Osmaliyeh is two layers of toasted kataifi dough sandwiching a light ashta cream and drizzled with atyr syrup. It was traditionally fried but more recently baking is preferred and more common., We have been making this recipe for a couple years now and thought it was time we do a minor update on some of the techniques we’ve learned.
Osmaliyeh: Shredded Pastry with Cream {عثملية/عصمليه}
Osmaliyeh is made of two layers of shredded kataifi dough rubbed with butter and toasted to golden perfection. the two layers sandwich a cream ashta, creating a light and satisfying dessert.
Ingredients
- 1 box Kataifa dough 450 g
- 1 tbsp. Rose water
- 1 tbsp. Blossom water
- 1/2 cup Butter
- 1 Kashta recipe
- 1 Atyr recipe
- 1/4 cup Crushed Pistachios for garnish
Instructions
- Begin to pull and rip apart the kataifa dough until it is loose and separated enough to work with.
- Add melted butter, 1 tbsp of atyr, blossom water and rose water into bowl, combine and drizzle evenly over kataifa dough; rub dough together until it is all coated.
- Divide dough between two equally sized pans and press down flat.
- Bake at 350 for 15-20 minutes or until golden brown.
- Allow to cool before transferring to a serving plate
- Transfer one layer onto the plate by sliding it directly out of the pan. Remember, the baked kataifi dough is fragile, be quick and gentle with this step.
- Spoon or pipe and gently spread the prepared ashta on top and slide the second baked layer, sandwiching the ashta cream in between.
- For a nice presentation, pipe some ashta on top and sprinkle with crushed pistachios.
- Serve with a drizzle of homemade Atyr to taste
Notes
- We use only a half a cup of butter in our recipe in an effort to be more health-conscious, but you can use up to one cup if you prefer
- Once the Osmaliyeh is baked and cooled, it can be stored at room temperature in an airtight container for up to two days