Desserts
ChefLeila Hammoud
Mini Athmaliyyeh
Mini athmaliyyeh made in cupcake molds — small, very tasty portions of this easy-to-prepare Middle Eastern dessert. Here’s a detailed, successful method to try.
Mini athmaliyyeh made in a cupcake pan... absolutely delicious..
Ingredients
Start here, then move straight into the method.
- Athmaliyyeh dough
- Butter
- Syrup (qatr or shireh)
- Pistachios for decoration
- Cream (Qishta / Qaimar)
- 2 cups milk
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 2 tablespoons sugar
- 1 teaspoon vanilla
- A splash of orange blossom water and rose water
- 1 can Qaimar cream or 1/2 cup dessert cream
- For more delicious desserts see: Date Syrup Cake
Method
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- Start with the cream: mix all ingredients except the Qaimar can or dessert cream while cold, then place over the heat.
- Stir until it boils.
- When it thickens a little, add the Qaimar cream or the half cup of dessert cream and stir well.
- Pour into a glass dish to cool and cover with plastic wrap pressed directly onto the cream so a skin doesn’t form.
- Next, prepare the cupcake pan: grease the molds generously with butter. Take pieces of athmaliyyeh dough, place a spoonful of cream in the center, roll or seal the dough around the cream, then place each piece in the greased mold.
- Press them down slightly or tamp them with a small cup.
- Repeat until all the dough is used.
- Brush the tops of the mini athmaliyyeh with melted butter and bake in a preheated oven at 180°C (356°F) with heat from the bottom only.
- When the bottoms are ready, brown the tops.
- When you remove them from the oven, turn them out of the molds.
- Syrup the mini athmaliyyeh with qatr (syrup) and garnish with pistachios or as desired.
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Date Syrup Cake
