Moroccan Orange Blossom Warqa Pastry from Dina’s Kouzina

1. First, preheat your oven to 375 degrees.
2. To make the filling, whisk the egg yolks, sugar and cornstarch together in a saucepan until smooth. Gradually whisk in the milk and heavy cream.
3. Cook this mixture over medium heat, stirring constantly, until it thickens into a custard. Remove the custard from the heat and stir in the orange blossom water. Let it cool.
4. In a separate bowl, stir the ground almonds and cinnamon together.
5. To assemble the pastries, lay out a sheet of warqa pastry and brush with the melted butter.
6. Bake for 20-25 minutes, or until they're golden brown.
7. Stack the pastries on a plate and spread a spoonful of the cooled custard filling on the pastry, then sprinkle it with the almond mixture.
8. Let the pastries cool slightly, then dust them with powdered sugar and cinnamon before serving.

Notes/Additions

• Recipe provided by Dina’s Kouzina
• Warqa pastry is an authentic Moroccan ingredient; look for it at a local Mediterranean market or substitute phyllo dough from your usual grocery store.
• Orange blossom water is also the most authentic option for this recipe, but you can use vanilla extract if it’s difficult to find.