Pistachio Mafroukeh with Ashta Filling
Ingredients
- 2 tbsp butter
- 3/4 cup pistachios
- 1/2 cup fine semolina
- 1/3 cup sugar syrup
- 1 tsp rose water
Ashta filling
- 1 cup whipping cream
- 1/2 cup whole milk
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- 1 tsp sugar
- Optional: rose or orange blossom water, vanilla, or ground mastic
Preparation
Mafroukeh
Heat butter in a pan, then add semolina and roast for 3 minutes until golden. Pour in the sugar syrup and stir rapidly until combined.
Transfer the mixture to a bowl.
Process the pistachios until finely chopped. Combine the pistachios with the mixture to form a moist dough.
Sprinkle rose water on top of the dough and mix well.
Ashta filling
In a saucepan, mix cream, milk, flour, cornstarch, and sugar until smooth. Heat and whisk until it boils and thickens.
Add flavoring if desired.
Chill for at least 1 hour. Stir before using or blend for smoother texture.
Assembly
Use any mold of your choice.
Scoop out a small ball of pistachio mafroukeh, gently flatten it, fill with Ashta, and fold to form a ball.
Press the dough firmly into the mold to create intricate designs.
Carefully remove and arrange them on a serving platter.
