Recipe: Perfect Roasted vermicelli with ashta cream - osmalieh

Roasted vermicelli with ashta cream - osmalieh. Great recipe for Roasted vermicelli with ashta cream - osmalieh. Two layers of roasted vermicelli are filled with ashta cream. It is served with sugar syrup.

The crunchiness of the vermicelli meets with the softness of the ashta cream to give a very pleasurable taste. See great recipes for Roasted vermicelli with ashta cream - osmalieh too! Osmalieh is a traditional Middle Eastern dessert prepared with baked vermicelli ( Kunafa pastry) sandwiched between sweet cream and garnished with minced pistachio. You can have Roasted vermicelli with ashta cream - osmalieh using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Roasted vermicelli with ashta cream - osmalieh

1. Prepare 750 g of Osmalieh pastry, very thin noodles.
2. You need 1 cup of melted butter.
3. You need of For the ashta cream: Prepare ahead of time.
4. Prepare 2 cups of milk.
5. You need 2 cups of whipping cream.
6. You need 6 slices of American-style white bread.
7. Prepare 4 1/2 tablespoons of cornstarch, dissolved in ¼ cup water.
8. It's of - For the sugar syrup:.
9. You need 2 1/2 cups of sugar.
10. Prepare 1 1/2 cups of water.
11. Prepare 1 teaspoon of orange blossom water.
12. Prepare 1 teaspoon of rose water.
13. Prepare 1 teaspoon of lemon juice.

Pour the single cream into a saucepan. Crush the toast into fine pieces and add to the bowl. Whip the mixture until the toast blends into the cream. Place the saucepan over medium heat and bring to a boil, stirring constantly.

Roasted vermicelli with ashta cream - osmalieh step by step

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl..
2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d.
3. In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter..
4. Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles..
5. Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden..
6. Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color..
7. Pour the sugar syrup over it until full absorption..
8. Serve cut in 8 cm squares. Add more sugar syrup according to taste..
9. Note: You can find the recipe 'Ashta cream' under my profile..

Lower the heat and add the orange flower water, rose water, and sugar syrup. Two layers of roasted vermicelli are filled with Ashta, oriental cream, and garnished with minced pistachio # Mandaloun # Rome # CiboLibanese # LebaneseFood # LebaneseRestaurant # RistoranteLibanese # Cibo # Shisha # Sweet # FingerFood # Dolci # Dessert # Osmalieh # مطعم_لبناني # مندلون # مطعم # ارجيلة # مقهى. Osmalieh: Achta ice cream surrounded by Osmalieh, a roasted semolina vermicelli, served with sugar syrup and garnished with crushed pistachio. Pistachio: our take on pistachio using the most premium pistachio!. Turmeric: cake turned into an ice cream flavour, made with the nutritious turmeric powder and an infusion of curcuma.

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