Ingredients
2 tbsp fine cornmeal
570ml /1 pint milk
2 tbsp sugar
1 tbsp orange blossom water
1 x 5cm /2in cinnamon stick
pinch vanilla sugar
3 pastilla leaves (substitute with sheets of filo pastry if none is available)
vegetable oil, for deep frying
120g /4oz toasted sliced almonds
(2-3 fresh mint leaves)

Preparation method
Combine the cornmeal, milk, sugar, orange blossom water, cinnamon and vanilla sugar in a pan. Bring to the boil and mix gently with a wooden spoon until the mixture has a creamy consistency. Leave the mixture to cool, transfer to a bowl, cover and chill in the fridge.

Cut the pastilla leaves into three discs (about 20cm/8in in diameter). Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous – do not leave unattended.) Place each pastilla disc into the boil and fry until browned. Remove each disc using a slotted spoon and transfer to a plate lined with kitchen paper to cool.

Remove the bowl of cornmeal mixture from the fridge. Place a pastilla leaf on a flat plate, cover with a layer of the cornmeal mixture and sprinkle with sliced almonds. Top with another pastilla leaf and add some more of the cornmeal mixture and almonds. Finally top with the last pastilla leaf and sprinkle the almonds on top.

Decorate with (fresh mint leaves,) powdered sugar and serve at once.