Pistachio and Cream Ghraybeh

Ingredients

• 350 g sifted flour
• 260 g powdered sugar
• 150 g pistachios
• green food coloring, as needed
• 2 tablespoons orange blossom water
• 250 g vegetable shortening
• fresh cream or qaimar
• 1 container cream cheese or mascarpone

Method

1. Mix the qeshta or clotted cream with a tub of mascarpone or any type of cream cheese, and refrigerate.
2. Mix all the dough ingredients together well until uniform and cohesive. Let the ghraibeh dough rest for about 12 hours at room temperature.
   Timers: 720 min
3. Spread the first layer of ghraibeh in a baking tray and spread the fresh cream over it. Roll out the second layer of ghraibeh on parchment paper, then place it over the cream layer.
4. Bake the pistachio and cream ghraibeh for about 12 minutes only. Set aside to cool. Dust with powdered sugar, then cut and serve.
   Timers: 12 min