Lebanese Osmalia (kutaifi cream dessert)

Osmalia is a layered cream kunafa-style dessert that uses traditional ashta (Middle Eastern clotted cream) and kutaifi pastry.

I hadn't made it before this Ramadan and was pleasantly suprised as it's so light especially after a big meal.

It is traditonally decorated with little dollops of ashta on top and pistachios, and drizzled with an orange blossom scented simple syrup (ater).

You must know about my original homemade ashta recipe, which you can use for most Middle Eastern desserts.

One of my other favourite desserts using ashta is my basbousa bi ashta, which is a mix of traditional basbousa cake layered with ashta in the middle. It is divine.

Ingredients

Once you prepare the different elements, it comes together quite quickly.

You can even make the ashta the day before and then just toast the kutaifi pastry on the day.

As it's a cream dessert it will taste better once it's had a few hours in the fridge so take that into account.

To summarize the main elements of Osmalia are:

• Shredded kutaifi pastry - you can find this in most Middle Eastern grocery stores
• ashta - or a thick clotted cream
• orange blossom syrup - this brings the dish together but don't overdo it and drizzle just before serving!

You will also need crushed pistachios for garnish.

Instructions

You can bake the ashta between the layers in one go but I prefer to cook them separately and add the ashta afterwards as this way the kutaifi stays nice and crispy.

Make sure you treat the cooked layers of kutaifi carefully as they are delicate and can break easily if rough handled!

These are the steps to follow:

1. Step 1: Make the ashta and orange blossom syrup, set aside

2. Step 2: Shred the kutaifi pastry, coat with butter and divide into two parts, bake

3. Step 3: Add a layer of ashta onto a kutaifi layer and garnish with pisachios

4. Step 4: Add the second kutaifi layer and decorate, refrigerate for a few hours before you drizzle on the syrup

📖 Recipe

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Lebanese Osmalia (kutaifi cream dessert)

Layers of crispy kutaifi pastry with traditional ashta

Course Dessert

Cuisine Lebanese, Mediterranean, Middle Eastern

Keyword Dessert, Homemade, Traditional

Total Time 1 hour

Servings 8

Author Zaatar and Zaytoun

Ingredients

• 500 g kutaifi pastry
• ¾ cup melted butter
• ½ cup crushed pistachios

For the ashta

• 6 cups of milk divided
• 3 tablespoon white vinegar
• a squeeze of lemon juice
• 2 tablespoon sugar
• ⅓ cup of cornstarch cornflour
• ⅓ cup of whipping or single cream
• 1-2 teaspoons orange blossom water

For the orange blossom syrup

• ½ teaspoon of orange blossom water
• ½ cup of sugar
• ¼ cup of water

Instructions

1. To make the ashta
2. In a pot, heat up 4.5 tablespoon of the milk on medium heat until small bubbles start to form around the edges (before it boils)
3. Then reduce the heat to the lowest, and add the vinegar and a squeeze of lemon juice to the milk so curds start to form
4. Turn off the hear and scoop out the curds (areesha), transfer to a strainer (sieve) to drain and set aside. You don't need the extra liquid for this recipe
5. In another pot, add the cornstarch to 1.5 cups of milk and whisk by hand until combined, then add the sugar and cream, and stir on medium heat until it starts to thicken at which point you turn off the heat
6. Let the pastry cream cool for around 5-10 minutes before adding the areesha and orange blossom water, and combine together
7. Let the ashta cool for another 15 minutes before adding plastic wrap to the top to avoid a crust forming. Set aside
8. To make the orange blossom syrup
9. Stir together the water and sugar, bring to the boil then simmer for five minutes on low
10. Add the orange blossom water, swirl around and turn off the heat. Set aside
11. In a large bowl, shred the kutaifi pastry so they are largely broken and coat well with the melted butter
12. Preheat the oven to 180°C (350°F). Divide the kutaifi into 2 sections and press down half into an 8 inch cake tin and bake for around 25 minutes until golden
13. Transfer the first layer to a cooling rack and bake the second layer of buttered kutaifi
14. Once largely cool, add the first layer to a large plate then most of the ashta in the middle, and sprinkle some crushed pistachios
15. Then carefully add the second layer on top and dollop the remaining ashta into a pattern. Garnish with more pistachios and place in the fridge to cool for a few hours
16. Drizzle with a little orange blossom syrup once ready to serve.

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