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Chicken, almond and cinnamon rolls

Chicken, almond and cinnamon rolls

Chicken, almond and cinnamon rolls

They are Moroccan-style rolls, directly inspired by pastilla, that complicated and laborious dish made up of many layers of brick dough and generally served at weddings. Here in a more hasty version, with leftovers from chicken or, if desired, from pigeon. As for brick pasta, it is found in well-stocked foodstuffs, but it can also be replaced with phyllo or puff pastry.

  • Difficulty: Average 
  • Time: 25 min of preparation 
  • Type of Cooking: Fried
  • Doses for: 4 people


  • 10 sheets of brick pasta
  • 200 g of cooked chicken meat
  • 50 g of peeled almonds
  • 1 white onion
  • 1 egg
  • 1 teaspoon of cinnamon
  • olive oil
  • frying oil
  • salt & pepper.


  1. Pour 4 tablespoons of olive oil into a pan, add the almonds and brown them over medium heat.
  2. Turn off and let cool. Peel the onion and chop it, make it soak with 2 tablespoons of olive oil until it is soft.
  3. Then add the chopped chicken with the knife, cinnamon, salt and pepper, and cook over low heat for 5 minutes.
  4. Add the egg to the mixture and cook, stirring for a few more minutes, until it has thickened and mixed.
  5. Turn off, roughly chop the almonds, add them to the mixture.
  6. Finally, cut the brick sheets in half, brush them with a little olive oil, arrange a spoonful of stuffing on the shorter edge and roll up in the shape of a cigar.
  7. Fry the rolls in hot oil for a few minutes, until they are golden brown.
  8. Drain on kitchen paper and serve immediately.

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