If you haven’t tried Osmalieh before, you’re in for a big treat! This wonderful Middle Eastern dessert is made of two layers of crispy kataifi pastry, a creamy ashta filling and a generous drizzle of orange blossom syrup.
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Why You’ll Love This Recipe
- Texture: If you love texture in your desserts, you are going to love this one! The contrast between the creamy filling and the crispy pastry is out of this world! Which brings us to our next point “small batch”.
- Small batch: It’s so hard to stop eating this dessert, trust me! I thought a small portion might be more practical so we can enjoy it without any guilt! Feel free to make a larger batch if you’d like.
- Customizable: You can really adjust this recipe to your liking. You can play around with the proportions of pastry and filling by making thicker kataifi layers for example or using less ashta. You can make it as sweet as you like by adding more or less syrup.
- Fancy but easy: If you haven’t used kataifi dough before it might seem a little intimidating. But it’s actually really easy to use (and fun!).
Ingredients
For the kataifi layers
- Kataifi dough: Also known as knafeh dough, this shredded phyllo (fillo) dough is commonly used in Middle Eastern and Greek desserts. You might be able to find it in the freezer section of your local supermarket depending on where you live. Alternatively, try Middle Eastern or Mediterranean grocery stores. To use the dough, you should ideally thaw it overnight in the fridge. If you forget, you can thaw it at room temperature for 2 hours before starting or as explained on the packaging. It’s best to keep this dough covered so take out only the amount of dough you’ll be working with.
- Melted butter: For crispness, browning and to make it easier to press down the kataifi strands (into a layer).
- Powdered sugar: For browning, a lightly caramelized flavor and for an airier texture (by keeping the strands separate).
For the ashta filling
- Heavy cream/milk: I like to use a larger proportion of heavy cream for a rich ashta filling.
- Sliced bread: To thicken the cream and give it a clotted texture. Cut the crust off the sliced bread before using it.
- Cornstarch: To thicken the ashta filling. You can use more if you want the ashta quite firm.
- Sugar: The ashta itself isn’t really sweet as we will be drizzling syrup over the dessert. You can add a little bit of sugar to the cream for a hint of sweetness.
- Flavoring: I like to use orange blossom water. But if you don’t have any, feel free to omit it or replace it with your preferred flavoring. You could flavor the syrup instead (with a cinnamon stick for example).
Step-by-Step Instructions
Kataifi layers
- Start by pulling the kataifi strands apart with your hands for a nice airy texture and place in a large bowl.
- Add the powdered sugar and mix it into the dough evenly (to avoid uneven browning during baking).
- Gradually drizzle the melted butter and mix with your hands until evenly dispersed.
Tip: Don’t add all the butter in one spot to prevent clumps.
- Spread evenly into a circle on a piece of parchment paper, using the sides of a springform pan as a guide. Lightly press down with the back of a spoon or a cup to smooth the surface.
- Bake until golden and cool down completely on a wire rack before assembling the dessert.
Ashta cream
- Whisk together the cornstarch and milk first to get rid of any lumps.
- Then add the sugar and heavy cream.
- Add the sliced bread cut into fine pieces and whisk to combine.
- Cook until thickened and transfer to a wide container to cool down quickly.
Once everything has cooled down, you can assemble your dessert. Drizzle with orange blossom syrup and enjoy!
More Middle Eastern Desserts
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Osmalieh
Osmalieh is a wonderful Middle Eastern dessert made of two layers of crispy kataifi pastry, a creamy ashta filling and a generous drizzle of orange blossom syrup.
Course: DessertCuisine: Middle EasternDifficulty: Easy
Serves
4
peoplePrep time
15
minutesCook time
50
minutesRest time
60
minutesIngredients
- For the kataifi layers (for 2 layers, 15 cm/6 inch)
100 g kataifi dough, thawed (shredded phyllo dough) (3.5 oz.)
8 g powdered (icing) sugar (0.28 oz., 1 Tablespoon)
40 g unsalted butter, melted and slightly cooled down (1.4 oz., 3 Tablespoons)
- For the ashta
8 g cornstarch (0.28 oz., 1 Tablespoon)
120 g whole milk (4.2 oz., 1/2 cup)
320 g heavy cream (35% fat) (11.3 oz., 1 and 1/3 cups)
10 g white granulated sugar (0.35 oz., 3/4 Tablespoon)
2 pieces of sliced bread, without the crust and cut into fine pieces (about 25 g/0.9 oz.)
