Osmaliyeh: Shredded Pastry with Cream {عثملية/عصمليه}

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Osmaliyeh is super simple, and can be made by frying or baking. It tastes great plain but can be adapted to include various toppings to suit all taste buds! 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.

Prep Time: 15 minutes
Cook Time: ~20 minutes
Yield: 9×13 pan

INGREDIENTS 

Baked

  • 1 box Kataifa dough (450 g)
  • 1 tbsp. Rose water
  • 1 tbsp. Blossom water
  • 1/2 cup Butter

Fried

  • 1 box Kataifa dough (450 g)
  • Vegetable oil-enough to immerse dough when frying

 

DIRECTIONS: BAKED

  1.  Begin to pull and rip apart the kataifa dough until it is loose and separated enough to work with.
  2. 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.
    Tip: 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.
  3. Divide dough between two equally sized pans and press down flat.
  4. Bake at 350 for 15-20 minutes or until golden brown.
  5. Transfer one layer onto presentation plate by sliding out it directly out of pan. Remember, the baked kataifa dough is fragile, be quick and gentle with this step.
  6. Spoon and gently spread the prepared kashta on top and slide the second baked layer, sandwiching the kashta cream in between.
    Tip: For nice presentation, pipe some kashta on top and sprinkle with crushed pistachios.
  7. Serve with a drizzle of home made Atyr!

 


DIRECTIONS: FRIED

  1. Begin to pull and rip apart the kataifa dough until it is loose enough to split into two equal parts.
  2. Take one section and press into frying pan, and set aside.
  3. Heat oil to frying temperature (350-375 F) in a separate pot.
  4. Over hot stove, carefully add hot oil into frying pan with kataifa dough and allow to fry for 3-4 minutes, or until evenly browned.
  5. Remove kataifa dough from pan and place on the side to cool. Repeat steps 3 -5 for the second section of kataifa dough by reusing already heated oil.
  6. Once cooled, place one section of kataifa dough onto presentation plate, spread the prepared kashta gently on top and slide the second section on top to finish assembly.
    Tip: For a nice presentation, pipe some kashta on top and sprinkle with crushed pistachios.
  7. Serve with a drizzle of home made Atyr!

 

 

 

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