Osmaliyeh: Shredded Pastry with Cream {عثملية/عصمليه}

This dessert 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!

Prep Time: 15 minutes
Cook Time: ~20 minutes
Yield: 8-10 servings

  • 1 box Kataifa dough
  • Frying oil (enough to immerse- for fried version)
  • 1 tbsp. Rose water (for baked version)
  • 1 tbsp. Blossom water (for baked version)
  • 1/2 cup Butter (for baked version)
  • Crushed Pistachios for garnish
  • 1 recipe Kashta
  • 1 tbsp Atyr/Simple Syrup

1. Make the kashta and set aside to cool

  • Baked Version:

2.  Line a pan with non-stick baking sheets and empty kataifa dough onto the pan. Begin to pull and rip apart the kataifa dough until it is loose enough to form into a desired shape.


3. Once loose enough, add melted butter, 1tbsp of the atyr, blossom water and rose water evenly over the kataifa dough and rub dough together until it is evenly coated. Try not to break the dough strands too much, as this makes it harder to transfer after baking.
*We use only a half a cup of butter in our recipe in an effort to be more health conscious, however, the more butter you add, the more evenly your kataifa dough will brown, you can use up to one cup.

3. Split the kataifa dough into two equal parts and form two similar shapes (rectangles in our case) on the baking sheet and press down to flatten the kataifa dough (1/2 inch thick). Most often Osmaliyeh is made in a rectangular or circular shape. These two parts will form the top and bottom of your Osmaliyeh dessert.

4. Bake at 350 for 15-20 minutes or until golden brown.

5. Transfer one rectangle onto presentation plate by sliding it directly off the baking sheet. Remember, the baked kataifa dough is fragile, be quick and gentle with this step.

6. Spoon and gently spread the prepared kashta gently on top and slide the second baked rectangle on top to finish assembly.


7. For nice presentation, pipe some kashta on top and sprinkle with crushed pistachios.

8. Serve with a drizzle of home made Atyr, Sahtain!


  • Fried Version:

2. Begin to pull and rip apart the kataifa dough until it is loose enough to split into two equal parts.

3. Take one section and press into frying pan, and set aside.

4. Heat oil to frying temperature (350-375C) in a separate pot

5. Over hot stove, add hot oil into frying pan with kataifa dough and allow to fry for 3-4 minutes, or until evenly browned.

6. 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.

7. 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.


7. For a nice presentation, pipe some kashta on top and sprinkle with crushed pistachios.


8. Serve with a drizzle of home made Atyr, Sahtain!

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