Creamy and Crunchy, Festive and Tasty
The Lebanese Osmallieh Pastry!
A Zero Cholesterol Recipe
Known as a popular Lebanese Pastry, the Osmallieh is widely sold in our pastry stores, and served in most local restaurants. Its main components are the Ashta Cream and our ethnic Semolina Sha’eeriyeh, which resembles the vermicelli in thinness but is produced in long and intertwined noodles. That particular Semolina pastry dough is used as well in our cuisine in the making of various types of Baklawa.
Keep in mind that the common vermicelli is not suitable for this pastry. Our Osmallieh pastry dough can be found frozen in Lebanese or ethnic supermarkets.
Now that we have found ways to make our Ashta quicker at home, and this particular dough is available frozen in supermarkets, it has become easy to make the Osmallieh at home. And this recipe makes it even healthier with tzero cholesterol.
Lebanese Osmaliyeh Pastry
- 250 gr Frozen Osmalieh Pastry Dough
- 2 tbsp Pistachio Nuts grounded
- 2 tbsp Orange Flower Jam (optional: for garnishing)
For 3 cups of Ashta Cream
- 9 slices White Bread (American) dark borders cut off
- 1 1/2 cups Milk Powder Low-Fat
- 3 cups Water
- 3 tbsps Sugar
- 3 tbsps Corn Starch
- 3 tbsps Orange-Blossom Water
- Round Baking Pan: 30 cm (11.8 inches)
Preparing the Dough Layers
Preheat your oven at 200°C ( 400°F).
Divide the dough in two equal parts. Spread one part in the pan to cover well all the bottom.
Place in the hot oven for 10 minutes or until it turns golden-blond.
Open the upper heat and leave the pan to golden the surface.
Remove into a round serving plate, and repeat the same process with the 2nd part of the dough.
Preparing the Ashta Cream
Cut the bread in cubes.
Mix the powder milk with the water, the corn starch and the sugar.. Pour it all in a small casserole, turn on the heat to Medium, and stir continuously until it thickens.
Add the orange-blossom water, stir well, and remove from heat. Set aside to cool.
Finalizing the Osmalieh
When your cream has cooled, spread 2 1/2 cup on the first layer of the dough. Top it with the 2nd layer of dough, and gently pour the Syrup all over.
Garnish: With a small spoon, scoop from the remaining Ashta Cream, and slide the cream on top in various spots. Place a flower jam on each, and sprinkle the Pistachio Nuts all over the Osmalieh.
You may present your Osmalieh as is, or cut it in 16 equal pieces and serve.
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