Middle_Eastern
Middle Eastern - Desserts and Sweets
Rose and Pistachio Mahalabia (Style 5)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 8 sheets phyllo pastry
- • 100g unsalted butter, melted
- • 300g ashta (clotted cream)
- • 1 cup sugar
- • 1/2 cup water
- • 1 tbsp lemon juice
- • 1 tbsp orange blossom water
- • 2 tbsp pistachios, finely crushed
Preparation Steps
1
Phase 1
Boil the sugar, water, and lemon juice into a light syrup; cool and add the orange blossom water.
2
Phase 2
Lay a strip of ashta along the long edge of each phyllo sheet, fold in the sides, and roll into a tight cylinder.
3
Phase 3
Arrange the rolls seam-side down in a baking dish and brush generously with melted butter.
4
Phase 4
Bake at 200C for 20-25 minutes until crisp and deep golden.
5
Phase 5
Pour the cold syrup over the hot rolls and let them absorb for 10 minutes.
6
Phase 6
Sprinkle with crushed pistachios and serve warm.