Moroccan Jawhara Milk Pastilla is one of Morocco’s most elegant and nostalgic desserts a delicate balance of crisp pastry, silky milk custard, toasted almonds, and fragrant cinnamon. Often described as a “milk pastilla,” Jawhara is traditionally prepared for special family gatherings, Ramadan evenings, and celebrations where time-honored technique matters as much as flavor. This Moroccan Jawhara Milk Pastilla recipe walks you through every step, preserving authenticity while making the process approachable for the modern home cook.
Table of Contents
What Is Moroccan Jawhara?
Jawhara, meaning “jewel” in Arabic, is a sweet Moroccan milk pastilla made with paper-thin warqa pastry (or phyllo), layered with a thick milk custard known as creme beldi. Unlike savory chicken pastilla, Moroccan Jawhara Milk Pastilla is purely dessert light yet indulgent, crisp yet creamy.
Ingredients You’ll Need
- Warqa pastry or phyllo dough
- Whole milk
- Cornstarch
- Sugar
- Orange blossom water
- Blanched almonds
- Unsalted butter
- Powdered sugar
- Ground cinnamon
Authentic Moroccan Jawhara Milk Pastilla Recipe
Recipe Card
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 8
- Calories: ~320 per serving
Ingredients (Precise Measurements)
- 1 liter (4 cups) whole milk
- 80 g (⅔ cup) sugar
- 60 g (½ cup) cornstarch
- 2 tbsp orange blossom water
- 250 g warqa or phyllo pastry
- 120 g (½ cup) unsalted butter, melted
- 150 g (1 cup) blanched almonds, lightly toasted and crushed
- Powdered sugar, for dusting
- Ground cinnamon, for garnish
Step-by-Step Instructions
- In a saucepan, whisk milk, sugar, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until thick and glossy.
- Remove from heat and stir in orange blossom water. Cover and cool slightly.
- Brush a nonstick pan with melted butter.
- Layer warqa sheets, brushing each lightly with butter, allowing edges to overhang.
- Spread a thin layer of milk custard, sprinkle almonds, then repeat layers.
- Finish with pastry on top, folding edges inward.
- Cook on low heat until golden on both sides, flipping carefully.
- Slide onto a platter and dust generously with powdered sugar and cinnamon.
Substitutions & Dietary Swaps
- Phyllo Dough: Acceptable substitute if warqa is unavailable.
- Dairy-Free: Use almond milk and vegan butter (texture will be lighter).
- Nut-Free: Omit almonds or replace with toasted sesame seeds.
Chef’s Pro Tips
- Keep pastry covered with a damp towel to prevent drying.
- Cook slowly Jawhara burns easily if rushed.
- Use minimal butter; Jawhara should be crisp, not greasy.
Make Ahead, Storage & Reheating
Moroccan Jawhara Milk Pastilla is best enjoyed fresh. If needed, refrigerate for up to 24 hours. Reheat gently in a dry pan to restore crispness avoid the microwave.
Troubleshooting & Common Mistakes
- Soggy layers: Custard too hot when layered.
- Tearing pastry: Over-brushing with butter.
- Bland flavor: Don’t skip orange blossom water.
Flavor Pairings & Serving Suggestions
Serve Moroccan Jawhara Milk Pastilla with mint tea.
Moroccan Jawhara (Milk Pastilla)
Ingredients
Equipment
Method
- Make the custard: In a saucepan, whisk the milk, sugar, and cornstarch until completely smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens into a glossy custard (it should coat a spoon).
- Remove from heat and stir in the orange blossom water. Press plastic wrap directly onto the surface and let cool until warm (not hot).
- Prepare the pastry: Lightly brush your large nonstick skillet/pan with melted butter. Lay down a sheet of warqa (or phyllo), letting the edges overhang the pan. Brush lightly with butter. Repeat with 3–4 sheets.
- Spread a thin layer of custard over the pastry, then sprinkle a layer of crushed toasted almonds. Add another 2–3 butter-brushed sheets and repeat the custard + almonds layering until you’ve used most of the custard (aim for 2–3 custard layers).
- Finish and seal: Top with 2–3 final butter-brushed sheets. Fold the overhanging edges inward to form a neat round. Brush the top lightly with butter.
- Cook on low to medium-low heat until the bottom is deeply golden and crisp. Flip carefully using a large plate (or wide spatula), then cook the second side until golden.
- Serve: Slide onto a platter. Dust generously with powdered sugar and finish with cinnamon (classic Moroccan crisscross or stripes).
Notes
Frequently Asked Questions
Is Jawhara the same as pastilla?
Jawhara is a sweet milk-based variation of traditional pastilla.
Can I bake Jawhara instead of stovetop?
Traditionally no! stovetop yields the correct delicate texture.
What does Jawhara mean? It means “jewel,” reflecting its layered beauty.
Can I freeze Jawhara?
Not recommended; texture suffers. Is Moroccan Jawhara very sweet?
It’s delicately sweet, balanced with floral notes.
Conclusion
Moroccan Jawhara Milk Pastilla is more than a dessert it’s a culinary heirloom that showcases Morocco’s mastery of texture and aroma. Whether served during Ramadan or a special dinner, this milk pastilla never fails to impress. Try it once, and it will become a treasured recipe in your kitchen.
For more on traditional Moroccan ingredients, visit the U.S. Government cultural food resources.