount of apple and fig evenly over filo.
- Then place 2 more sheets of filo over apple only.
- Repeat this process 5 more times.
- When finished fold over the excess filo and turn out the bastilla onto a tray with greaseproof paper, egg wash evenly and bake for 15 minutes or until golden brown.
- When done dust with icing sugar, ground cinnamon and crushed praline (see below).
Praline
Ingredients:
- 150g caster sugar
- 75ml water
- 100g hazelnuts
Method:
- Roast the hazelnuts in the oven for about 10 minutes, then remove and allow to cool. Rub them together in a tea towel to remove the skins
- Heat the sugar and water together until it starts to caramelise, the pour over the nuts and leave to cool on a baking sheet.
- Smash the nut mix to break it up a little then place in a blender until it is a fine crumb. Place in an airtight container until ready to use.
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