Desserts
ChefAmir Youssef
How to Make Athmaliya Dessert
A clear, detailed, reliable homemade recipe for Athmaliya dessert. The recipe includes how to make the ashta (clotted cream), the sugar syrup (qatir), and the citrus blossom garnish. We hope you enjoy it.
Athmaliya dessert — an easy, distinctive home recipe
Ingredients
Start here, then move straight into the method.
- Half a kilo ready-made athmaliya pastry
- Ghee (samneh)
- Water
- Ashta (clotted cream)
- Lemon blossom for garnish
- Pistachios for garnish
- Syrup (qatir) for serving
- Syrup (qatir) or shireh
- 4 cups sugar
- 2 cups water
- 2 tablespoons lemon juice
- 1/4 cup orange blossom water
- Lemon blossom
- 1 cup of syrup
- 1/4 cup red orange juice
- Orange peel cut into thin slices
- Ashta (clotted cream)
- 3 cups liquid milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1/2 cup butter (120 grams)
- 2 tablespoons cornstarch dissolved in 1/2 cup water
- 2 cans of ready-made clotted cream (qaymar/ashta)
- Syrup
- Take one cup of the syrup and put it in a second pot over the heat, then add 1/4 cup red orange juice and the orange peel and stir until they boil slightly
- Strain them if a large amount of liquid remains
- Over low heat put the milk in a pot with the sugar, vanilla, and butter and stir until they boil
- In a cup dissolve the cornstarch in water, then add it to the hot milk and stir until the ashta thickens
Method
Follow the cooking sequence without leaving the page.
- Grease the bottom and sides of the baking pan with ghee
- Place it in the refrigerator for 10 minutes to let the ghee setTimers: 10 min
- Separate a quarter kilo of athmaliya pastry or loosen it slightly, sprinkle a little water over it, and arrange it well
- Spread the prepared ashta (clotted cream) over it
- Loosen the second half of the athmaliya pastry (another quarter kilo) and spread it over the ashta without pressing down too much
- Melt a little ghee and brush the top of the athmaliya with ghee
- Place the pan in a preheated oven and bake for about 25 minutes with top and bottom heatTimers: 25 min
- Invert it onto another serving pan or a large plate and pour hot syrup over it
- Garnish the athmaliya dessert with ashta or pistachios and lemon blossom as desired
- Stir the sugar, water, and lemon juice in a pot... and let them boil
- Add orange blossom water, stir, and turn off the heat
- Take one cup of the syrup and put it in a second pot over the heat, then add 1/4 cup red orange juice and the orange peel and stir until they boil slightly
- Strain them if a large amount of liquid remains
- Over low heat put the milk in a pot with the sugar, vanilla, and butter and stir until they boil
- In a cup dissolve the cornstarch in water, then add it to the hot milk and stir until the ashta thickens
- Let them cool at room temperature, then refrigerate until well chilled
- Add two cans of ready-made canned clotted cream and whip them with an electric mixer until smooth and homogeneous
- Return the ashta to the refrigerator to chill well before use
- Amir Youssef
- For more Arabic desserts, here is the 'mafruka' pastry
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
Notes and serving ideas
- Mafrouka dough
