Middle_Eastern
Middle Eastern - Desserts and Sweets
Rose and Pistachio Mahalabia (Style 24)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 10 sheets phyllo pastry
- • 250g ashta (clotted cream)
- • 100g unsalted butter, melted
- • 1 tbsp orange blossom water
- • 1 cup sugar
- • 1 tbsp lemon juice
- • 1 tbsp rose water
Preparation Steps
1
Phase 1
Simmer the sugar with 1/2 cup water and the lemon juice for 10 minutes; cool and add the rose water.
2
Phase 2
Stir the orange blossom water into the ashta and keep it well chilled.
3
Phase 3
Cut the phyllo into long strips; place a spoonful of ashta at one end and fold over into triangles, brushing each layer with butter.
4
Phase 4
Arrange the triangles on a buttered tray and bake at 190C for 15-20 minutes until deep golden.
5
Phase 5
Dip or brush the hot triangles with the cold syrup and serve warm or at room temperature.