Honey, Dates, and Almond B’stilla Bites
Delicately crisp and sweet, these bites are a delightful twist on the classic Moroccan pastry. Traditionally a savory-sweet pie, this version transforms the flavors into elegant, hand-held pockets filled with chopped dates, toasted almonds, warm spices, and fragrant orange blossom water. Wrapped in buttery layers of phyllo and baked until golden, each bite is finished with a dusting of powdered sugar and a drizzle of honey.
- Yield
- 20 bites
Directions
-
Make the Filling: In a mixing bowl, combine: Chopped almonds, dates, honey, orange blossom water, cinnamon, and salt. Mix until a sticky, moldable mixture forms. Set aside.
-
Prepare the Phyllo: Preheat oven to 375°F. Line a baking sheet with parchment paper. Lay out one sheet of phyllo dough on a clean surface. Keep remaining sheets covered with a lightly damp towel to prevent drying. Use a knife to cut the phyllo lengthwise in half. Lightly brush each half with melted butter. Envelope fold each sheet lengthwise into thirds to form a long strip.
-
Assemble the Bites: Place 1 tablespoon of the filling at one end of the phyllo strip. Fold the corner over to form a triangle (like folding a flag). Continue folding in triangles until you reach the end of the strip. Brush the outside with more butter/oil and place on the prepared baking sheet. Repeat with remaining filling and phyllo.
-
Bake: Bake for 15–18 minutes, or until golden brown and crisp.
-
Serve: Let cool slightly. Dust with powdered sugar and a sprinkle of cinnamon. Drizzle lightly with honey, if desired. Serve warm or at room temperature.
From Shawnie's class “Modern Moroccan Meal: A Fresh Take on Timeless Flavors”
