Jawhara is a gourmet Moroccan dessert, usually served in restaurants in individual portions, or at home with a large familial one. It’s made with three components : pastilla sheets, milk cream, and crumbled almonds. A real little treat that makes you feel Moroccan af, and remind you about the big family gatherings you had as a kid. But since I don’t really like almond or almond pastries (shame on my moroccan self), I wanted to revisit the dessert in my own way : Jawhara aux fruits rouges, because red fruits are life.
The process is a real simple, and you can make everything in advance to win some time, and only assemble your dessert when you’re about to serve it. What you’ll need is :
For the pastilla layers
- 1 kg of pastilla sheets
- 150 g melted butter
For the milk cream
- 75 cl of milk
- Sugar to your taste
- Cinnamon stick
For the berry sauce
- Mixed berries (I used raspberries, blueberries and blackberries)
- Sugar or honey to sweeten it
For the decoration
- Layer up a pastilla sheet on a baking tray, and spread melted butter all over it. Sprinkle some sugar on top, and layer up another sheet and repeat the operation. Do that one more time to have three layers of pastilla, and then bake in your oven for about 10 to 12 minutes on 200°C, or until golden brown.
- Repeat the operation until you’ve made three layers, which means I used 9 pastilla sheets total. You can of course bake more layers, the higher your dessert looks the more phenomenal.
- Make your milk cream by heating up almost all the milk on a saucepan (reserve some of the milk to mix with the cornstarch). Add sugar to your taste, I used two tablespoons, and add your cinnamon stick. Let it go to a boil, then add the cornstarch diluted in the milk you reserved. I used two to three teaspoons of cornstarch, the more you add the thicker your cream will get. So it really depends on your own personal preference.
- Stir everything until nicely combined. Once your cream is getting thicker, strain it in a bowl, and film it with plastic wrap.
- For the berry sauce, you’ll need your berries that you’re gonna cover with water in a saucepan, and add some sugar or honey if they’re not sweet enough. Stir occasionally (they melt by themselves so you don’t need to stir constantly), and let your sauce thicken.
- For assembling your dessert choose a big plate, and put your first layer of three pastilla sheets, cover with your milk cream with a spoon (make sure to get all parts), then lastly your berry sauce. Repeat the operation until you’re out of pastilla, and lastly decorate your jawhara with the red fruits.
You can also make individual Jawharas, by cutting circles in your pastilla sheet, and doing the exact same thing as the big ones : layering up three pastillas, alternating with butter and sugar, and repeating the operation for as many layers as you’d wish. I made one for my dad yesterday since he doesn’t eat sugar, and he started eating before I could snap a picture sooo. But I’m making them tonight again hopefully and I’ll include the end results in this post.
Hope you guys liked my take on our classical Jawhara, let me know in the comments what you think about it, and till next time guys <3 !