Set the oven to 180 °F/82 °C.

Peel the parchment paper away slowly once the pastila has totally cooled. Use a spatula to carefully scrape the pastry off the paper if it sticks to it.

Cut each layer in half if using quarter-sheet pans to create a total of 4 rectangles.

Pastilla is spread out on a baking sheet that has been lined with parchment paper.

Use an offset spatula to evenly spread out a few teaspoons of the saved batter. Put another pastilla layer on. For the remaining layers, repeat.

Any leftover batter should be brushed onto the layered pastilla's top and sides.

Bake for one and a half hours at 180 °F/82 °C.

Complete cooling.

Slice the pastila into 1" wide slices using a moistened knife and a sawing motion.

Slices of pastila should be gently rolled in powdered sugar. With a cup of tea, serve.

Keep for a few days in an airtight jar.