Mini Othmallia in Cups

Ingredients

• Ready-made kunafa strands
• Half a cup melted butter
• Ashta cream
• 4 cups liquid milk
• 4 tablespoons starch
• 2 tablespoons fine semolina (flour frakhah)
• 1 container qaimar ashta cream
• 2 tablespoons sugar
• 1 tablespoon orange blossom water and rose water
• Method for the ashta:
• Shaw Tabkhoon El Yom Recipes

Method

1. Spread out the ready-made kunafa dough or strands and brush them with the melted butter or ghee, as desired.
2. Brush cupcake or muffin tins with butter, then place a little of the kunafa strands in a circular shape in the tins and put them in the preheated oven for about 12 minutes, or until cooked through and lightly golden.
   Timers: 12 min
3. Remove them from the oven and place them on a serving plate.
4. Drizzle a little syrup (shira) over the mini othmallia cups, then fill them with ashta cream and garnish with pistachios. Add more syrup as desired.
5. Place all the ingredients over low heat, stirring continuously so the mixture does not stick or clump. When the mixture thickens, add the orange blossom water and rose water. After 2 minutes, remove the ashta from the heat and set it aside to cool before using it to fill the baked othmallia cups.
   Timers: 2 min