1 teaspoon orange blossom water, optional
- To serve
crushed pistachios
Directions
- Making the kataifi layers: Preheat the oven to 180°C (356°F, conventional setting). Line a baking sheet with parchment paper and set aside.
- Take out 50 g/1.8 oz. of kataifi dough from the packaging and keep the rest well covered. We’re working on one layer at a time (half the batch) for easy mixing and even layers.
- Pull the dough apart with your hands to separate the strands and place in a large bowl. Add the powdered sugar (1/2 Tablespoon). Mix it into the dough evenly (to avoid uneven browning during baking).
- Gradually drizzle the melted butter (20 g/0.71 oz.) and mix with your hands until evenly dispersed. Tip: Don’t add all the butter in one spot or the dough will form clumps.
- Spread evenly into a 15 cm (6 inch) circle onto prepared baking sheet, using the sides of a springform pan as a guide. Lightly press down with the back of a spoon or a cup to smooth the surface then remove the pan.
- Repeat the process (steps 2-5) to make the second layer.
- Bake in the middle of the oven for about 20-25 minutes or until evenly golden. If the edges are browning too fast, reduce the temperature to 170°C/338°F. Tip: You can get started with the ashta filling whilst waiting.
- Remove from the oven and cool down briefly on the baking sheet (about 10 minutes). Then carefully slide the parchment paper onto a wire rack to cool down completely.
- Making the ashta: Place the cornstarch in a medium-sized saucepan then pour the milk. Whisk until fully combined. Tip: Slightly tilt the saucepan to make sure there is no cornstarch stuck to the bottom.
- Mix in the sugar and heavy cream. Then add the bread. Whisk once more to combine, before placing on medium-high heat (heat 6 out of 9 for example).
- Bring to a boil (about 6 minutes), stirring frequently. When it starts to boil, lower the heat to medium-low (heat 4 out of 9). Keep heating for about 7 more minutes or until thickened. Note: The ashta will have thickened but still be pourable. It will firm up as it cools down if cooked long enough.
- Remove from the heat and add the orange blossom water, if desired.
- Transfer the ashta to a flat dish to cool down quickly. Cool down briefly at room temperature (about 15 minutes). Then place a piece of parchment paper (or cling film) on the surface and chill for at least 1 hour or until firm. Tip: You can prepare the orange blossom syrup now so it cools down completely before serving.
- Assembling the osmalieh: Just before serving, place a kataifi layer on a serving plate. Give the cold ashta a quick stir then spread (or pipe) evenly over the kataifi. Top with the second layer and lightly press down. Decorate with ashta and pistachios if desired. Drizzle with syrup or serve on the side. Enjoy!
Notes
- Make-ahead tips: The assembled dessert is best eaten on the day it is made for optimal crispness. The kataifi layers can be baked in advance (up to 3 days) and chilled in an airtight container until needed. The ashta can be chilled for 1-2 days. The syrup can be prepared a week in advance and stored, tightly sealed, in the fridge.
- Kataifi dough: You should ideally thaw it overnight in the fridge. If you forget, you can thaw it at room temperature before starting as explained on the packaging (usually 1-2 hours). It’s best to keep this dough covered so take out only the amount of dough you’ll be working with.
- Kataifi layers: I find it easier to work with half the dough to make one layer at a time. But if you prefer, you can work on all the dough and divide it equally into two to form two layers.
- Orange blossom syrup: You can easily make homemade orange blossom syrup. I find that half a portion is more than enough for this small batch recipe although this will depend on how sweet you like it. If making a small amount for a lightly sweetened dessert, it’s best to cook it at a lower temperature than the recipe calls for to prevent crystallization. Alternatively, you can make the full portion and store leftover syrup in the fridge. The cook time includes making a full batch of syrup.
- You can play around with the proportions of pastry and filling. Use more kataifi for thicker layers or less ashta.
- Cup measurements: Please note that these measurements are approximate. For best results, I’d recommend weighing the ingredients.