Pastilla Leaves from Moroccan Cusine

From chomicha cuisine

Pastilla leaves

A glass and a quarter of flour

A glass of water

2 pinches of salt

Make the slurry free of lumps.

Put in blender,a make  a slurry. 

Cook with a pastry brush  a Teflon pan  over boiling water until the pancake begins to lift from the edges. This will keep them supple and easy to peel.

Before layering , Coat these with a brush with a brushing. These Mini pastillas with fish and seafood by wrapping the later around the food.

6 

of oil.

Pastilla (Moroccan Arabic: بسطيلة‎, romanized: basṭīla) is a traditional Moroccan dish in the form of a sweet, savory meat pie or spicy seafood pie with werqa (ورقة), leaves of dough similar to phyllo. It is said to be of Andalusi origin and is historically documented to be consumed in Morocco, and more recently introduced to Algeria, and Tunisia.^[1][2] It has more recently been spread by Moroccan emigrants to France, Israel, and North America. Pastilla is said to be "uniquely Moroccan, intricate and grand, fabulously rich and fantastical