Pistachio Mafroukeh with Ashta Cream
Ingredients
- 1/2 cup fine semolina
- 2 tbsp butter
- 1/4 cup ground pistachios
- 1/3 cup sugar syrup ( 1/4 cup sugar + 1/3 cup water + a squeeze of lemon)
- 1 tsp rose water or orange blossom water (optional)
Cream filling
- 1 cup whipping cream
- 1/2 cup whole milk
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- 1 tsp sugar
- Optional: rose water, orange blossom water, vanilla, or ground mastic
Preparation
Toast the semolina with butter over medium heat until golden, about 3 minutes, stirring constantly.
Add the syrup and mix until absorbed, forming a soft dough. Remove from heat, stir in ground pistachios, and mix well.
Ashta filling
Whisk all ingredients in a saucepan off the heat until smooth. Cook over medium-high heat, whisking constantly, until thick and bubbling. Simmer for 30 seconds, then remove from heat and add flavoring if desired. Cover with plastic wrap and chill until set.
Shape the mafroukeh as desired, fill with the chilled cream, and serve.
