Moroccan Pastries

This takes some time to prepare and can be made up to 2 months in advance.  The most difficult part, for me, is handling the phyllo dough.  Even when the dough is kept damp, it is delicate and breaks easily.  Be careful not to get the dough too damp.  Overall, it is an easy recipe, just time consuming.  The results make it well worth the time invested.  These little gems are exquisite.

If baking, preheat the oven to 375 degrees.

2 pounds of boneless, skinless Chicken Breast
1 pound of boneless Pork Loin
1 Onion, finely chopped
1 Tablespoon of Garlic, finely chopped
2 cups of Sepay Groves Olive Oil, more or less
salt and pepper
2 Cinnamon Stick
1 Bay leaf
1/2 teaspoon of Turmeric
Cayenne Pepper
1/8 teaspoon of Paprika
1 Tablespoon of Parsley Flakes
2 cups of Water
2 Chicken Bouillon Cubes
1 teaspoon of Ground Cinnamon
1 teaspoon of Ground Cumin
1 teaspoon of Garlic Powder
1 teaspoon of Parsley Flake
1 teaspoon of Orange Rind

For the topping
Ground Cinnamon

In a stock pot, heat 1 Tablespoon of olive oil over medium heat.  Add onion.  Cook until the onion turns clear.  Add chicken and pork.  Cook until all sides are seared. Add garlic, cinnamon sticks, bay leaf, turmeric, a pinch of Cayenne Pepper, paprika, 1 Tablespoon of Parsley Flakes, water, and bouillon.  Cook together until there is about 2 Tablespoons of liquid left.  Remove cinnamon sticks and bay leaf and refrigerate meat.  Once the meat is cold, shred it and add the rest of of the seasonings. This should make about 3 to 4 cups of meat filling.

To Assemble
When the phyllo dough is opened, place it between two kitchen towels.  Dampen the top one to keep the dough from drying out.  Pour a small amount olive oil into a bowl and just add to the bowl as needed.  I used about 1 1/2 cups to do this part, but use as much as is needed.
Lay 2 pieces of phyllo dough on a pastry sheet. Fold back the top piece of dough.  Using a pastry brush, lightly brush the bottom piece with olive oil and lay the top piece back over the bottom piece of dough.  Cut the dough, lenghtwise, into 4 equal pieces.  Starting at the bottom of the first piece, place about 2 teaspoons of meat filling in the bottom corner of the dough and fold the dough over the meat to form a triangle. Continue to fold, like a flag, until reaching the end of the dough piece.  Brush the end of the dough with olive oil and fold over to seal.  Place on a foil covered cookie sheet. This recipe requires two cookie sheets. Repeat until all of the dough has been used.  This makes 80 triangles. 
If baking, brush the tops of place in oven preheated to 375 degrees for 15 to 20 minutes or until golden brown.  While hot, sprinkle with cinnamon.

If freezing, wrap unbaked pastries on the cookie sheets with  foil and freeze.  Once the pastries are frozen, remove from sheets and place in an air tight container and return to freezer until ready to use. Let thaw before baking. These will keep for 2 months in the freezer. Once thawed, bake at 375 degrees for 15 to 20 minutes or until golden brown.  While hot sprinkle with cinnamon. Serve warm or at room temperature.

Happy Spring!

Deloris
Printable Recipe: https://sites.google.com/site/basilandrosemarys/moroccan-pastries