How to Make Low-Fat Mafroukeh Pistachio Pastry with 0 Cholesterol

  • on June 3, 2018

Mafroukeh Pistachio Filled with Ashta Cream

A Recipe of Zero Cholesterol and 5 g Fat only per piece!


These delicious pastries of soft texture, shaped in small flipped hats, are a great choice for baby-showers, brunches, birthday parties, and cocktail receptions. They are a charming look with their green color, and the toppings of white cream and red jam. Envision them also at your Christmas dinner, with their green, white and red colors!

This Pistachio version of the original Mafroukeh is most seen throughout Lebanon during Ramadan, and on special occasions. It can be presented spread by layers of dough, Ashta cream and nuts, or in small dunes filled with the cream.


The initial and most commonly made and consumed Mafroukeh gave birth to the Pistachio version which I am sharing today. The healthy Recipe is also available (Low-Fat and Zero Cholesterol).



Zero Cholesterol and 5 g Fat only per piece!

The dough is made simply of pistachio nuts, orange-blossom water and sugar.  No semolina for this healthy recipe. We use the muffin’s baking pan to shape the dough, fill, cover and flip. No baking is required for this recipe.

It is easy, yes, with a gentle mastery twist to bring out these beautiful shapes to cheering perfection.


Note: You would need to refer to my recipe of the Ashta Cream for the filling and topping.

Enjoy and visit me again 🙂

Mafroukeh Pistachio Pastry

Course Dessert
Cuisine Lebanese
Keyword Ashta Cream, Ashta Cream Dessert, Exotic, Fancy, Festive, Lemon juice, Low-Fat, Orange-Blossom Water, Pistachio Nuts, Powder Sugar, Zero Cholesterol
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 pieces


For 1 Cup Syrup

  • 1/2 cup Sugar
  • 1/4 cup Water
  • 1 tsp Fresh Lemon Juice
  • 1 tbsp Orange-Blossom Water

For the Dough

  • 1 cup Pistachio Nuts finely grounded
  • 1 cup Sugar in powder
  • 1 tbsp Orange-Blossom Water

For the Ashta Cream: Please refer to my page "How To Make Ashta Cream"


  • 1 Muffin Baking Pan small
  • Food Processor
  • Kitchen Plastic Wrap


  1. To Make the Syrup:  Over medium heat, xix water and sugar, and stir continuously to boiling point. Gradually, stir in the lemon juice and the Blossom Water, and set aside to cool down.

To Make the Dough:

  1. Using a food processor, mix well the pistachio and powder sugar into a fine texture. Gradually pour in the Blossom Water and half the syrup, and keep mixing until you get a consistent dough.

  2. Lay a kitchen nylon wrap on a small baking pan for muffins.

    Divide the dough into 18 balls. 

    Take 12 balls and place each in a hole of the baking pan. Extend each to mold the hole on all sides. 

    Scoop inside each one teaspoon of Ashta Cream.

  3. Take the remaining 6 balls, and part them in half to get 12 smaller balls.

    Flatten each between your palms and cover the Ashta cream, pressing gently on the borders to have it all covered.

    Place a serving plate over the pan, and carefully turn the pan upside down.

    Gently remove the plastic film, and place the serving plate in the fridge to cool.


  1. Serve cold with the remaining Syrup on the side for those who desire their Mafroukeh Pistachio sweeter.

Recipe Notes

Zero Cholesterol

5 g fat per portion

Enjoy and Share the Knowledge, Spread the Love!

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