This dessert is super simple, and can be made by frying or baking, however, since I am a health guru, I will be sharing with you the baked version that I make at home! It tastes great plain but can be adapted to include various toppings to suit all taste buds.
Prep Time: 15 minutes
Cook Time: ~20 minutes
Yield: 8-10 servings
- 1 box Kataifa dough
- 1 tbsp. Rose water
- 1 tbsp. Blossom water
- 1/2 cup Butter
- Crushed Pistachios for garnish
- 1 recipe Ashta
- 1 tbsp Atyr
- Make the Ashta following recipe on my blog, and set aside to cool
- Line a pan with non-stick baking sheets and empty kataifa dough onto the pan. Begin to pull and rip apart the kataifa dough until it is loose enough to form into a desired shape.
- Once loose enough, add melted butter, 1 tbsp of the atyr, blossom water and rose water evenly over the kataifa dough and rub dough together until it is evenly coated. Try not to break the dough strands too much, as this makes it harder to transfer after baking.
*I use only a half a cup of butter in our recipe in an effort to be more health conscious, however, the more butter you add, the more evenly your kataifa dough will brown, you can use up to one cup.
- Split the kataifa dough into two equal parts and form two similar shapes (rectangles in our case) on the baking sheet and press down to flatten the kataifa dough (1/2 inch thick). Most often Osmaliyeh is made in a rectangular or circular shape. These two parts will form the top and bottom of your Osmaliyeh dessert.
- Bake at 350 for 15-20 minutes or until golden brown.
- Transfer one rectangle onto presentation plate by sliding it directly off the baking sheet. Remember, the baked kataifa dough is fragile, be quick and gentle with this step.
- Spoon and gently spread the prepared ashta gently on top and slide the second baked rectangle on top to finish assembly.
- For nice presentation, pipe some kashta on top and sprinkle with crushed pistachios.8. Serve with a drizzle of home made. Enjoy!Variations:
This pastry can also be made round!