Classic Moroccan Almond Milk Custard Pastry

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A beloved Moroccan dessert featuring layers of paper-thin warqa pastry wrapped around a silky, fragrant custard made with milk and ground almonds. Sweetened with sugar and scented with orange blossom water, this delicate pie is traditionally served during Ramadan and special celebrations, finished with a dusting of cinnamon and powdered sugar.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 27 gSugar
• 10 gProtein
• 125 mgSodium
• 230 mgPotassium
• 185 mgCalcium
• 1.2 mgIron
• 1 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the custard filling

• 4 cups whole milk
• 1 cup finely ground blanched almonds
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 4 large egg yolks
• 2 tablespoons orange blossom water
• 1 teaspoon vanilla extract
• Pinch of fine salt

For assembling the pastry

• 12 sheets warqa or phyllo dough
• 1/2 cup unsalted butter, melted
• 1/4 cup powdered sugar, for dusting
• 1 teaspoon ground cinnamon, for dusting
• 2 tablespoons sliced toasted almonds, for garnish

Directions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round pie dish. In a medium saucepan, whisk together the milk, ground almonds, sugar, cornstarch, egg yolks, and salt until completely smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, for 8 to 10 minutes until the mixture thickens into a creamy, pudding-like custard that coats the back of a spoon. Do not let it boil.
3. Remove the custard from the heat and stir in the orange blossom water and vanilla extract. Transfer to a bowl, press a piece of plastic wrap directly on the surface, and let cool for 10 minutes.
4. Brush the pie dish with melted butter. Layer 6 sheets of warqa or phyllo in the dish, brushing each sheet generously with butter and letting the edges drape over the sides of the dish.
5. Spoon the cooled almond custard evenly over the pastry base and smooth the top with a spatula. Fold the overhanging pastry edges inward over the custard to partially enclose it.
6. Top with the remaining 6 sheets of warqa or phyllo, again brushing each sheet with butter and tucking the edges down around the sides of the dish to seal the pie. Trim any excess pastry and brush the top generously with butter.
7. Score the top lightly into 8 wedges with a sharp knife, cutting just through the top layers. Bake for 25 to 30 minutes until the pastry is deep golden brown and crisp.
8. Let the pastry rest for at least 15 minutes before serving warm or at room temperature. Just before serving, dust with powdered sugar and cinnamon, scatter the toasted almond slices over the top, and cut along the scored lines to serve.

Cook’s Notes

• Traditional warqa sheets give the most authentic texture, but thin phyllo dough (about 12 sheets brushed well with butter) is a fine substitute.
• Keep unused phyllo covered with a damp towel while you work to prevent the sheets from drying out and cracking.
• Orange blossom water is essential for the signature Moroccan floral aroma; add it off the heat to preserve its delicate perfume.
• The pastry is best enjoyed the day it is baked, when the top is shatteringly crisp and the custard is still creamy beneath.
• Serve with a small glass of Moroccan mint tea for a traditional finish.

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