A modern twist on Morocco’s classic “la Jawhara” — layers of golden phyllo infused with orange blossom syrup, filled with a velvety almond-coconut cream made from your signature almond butter. It’s crisp, aromatic, and melts into a nutty perfume on the palate.
Ingredients (serves 6)
🥮 For the phyllo layers
-
8 sheets phyllo pastry (or traditional warqa, if available)
-
80 g European butter, melted
-
1 tbsp honey (for brushing the last layer)
🌰 For the almond-coconut cream
-
½ cup almond butter blended with coconut oil (your signature product)
-
¾ cup whole milk (or almond milk for a lighter version)
-
1 tbsp cornstarch
-
1 tbsp sugar or honey (adjust to sweetness preference)
-
1 tsp orange blossom water
-
Pinch of salt
(Optional: 1 tbsp finely ground almonds for texture)
🍯 For the syrup
-
¼ cup honey
-
2 tbsp orange blossom water
-
1 tbsp warm water
Few drops lemon juice
1. Prepare the phyllo layers
-
Preheat oven to 180°C (350°F).
-
Cut the sheets into rounds or squares (size depends on your plating — mini towers or one large cake).
-
Brush each sheet with melted butter and stack them in groups of 3–4.
-
Bake until golden and crisp, about 8–10 minutes. Brush the top layer lightly with honey for shine while still warm.
2. Make the almond-coconut cream
-
In a saucepan, whisk milk, cornstarch, and sugar over medium heat until slightly thickened.
-
Add almond butter–coconut blend and whisk gently until smooth and velvety.
-
Stir in orange blossom water and a pinch of salt.
-
Let cool slightly — it should hold shape but stay creamy.
3. Prepare syrup
-
Warm honey with orange blossom water and a drop of lemon juice. Keep warm and fluid.
4. Assemble your Jawhara
-
Start with one crispy phyllo disk.
-
Spoon or pipe a layer of almond-coconut cream.
-
Repeat with two more alternating layers (three layers of pastry, two of cream).
-
Finish with a final crisp phyllo disk, brushed with honey-orange syrup.
5. Garnish artistically
-
Dust with powdered sugar and crushed toasted almonds.
-
Sprinkle a few dried rose petals or coconut flakes.
Drizzle a hint more syrup around the plate for aroma and shine.