Eish Al-Saraya with Apple

Ingredients

• First layer:
• Toasted bread slices, as needed
• Syrup (shira) for soaking
• How to prepare the first layer:
• In a Pyrex dish, arrange half the toasted bread slices side by side, pour hot syrup over them to soak, and set aside.
• Second layer:
• Ashta (Cream):
• 1/2 cup sugar
• 1 cup all-purpose flour
• 2 cups powdered milk
• 6 cups water
• 4 tablespoons orange blossom water
• How to prepare the second layer:
• In a pot, combine all ingredients except the orange blossom water and mix well while cold, then place the pot over the heat.
• Third layer:
• 10 apples
• 2 tablespoons orange blossom water
• Click the link to make the best Caramel Muhallebi
• For more of Hanadi's recipes see Orange Semolina Muhallebi Mold

Method

1. Add the orange blossom water, stir, and remove from the heat.
2. Pour the ashta over the first layer of soaked toast.
3. Allow it to cool to room temperature, then refrigerate.
4. Peel and chop the apples into small pieces.
5. While working, keep the apple pieces in a bowl of water to prevent browning.
6. When ready, drain the apples and place them in a pot over medium heat with the sugar and orange blossom water, then cover the pot.
7. When the apples are cooked (after about twenty minutes), remove them from the pot leaving behind any excess cooking liquid.
8. Spread the cooled apples over the ashta layer.
9. Garnish the Eish Al-Saraya with apple using pistachios.
10. Stir until the mixture thickens.