Ashtah Faisaliah with Cream
Faisaliah with ashta: coarse kunafa is shaped into triangles and filled with cooked ashta, then arranged in a tray greased with ghee and baked in a preheated 240°C oven until browned. After baking, the excess ghee is drained off, then cold syrup is added to the hot dessert and it is garnished with Aleppo pistachios.
A creamy Middle Eastern dessert made with ashta and cream.
Like a creamy layered dessert or pudding.
Keep it chilled before serving for the best texture.
Ingredients
- 300 g Coarse kunafa
- 1½ cups Sugar syrup
- 250 g Ghee
- 400 g Cooked ashta
- Aleppo pistachios, for garnish
Instructions
- Spread out the coarse kunafa with your hands until it becomes long, loose strands that are easy to work with.
- Shape the kunafa into triangular pieces, sealing the exposed edges.
- Place the cooked ashta in the center of the kunafa as a filling.
- Spray the kunafa with water using a water sprayer so that it takes on a neat shape.
- Arrange the pieces in a tray greased with ghee.
- Pour the ghee over the pieces in the tray and distribute it over them.
- Place the tray on the lower rack of an oven preheated to 240°C.
- Leave the tray in the oven until the pieces are browned and ready.
- Drain the excess ghee from the tray after baking.
- Add the cold syrup to the hot pieces after draining off the ghee.
- Leave the dessert to cool slightly, then serve.
- Garnish the dessert with Aleppo pistachios as desired.