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This recipe is simply superb. It is so very good. The filling was spectacular, as was the filo pastry crust, and it was very much like those that I tasted in Morocco. I think that it was also simpler to prepare than it seemed at first. My once criticism of the recipe is that there are two different mixtures labeled "topping" and it was not clear at first which of the two you were supposed to add when. (FYI, I skipped the 'optional' topping and it was fine.) I also substituted cashew nuts for some of the almonds simply because of what I had on hand - results were divine.

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cm2530 March 29, 2014
Chicken Bastilla (Pie)