There’s something magical about a dessert that’s both elegant and easy to make. Marrakech Silk Pie is exactly that—a silky almond tart with a honey-kissed filo crust, infused with saffron and orange blossom. It’s like a Moroccan dessert met a baklava-inspired pastry and decided to become your new favorite treat.
Whether you’re looking for a show-stopping dessert for a dinner party or just need a little something sweet with your afternoon tea, this creamy saffron filling wrapped in crisp, golden filo pastry is the answer. And the best part? It only takes 40 minutes from start to finish!
So, let’s tie on our aprons and bring a little Middle Eastern sweetness into our kitchens.
Table of Contents
Why You’ll Love This Marrakech Silk Pie
✅ No rolling, no fuss – Filo pastry does all the work for you. Just brush, layer, and bake!
✅ Aromatic & elegant – With saffron, orange blossom, and almonds, every bite feels like a celebration.
✅ Baklava vibes, but lighter – All the nutty, honeyed goodness without the extra layers of syrup.
✅ Quick & simple – Just 15 minutes of prep and the oven does the rest.
Ingredients You’ll Need
For the crispy crust:
- 200 g filo pastry
- 80 g melted butter
- 2 tbsp honey
For the silky filling:
- 200 ml milk
- 100 ml heavy cream
- 80 g ground almonds
- 2 tbsp cornstarch
- 80 g sugar
- 1 pinch saffron threads
- 1 tsp orange blossom water
- 1 egg
For the topping:
- 2 tbsp honey (for glazing)
- 30 g chopped pistachios
- 1 tbsp slivered almonds
How to Make Marrakech Silk Pie
Step 1: Prepare the Crust
Preheat your oven to 350°F (180°C). Brush each sheet of filo pastry with melted butter and layer them in a tart pan, letting them overlap to form a delicate, crispy crust. Drizzle honey over the top (because filo loves a little extra sweetness) and bake for 10 minutes until lightly golden.
Step 2: Infuse the Saffron
In a small bowl, warm up the milk and stir in the saffron threads. Let it sit for 5 minutes to deepen the flavor—this tiny step makes all the difference!
Step 3: Make the Filling
In a saucepan, mix the infused milk, heavy cream, ground almonds, cornstarch, sugar, and orange blossom water. Cook over medium-low heat, stirring constantly, until it thickens to a custard-like consistency. Once thick, remove from heat and whisk in the egg for that extra silky texture.
Step 4: Assemble & Bake
Pour the filling over your pre-baked filo crust and bake for 15-18 minutes until it’s set but still has a slight wobble in the center.
Step 5: The Finishing Touch
Brush the warm pie with honey, then sprinkle with chopped pistachios and slivered almonds. Let it cool completely before slicing (if you can resist!).
Betty’s Best Tips for Success
✔️ Don’t skimp on buttering the filo! Dry pastry leads to cracks—keep it golden and crisp.
✔️ Let the filling set before slicing. Patience, my friend. It’s worth it.
✔️ Want extra crunch? Toast the pistachios for a deeper, nutty flavor.
✔️ No orange blossom water? Swap it for vanilla extract or a splash of fresh orange juice.
A Sweet Memory from My Kitchen
The first time I made this, I was convinced I had ruined it. I pulled the tart out of the oven, saw the slight wobble in the center, and panicked. But 30 minutes later, as I took my first bite, I realized I had just met my new favorite dessert. Soft, nutty, floral, and just the right amount of sweet—it was perfection.
If you’re anything like me, you’ll love how this pie makes your kitchen smell like a Middle Eastern pastry shop.
FAQs: Your Questions, Answered!
1. Can I make this ahead of time?
Yes! Marrakech Silk Pie keeps beautifully in the fridge for up to 3 days. Just let it come to room temp before serving.
2. What can I use instead of filo pastry?
Puff pastry works, but filo gives that perfect crispiness. If using puff pastry, bake it separately before adding the filling.
3. Can I make it dairy-free?
Absolutely! Swap milk and heavy cream for almond or coconut milk, and use vegan butter.
This Marrakech Silk Pie is one of those desserts that looks fancy but is secretly effortless. Golden, crispy, nutty, and infused with warm saffron spice—it’s a little slice of Moroccan magic.
This Marrakech Silk Pie is one of those desserts that looks fancy but is secretly effortless. Golden, crispy, nutty, and infused with warm saffron spice—it’s a little slice of Moroccan magic.
It’s the kind of dessert that feels special, whether you’re serving it at a family gathering, treating yourself after a long day, or impressing guests with something a little unexpected. And let’s be honest—who doesn’t love a dish that makes you look like a pro in the kitchen with minimal effort?
So, what do you say? Ready to bake up something irresistibly good? The filo pastry crunch, the silky almond filling, the warm honey glaze—it’s all waiting for you. I’d love to hear how it turns out, so don’t be shy—drop a comment, share a photo, or tell me what little tweaks you made to make it your own. After all, the best recipes aren’t just made in the kitchen—they’re made in the stories we share around the table.
👉 Looking for more elegant desserts? Try my Pistachio Cupcakes—another nutty, delicious treat you’ll love!
Marrakech Silk Pie: A Moroccan-Inspired Dessert You’ll Crave
Ingredients
- For the crispy crust200 g filo pastry80 g melted butter2 tbsp honey
- For the silky filling200 ml milk100 ml heavy cream80 g ground almonds2 tbsp cornstarch80 g sugar1 pinch saffron threads1 tsp orange blossom water1 egg
- For the topping2 tbsp honey for glazing30 g chopped pistachios1 tbsp slivered almonds
Instructions
- Prepare the crustPreheat the oven to 350°F (180°C). Brush each filo sheet with melted butter and layer them in a tart pan, overlapping to form a delicate crust. Drizzle honey on top and bake for 10 minutes until golden and crispy
- Infuse the saffronIn a small bowl, warm the milk and dissolve the saffron threads. Let sit for 5 minutes to enhance the flavor
- Make the fillingIn a saucepan, mix the infused milk, heavy cream, ground almonds, cornstarch, sugar, and orange blossom water. Heat over medium-low, stirring constantly, until thickened. Remove from heat and whisk in the egg
- Assemble the piePour the filling over the baked filo crust and bake for 15-18 minutes until set but still slightly wobbly in the center
- Add the finishing touchBrush the top with warm honey, then sprinkle with chopped pistachios and slivered almonds. Let cool completely before slicing
Notes
For extra crunch, lightly toast the pistachios before sprinkling them on top
If orange blossom water is unavailable, substitute with a splash of fresh orange juice or vanilla extract