Ramadan Nash Dessert with Cream

Ingredients

• 1 package Package of phyllo pastry sheets
• three-quarters cup Ghee
• to taste Sugar syrup [sheera]
• to taste Aleppo pistachios, for garnish
• to taste Boiled ashta
• 2 cups Water
• 4 cups Sugar
• one-quarter small spoon Citric acid
• half a lemon Small lemon

Instructions

1. Cut the phyllo pastry or baklava pastry sheets to fit the baking tray in the preparation bowl.
2. Cover the phyllo sheets with a damp cotton towel during preparation so they do not dry out.
3. Heat the ghee in a pot until hot at room temperature.
4. Brush the baking tray with the hot ghee in the tray.
5. Arrange layers of phyllo pastry in the baking tray, brushing each layer with hot ghee in the tray.
6. Divide the phyllo pastry into two halves to make working in the tray easier.
7. Make cuts in the layers in the tray with a knife or sharp scalpel, approximately through only six or seven layers.
8. Set the oven to 200 degrees.
9. Bake the tray in the oven until the layers puff up and the bottom is cooked; this is said to take about ten minutes in the oven.
10. Leave the nash in the tray to cool for about a quarter of an hour after removing it from the oven.
11. Pour cold, or cold thick, sugar syrup over the nash in the tray after it has cooled.
12. Leave the nash in the tray for about ten minutes after adding the sugar syrup.
13. Open the top layer in the tray and fill it directly with boiled ashta.
14. Add a layer of Aleppo pistachios on top in the tray for garnish, as desired.
15. Cut the nash in the tray and serve.