Pistachio pastry with Ashta(Pistachio Mafrouke)

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This Lebanese delicacy defines refined indulgence.

Flaky layers of aromatic pistachio pastry cradle a cloud of fresh clotted cream (Ashta) to yield a dessert that makes silence fall at the table since everyone will be busy savoring Middle Eastern elegance in every spoonful.

Drench it with Ater (syrup) and enjoy a timeless favorite.

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Pistachio pastry with Ashta (Pistachio Mafrouke)

Yield: 8

Author: Fida Milki

Ingredients

• 1 cup shredded phyllo dough
• 1 1/2 oz butter melted
• 1 cup pistachios
• 1/2 cup confectioners’ sugar
• 1/4 cup Ater (recipe on my Instagram page)
• 1 tbsp rose water
• 2 cups Ashta (recipe on my Instagram page)

Instructions

1. Pulse the phyllo dough in a food processor until fine.
2. Toss with the butter in a pan and toast on medium heat until golden and crispy. Let cool.
3. Pulse the pistachios in a food processor until fine.
4. Add the cooled toasted shredded dough and pulse until combined with the pistachios.
5. Mix in the sugar and syrup then add the rose water and blend until combined. If the paste is too thick, add a little water.
6. Cover the paste and let sit for 30 minutes.
7. To assemble, press half the dough into a ring mould on a plate.
8. Top with the Ashta then press the other half of the dough on the work surface between 2 sheets of parchment paper ,cut out a disc the same size as the ring mould and place it on top of the Ashta layer.
9. Place the mould in the fridge for 1 hour then take out and remove the ring.
10. Decorate the Mafrouke with ground pistachios and rose petals, drizzle with Ater, slice, serve and enjoy!