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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.