Bastilla Or Bisteeya Dough Recipe
Ingredients
| Filo dough | 12 Ounce | |
| Butter | 1/2 pound, melted |
Directions
Lay out the filo dough and cover with a towel to prevent drying out.
Brush some of the melted butter on the bottom and sides of an eleven-inch oven tray.
Use six sheets, layer the filo dough in the pan, brushing every second layer with the melted butter and letting the dough hang over the edges of the pan.
Brush with butter.
Spread the chicken over the dough, sprinkling with some salt and black pepper.
Spread the egg and broth mixture on top of the chicken.
Sprinkle the almonds and sugar mixture on top.
Fold in the over-hanging dough.
Brush with butter.
Add the remaining filo dough, folding the edges under to fit the pan.
Brush the top with butter.
With a sharp knife cut the pastry into individual serving squares.
Bake at 350 degrees about thirty minutes, or until golden and crispy.
Sprinkle with more sugar and cinnamon and serve.
Brush some of the melted butter on the bottom and sides of an eleven-inch oven tray.
Use six sheets, layer the filo dough in the pan, brushing every second layer with the melted butter and letting the dough hang over the edges of the pan.
Brush with butter.
Spread the chicken over the dough, sprinkling with some salt and black pepper.
Spread the egg and broth mixture on top of the chicken.
Sprinkle the almonds and sugar mixture on top.
Fold in the over-hanging dough.
Brush with butter.
Add the remaining filo dough, folding the edges under to fit the pan.
Brush the top with butter.
With a sharp knife cut the pastry into individual serving squares.
Bake at 350 degrees about thirty minutes, or until golden and crispy.
Sprinkle with more sugar and cinnamon and serve.
Chef
