Individual B'stillas (moroccan Chicken And Almond Pies) Pt 2 Recipe

half sheet of phyllo with short side facing you and brush with melted
butter. On this, layer and brush 3 more half sheets of phyllo in the same
manner.

Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to
cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put
1/3 cup chicken mixture over almond sugar and spread out slightly. Top
chicken mixture with 1 more tablespoon almond sugar and roll up filling in
phyllo, folding in sides after first roll. Transfer b’stilla immediately.

Form 8 more b’stillas in the same manner with remaining phyllo, butter,
almond sugar, and chicken mixture, chilling each b’stilla as it is made.
B’stillas may be prepared up to this point 4 hours ahead and kept chilled,
covered lightly with plastic wrap once cold.

Bake chilled b’stillas in oven until tops and ends are puffed and browned,
15 to 20 minutes. Cool b’stillas slightly on a rack. Sprinkle b’stillas
with confectioners’ sugar and cinnamon and serve warm.

To make the ras el hanout:

In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel
seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon
stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In
a small bowl stir together ground spice mixture, mace, ginger, and nutmeg
until combine well. Ras el hanout may be stored in a tightly closed jar in
a cool dark place up to 6 months. Makes about 1/4 cup.

Makes 9 b’stillas, to serve 6 with second helpings.