Middle_Eastern
Middle Eastern - Desserts and Sweets
Rose and Pistachio Mahalabia
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 400g phyllo pastry
- • 250g unsalted butter, melted
- • 300g walnuts, finely chopped
- • 2 tbsp sugar
- • 1 tsp ground cinnamon
- • 300g sugar, for the syrup
- • 200ml water, for the syrup
- • 1 tbsp lemon juice
- • 1 tbsp orange blossom water
Preparation Steps
1
Phase 1
Boil the syrup sugar, water, and lemon juice into a light syrup, cool, and add the orange blossom water.
2
Phase 2
Combine the chopped walnuts with the first sugar and the cinnamon.
3
Phase 3
Brush a rectangular tray with butter and layer half the phyllo sheets, buttering each one generously.
4
Phase 4
Spread the walnut filling evenly over the phyllo, then layer the remaining sheets on top, buttering each.
5
Phase 5
Score the top layers into diamonds with a sharp knife.
6
Phase 6
Bake at 180C for 40 to 45 minutes until crisp and deep golden.
7
Phase 7
Pour the cold syrup over the hot pastry, let it soak for at least 1 hour, then cut through and serve.