Equipment
Baking Trays and Moulds for Moroccan Pastries
Moroccan baking doesn't require exotic equipment, but the right trays and moulds make life easier and results more consistent. A flat baking sheet, a round tin and a few simple shaping tools cover almost everything from pastilla to ghriba to cornes de gazelle.
At a glance
- Heavy flat baking sheet: the workhorse for briouat, fekkas, chebakia and more
- Round springform pan (25–30 cm) for pastilla — easy assembly and clean unmoulding
- Cornes de gazelle are shaped by hand — no special mould needed
- Line trays with parchment for easy release; use two sheets for rotating
Guide
A large, flat, heavy baking sheet is the workhorse. Briouat, filo-based pastries, fekkas (Moroccan biscotti) and chebakia all bake on a flat sheet. Heavy gauge is important — thin sheets warp in the oven and cause uneven browning. Line with baking parchment for easy release and quick cleanup. Two sheets are better than one, so you can rotate them in the oven.
For pastilla, a round tin or springform pan (25–30 cm) gives the traditional circular shape and makes unmoulding easy. The classic Moroccan pastilla is assembled in a round dish, and a springform lets you release the sides cleanly after baking. A pizza stone under the tin gives a crisper bottom. Some cooks assemble directly on a baking sheet and fold the filo edges inward — less tidy but perfectly functional.
For shaped pastries like cornes de gazelle (crescent-shaped almond pastries), no special mould is needed — they are shaped by hand. What helps is a clean, lightly floured work surface and a sharp knife or pastry wheel for cutting the dough. Some specialist Moroccan bakers use a crescent-shaped mould to get uniform curves, but hand-shaping is the norm. Madeleine moulds, mini-muffin tins and small tartlet tins are useful for individual pastries like kaab el ghzal cups and miniature pastries for a Moroccan tea table.
Practical tips
- 1
Invest in two heavy-gauge flat baking sheets — they resist warping and brown evenly.
- 2
Use a 25–30 cm springform pan for pastilla; it makes unmoulding clean and easy.
- 3
Line trays with baking parchment for filo pastries — it prevents sticking and saves cleanup.
- 4
Shape cornes de gazelle by hand on a lightly floured surface — no mould required.
- 5
A pizza stone under the pastilla tin gives a crisper, golden bottom crust.
Frequently asked questions
Do I need special moulds for Moroccan pastries?
Not usually. Most Moroccan pastries are shaped by hand, baked on flat sheets, or assembled in standard round tins. A heavy baking sheet and a springform pan cover almost everything.
What tin should I use for pastilla?
A 25–30 cm round springform pan is ideal — it gives the traditional circular shape and releases the sides cleanly. A standard round cake tin works too, though unmoulding is trickier.
How do I stop pastries sticking to the tray?
Line with baking parchment. For filo-based pastries like briouat, brush the parchment lightly with oil. Heavy-gauge trays also help by providing even heat and reducing burnt spots.
Try the recipes
Put the tip into practice with these free step-by-step recipes: