This golden turkey and almond pastilla brings together savory turkey, warm spices, softly set eggs, and crisp phyllo. The filling is tucked into a round pan, with buttery sheets folded around it and layered across the top.
The contrast is the pleasure of this dish: tender, seasoned turkey and a soft egg mixture beneath a flaky, deeply golden crust. Parsley adds a fresh note, while roasted sliced almonds bring a little crunch to the filling.
How the filling gets its layered flavor
Yellow onion softens alongside the turkey, while cinnamon, ginger, and turmeric season the meat with warmth and color. Black pepper and kosher salt round out the savory flavor. Browning the turkey in spots before adding broth builds a more developed base for the filling.
Once the turkey is tender enough to shred with two forks, the uncovered skillet liquid is simmered down before the beaten eggs go in. Stirring as they cook helps them set softly instead of forming large, firm pieces. The shredded turkey then goes back into the skillet with the almonds and parsley, so each bite has a mix of tender meat, gentle spice, and nutty crunch.
Handle phyllo gently as you assemble
Phyllo can dry out while you work, making it more likely to crack as you fold it. Keep the sheets covered with a lightly damp towel during assembly. Brush each sheet with melted butter, and rotate the first layer so its edges overhang the round pan from different directions. Those edges fold over the filling to enclose it.
Add the remaining sheets across the top, brushing them with butter and tucking the edges into the pan. Work gently: small tears are less concerning when the sheets overlap, but dry, brittle phyllo is harder to shape neatly. Butter helps separate the layers as they bake, creating a crisp crust around the moist filling.
Look for a crisp, deep-golden crust
The pastilla is ready when the phyllo looks crisp and deep golden. The center should be supported by the folded layers, while the top should feel flaky rather than soft. If some edges brown faster, the layered crust still gives you a clear overall cue: wait for the phyllo to turn crisp and richly golden before taking the pan from the oven.
A brief rest after baking helps the filling settle, making the pastilla easier to cut into wedges. Finish with the ground cinnamon listed for the topping. It echoes the spice in the turkey and adds a fragrant touch to the browned phyllo.
Frequently Asked Questions
Why should the phyllo stay covered during assembly?
Phyllo dries quickly when exposed to air and can crack as you lift or fold it. Keep the unused sheets under a lightly damp towel, uncovering only what you need as you build the layers in the pan.
How can I tell when the egg mixture is softly set?
Stir the beaten eggs into the reduced skillet liquid as they cook. They should look gently set and combined with the liquid, without forming large, firm pieces. The turkey, almonds, and parsley are mixed in afterward.
What makes the pastilla crust crisp?
Brushing the phyllo sheets with melted butter helps the layers bake into a flaky crust. Keep the sheets covered while assembling, and bake until the top is crisp and deep golden before letting the pastilla rest and cutting it.
Golden Turkey and Almond Pastilla with Cinnamon
Course: Main CourseCuisine: AmericanDifficulty: Easy6
servings30
minutes55
minutes430
kcal1
hour35
minutesThis pastilla layers cinnamon-spiced turkey, eggs, and almonds inside buttery phyllo. It bakes in a round pan until the crust is golden and crisp.
Ingredients
- Turkey filling
1 lb boneless turkey breast, cut into 1/2-inch pieces
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/3 cup low-sodium chicken broth
2 large eggs, beaten
1/2 cup roasted sliced almonds
2 tbsp chopped fresh parsley
- Pastry
12 sheets phyllo dough, thawed
7 tbsp unsalted butter, melted
1/4 tsp ground cinnamon, for topping
Directions
- Filling
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the turkey, onion, salt, pepper, 1 tsp cinnamon, ginger, and turmeric. Cook for 8 minutes, stirring occasionally, until the onion softens and the turkey is browned in spots.
- Stir in the chicken broth, cover, and simmer for 12 minutes, until the turkey reaches 165°F. Transfer the turkey to a cutting board and shred it with two forks.
- Simmer the liquid in the skillet uncovered for 3 minutes. Stir in the beaten eggs and cook for 2 minutes, stirring, until softly set. Return the shredded turkey to the skillet and mix in the almonds and parsley.
- Assembly
- Brush a 9-inch round baking pan with 1 tbsp of the melted butter. Layer 6 phyllo sheets in the pan, brushing each with some of the remaining butter and rotating them so their edges overhang the pan. Spoon in the filling and fold the overhanging phyllo over it. Layer the remaining 6 sheets on top, brushing each with butter and tucking the edges into the pan.
- Bake
- Bake for 30 minutes, until the phyllo is crisp and deep golden. Sprinkle the top with the remaining 1/4 tsp cinnamon and let the pastilla rest for 10 minutes before cutting into wedges.
Notes
- Keep the phyllo covered with a lightly damp towel while assembling so the sheets do not dry out and crack.
