📝 About This Recipe
Osmaliyeh is a crown jewel of Lebanese confectionery, featuring two layers of impossibly crisp, golden-fried vermicelli-style pastry sandwiching a cloud of luscious Ashta cream. Scented with the intoxicating aromas of rose and orange blossom water, this dessert offers a masterclass in textural contrast between the buttery crunch and the silky filling. It is a celebratory centerpiece that embodies the elegance and hospitality of Levantine dessert culture.
🥗 Ingredients
The Pastry Base
- 500 grams Osmaliyeh (Kunafa) dough (fresh or thawed long-strand shredded pastry)
- 1.5 cups Ghee or Clarified Butter (melted; high quality is essential for flavor)
The Ashta (Cream Filling)
- 3 cups Whole milk
- 1 cup Heavy cream
- 1/2 cup Cornstarch (dissolved in 1/4 cup cold milk)
- 2 tablespoons Sugar
- 1 tablespoon Orange blossom water
- 1 teaspoon Rose water
- 3 pieces Masticha (Mastic) tears (crushed with a pinch of sugar)
Ater (Simple Syrup)
- 2 cups Sugar
- 1 cup Water
- 1 teaspoon Lemon juice
- 1 tablespoon Orange blossom water
Garnish
- 1/2 cup Pistachios (raw, finely ground or slivered)
- 1/4 cup Candied lemon blossoms (Zahr el Laymoun) (traditional red blossom jam)
👨🍳 Instructions
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1
Prepare the Ater syrup first: Combine sugar and water in a small saucepan. Bring to a boil over medium heat, then add lemon juice. Simmer for 10 minutes until slightly thickened. Stir in the orange blossom water, remove from heat, and let it cool completely.
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2
Make the Ashta: In a heavy-bottomed pot, whisk together the milk, heavy cream, and sugar. Bring to a gentle simmer over medium heat.
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3
While whisking constantly, slowly pour the cornstarch mixture into the simmering milk. Continue to cook and stir until the mixture thickens into a heavy custard consistency.
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4
Remove the cream from heat and stir in the orange blossom water, rose water, and crushed mastic. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely cold (at least 2 hours).
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5
Preheat your oven to 200°C (400°F). Untangle the shredded pastry dough gently in a large bowl, pulling the strands apart so they aren't clumped together.
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6
Divide the dough into two equal portions. Grease two identical 10-inch round baking pans generously with some of the melted ghee.
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7
Spread one portion of dough into each pan, pressing down firmly to create a flat, even disk. Pour the remaining melted ghee evenly over both pans, ensuring every strand is coated.
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8
Bake the pastry disks for 20-25 minutes, or until they are a deep, uniform golden brown. Check frequently to ensure they don't burn.
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9
Remove the pans from the oven and immediately drain off any excess ghee by carefully tilting the pan over a heat-proof bowl.
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10
Carefully flip one pastry disk onto a large serving platter. This will be your base layer.
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11
Give the chilled Ashta a quick whisk to loosen it, then spread it evenly over the base pastry disk, leaving a 1/2 inch border around the edges.
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12
Place the second golden pastry disk carefully on top of the cream layer, pressing very gently so it adheres without squeezing the cream out.
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13
Drizzle about half of the cooled syrup over the top disk while the pastry is still warm. Reserve the rest of the syrup for individual serving portions.
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14
Generously decorate the top with a ring of ground pistachios and a cluster of candied lemon blossoms in the center for the authentic Lebanese look.
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15
Serve immediately while the pastry is warm and crunchy and the cream is cool. Use a serrated knife to cut into wedges.
💡 Chef's Tips
For the ultimate crunch, ensure the syrup is cold and the pastry is hot when they meet. If you cannot find fresh Ashta, you can use a mixture of mascarpone and ricotta whisked with orange blossom water as a quick substitute. Do not be afraid of the amount of ghee; it is what fries the pastry to a crisp. You can reuse the drained ghee for other bakes. Always cover the pastry dough with a damp cloth while working, as it dries out and becomes brittle very quickly when exposed to air. For a cleaner look, use a piping bag to apply the Ashta in decorative mounds around the edges before filling the center.
🍽️ Serving Suggestions
Serve with a small pitcher of extra Ater (syrup) on the side so guests can adjust the sweetness to their liking. Pair with a cup of strong, cardamom-scented Lebanese white coffee (Café Blanc). A side of fresh seasonal fruits like figs or apricots balances the richness of the cream. This dish is best enjoyed fresh; if you must make it ahead, keep the pastry and cream separate and assemble just before serving. For a modern twist, serve individual 'mini' Osmaliyeh by baking the dough in muffin tins.