Marrakech Silk Pie: A Moroccan-Inspired Dessert You’ll Crave
A luxurious Moroccan dessert with a golden, crispy filo pastry crust, a silky saffron-infused almond filling, and a drizzle of honey, topped with pistachios and slivered almonds.
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
Let the pie cool completely before slicing to allow the filling to set
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
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