Middle_Eastern
Middle Eastern - Desserts and Sweets
Rose and Pistachio Mahalabia (Style 13)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 454g phyllo pastry (1 package)
- • 250g unsalted butter, melted
- • 400g pistachios, finely ground
- • 2 tbsp sugar
- • 1/4 tsp ground cardamom
- • 350g sugar for syrup
- • 200ml water
- • 1 tbsp lemon juice
- • 1 tbsp orange blossom water
Preparation Steps
1
Phase 1
Boil the 350g sugar, water, and lemon juice for 10 minutes, then cool and stir in the orange blossom water.
2
Phase 2
Brush a baking tray with butter and layer half the phyllo sheets, buttering each one.
3
Phase 3
Spread the pistachios mixed with the 2 tbsp sugar and cardamom evenly over the pastry.
4
Phase 4
Layer the remaining phyllo, buttering each sheet, and butter the top.
5
Phase 5
Cut into diamonds and bake at 180C for 40-45 minutes until golden and crisp.
6
Phase 6
Pour the cold syrup over the hot pastry and let it absorb for several hours before serving.