Chicken With Trahana & Béchamel In Puff Pastry

Cream: In a medium saucepan, heat the milk over low to medium heat, without letting it boil. Gradually add the Trahana, whisking continuously and vigorously. Continue cooking over low heat, stirring constantly, until any lumps dissolve and the cream thickens to a consistency similar to béchamel. Add the butter, stir until it melts, and remove the pan from the heat.

Add the Graviera cheese, egg, yogurt, salt, pepper, Ras el Hanout, and mix until the cream is smooth and homogeneous. Add the chicken and almonds, and let it cool, covering with plastic wrap to prevent a skin from forming.

Preheat the oven to 200°C (390°F) on the top and bottom heat setting. Brush a bundt pan with a bit of olive oil and layer 8 sheets of puff pastry, each brushed with oil, in a crisscross pattern. Press them into the center of the pan so they go through the central hole.

Pour in the cream mixture and smooth it out. Fold the edges of the pastry sheets inward to cover the filling. Place the last two oiled sheets of pastry on top and trim the excess with scissors, leaving about 2 cm (1 inch) to hang over the edges. Press the edges down with the back of a spoon to seal them. Bake for 40-50 minutes until golden brown.

Remove from the oven, let it sit for 20 minutes, and then turn it out onto a serving platter.