A dessert with just 5 mg cholesterol and 3 gr fat? Sure do!
Get ready to rock your palate without feeling guilty!
A Dream Dessert of Mafroukeh with Ashta,
A Breakfast Delight,
A Dinner Ecstasy!
Creamy Mafroukeh Dessert! The sweet breakfast of the Sundays of my childhood! This succulence of creamy dessert, richly topped with pistachio and golden almonds, reigns #1 in my personal list of my favorite Lebanese desserts. It brings along sweet memories of my childhood.
Every Sunday, with rare exceptions I barely know of, our parents would drive us, right after mass, to the Hallab pastry restaurant for a breakfast of Mafroukeh. It was part of our family habits while growing up… until the onset of the civil war.
The Mafroukeh is, seriously, a sweet you can crave for any time! I do!
The term Mafroukeh derives from the Arab verb faraka, which means “to rub” or “to knead”.
It translates into “has been rubbed” or “kneaded”, which is how the semolina dough of this pastry is made; rubbed continuously with butter until it gains texture and consistence.
The dough turns creamy yet softly granulated. A thick layer of Ashta Cream is spread all over it. Almonds and Pistachios are not meant just for garnishing. They are part of the delicious taste of this pastry, and the palate’s pleasure of creamy texture and crunchiness. Their layer comes rich and generous.
Mafroukeh : The Dessert of All Courses
It is indeed! Mafroukeh is available at our Lebanese pastry stores, in town, early morning. Many love it for breakfast. It remains available for any time and hour of the day.
It can be consumed at the pastry store, served on a plate. For take away, it is sold by the kilo. You can even pre-order a large round tray as a dessert for dinner or lunch when hosting guests.
Or you can simply prepare it at home with my easy and healthier recipe!
Mafroukeh Dessert: What makes my recipe healthier?
No Ghee, No Butter, No Sugar Powder and half Sugar-Syrup
Another cut on cholesterol and calories with this recipe ensues from the use of much less sugar. You usually have the recipe with both sugar-syrup and powder sugar.
This recipe uses just half of the intended sugar syrup when cooking the dough, and no powder sugar at all.
The Mafroukeh usual recipe requires to incorporate all the syrup in the cooking of the dough to caramelize it. Not with my recipe. I used part of the syrup in the dough and I serve the remaining on the side, leaving the choice to my guests to sweeten to their liking.
5 mg cholesterol and 3 gr fat only in 1 piece/portion! So, yes! You can now enjoy the succulence of the Mafroukeh dessert without much intake of fat and cholesterol, and with less calories! 🙂
With love, here comes to you the healthiest recipe of the Mafroukeh with Ashta Cream Dessert!
Enjoy! And share it if you like it!
Healthy Low-Fat Mafroukeh
- 2 cups Filo Pastry shredded
- 2 cups Ashta Cream Refer to my recipe "How to make Ashta Cream for Lebanese Desserts"
- 1 tbsp Rosewater
- 1 tbsp Orange-Blossom Water
For the Syrup (1 Cup)
- 1 cup White Sugar
- 1/2 cup Water
- 2 tsps Fresh Lemon Juice
- 2 tbsps Orange-Blossom Water
- 1/4 cup Pistachio Nuts crashed in tiny pieces
- 1/2 cup Almonds boiled, peeled and fried to light golden.
- Flower Jam Optional
Prepare the Ashta cream by follow the instructions at "How to Make Ashta Cream for Lebanese Desserts". Remember to refrigerate it.
Preparing the Syrup
Mix sugar and water, and bring to a boil on medium heat. Stir in the lemon juice.
Remove from heat, and stir in the orange blossom water. Set aside.
Preparing the Mafroukeh Mixture
In a blender, work well the Shredded Filo Dough until you get a dough of very tiny grains.
Stir the dough in a non-stick casserole, over medium heat, until yellowing, then Increase the heat, stirring continuously.
When the dough starts darkening, add the liquid ingredients (water, orange blossom and rosewater), and 1/2 the cup of the syrup.
Keep stirring for the dough to absorb all the liquid, and homogenize.
When the mixture turns into a dark golden brown color, remove from heat.
Layering the Mafroukeh
Transfer the dough mixture on a glass serving pan, and spread it well, dabbing it with the dampened palm of your hand.
Allow it to cool for 10 minutes.
Spread the Ashta cream all over the Mafroukeh mixture. Use a spoon to spread it well then press gently for an equal level.
Wet the spoon with fresh cold water and smooth the surface a little.
Sprinkle the pistachio nuts all over the Ashta layer then follow it with a rich layer of almonds.
Place the serving plate in the fridge to cool nicely.
Serving: Option 1 : For Less Intake of Sugar
Pour the remaining 1/2 cup of syrup in a serving bowl.
Cut the Mafroukeh into 15 equal pieces.
If you have opted for the flower jam, use a tsp to place a small dose on each piece.
NOTE: This recipe is intended to be healthier, hence the extra syrup is to be used at the convenience of the guests should they wish a sweeter Mafroukeh.
Serving Option 2
Mafroukeh could be served on a round serving plate by laying the mixture first then the ashta (without pressing) and followed by the pistachios and almonds, and the optional garnish of flower jam.
Serving Option 3: For a fancier presentation: Mafroukeh Crowns
With a film of plastic wrap, cover the inside of small cake molds, extending it out over the borders.
Divide the Mafroukeh mixture Into the cake molds and press firmly.
Divide the Ashta cream into the Mafroukeh molds, press firmly, and refrigerate for about 20 minutes. This will allow the content to adhere well together.
One by one, turn the molds upside-down on a serving plate, and remove gently the mold and the plastic wrap.
Sprinkle on the Pistachio nuts and top them with the almonds.
Gently top them with 2 or 3 pieces of flower jam
You now have a gorgeous presentation of Mafroukeh crowns, suitable for a reception!