Name: Jawhara - a Moroccan dessert
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Ingredients: 8 sheets filo pastry (or warqa); 100 g almonds (plain); 500 ml milk (full-fat); 1 tbsp cornflour; 1 egg (the yolk); 2 tbsp granulated sugar; 1 sachet vanilla sugar (or 1 tsp vanilla extract); 2 tbsp orange blossom water; 3 tbsp sunflower oil (for frying); 2 oranges (or dates for garnish); 2 tbsp icing sugar (optional, for finishing); 3 sprigs mint (for garnishing)

Jawhara literally means 'jewel' in Arabic, and that is a fitting name for this special Moroccan dessert. It consists of crisp baked phyllo dough sheets, creamy orange blossom custard, crunchy roasted almonds, and a touch of fruit or dates as a sweet finishing touch. Jawhara is often served at festive occasions such as weddings or family celebrations, but it is actually surprisingly simple to.

Instructions

Preparation

Remove the leaves from 3 sprigs mint. Slice 2 oranges into thin wedges. You can also use dates, which you cut into thin strips. The sweet fruit forms a nice contrast with the crispy layers and creamy filling. Place a small sieve over a bowl and scoop in the 2 tbsp icing sugar. Set aside to use later for garnishing.
Start now with making the custard. Pour 500 ml milk into a saucepan and add 1 tbsp cornflour, 2 tbsp granulated sugar, 1 sachet vanilla sugar, and the yolk of 1 egg. Stir this with a whisk until the cornstarch is completely dissolved. Place the pan on low heat and keep stirring continuously until the mixture thickens into a soft pudding. Remove the pan from the heat immediately once the desired thickness is reached and stir in 2 tbsp orange blossom water. Do not heat this, as it can turn bitter. Pour the custard into a bowl, cover with foil, and let it cool in the refrigerator.
Meanwhile, you can prepare the almonds. Heat a frying pan and add 100 g almonds and roast them while stirring until golden brown. Be careful, as nuts burn quickly. Let the almonds drain on a piece of kitchen paper and allow them to cool completely before coarsely chopping them in a food processor or with a sharp knife. Set these aside as well.
Next, cut 8 sheets filo pastry into the desired shape. Traditionally, round shapes are used, but you can just as well make squares or rectangles. Make sure the sheets are not too large, so you can build the dessert in layers nicely.

Cooking

Heat 3 tbsp sunflower oil in a frying pan, this time over medium-low heat. Place three phyllo dough circles in the pan at a time and gently press them together with a slotted spatula while baking. The goal is for them to become crispy while maintaining their shape. Fry them slowly until golden brown and then let them drain on kitchen paper. Optionally place them on their side so the oil drains well. Repeat this process until you have enough sheets for multiple layers per serving. Let everything cool completely before assembling.

To serve

Take a small plate or bowl and place a first layer of baked phyllo dough. Spoon a spoonful of custard over it and sprinkle some of the chopped almonds on top. Then place a few strips of date and/or a few orange segments on top. Repeat this two more times so that you get a little tower of three layers. Finish with a crispy sheet of phyllo dough, optionally dust with some icing sugar, and garnish with mint leaves for presentation. Serve the Jawhara immediately, as the sheets taste best when crispy.