Desserts
Mini Athmaliya with Qishta (Clotted Cream)
Mini Athmaliya with qishta — super easy. Just make the qishta (clotted cream) ahead and chill it in the fridge; the rest is quick. This dessert is very special.
Mini Athmaliya with qishta... mmm, absolutely delicious
Ingredients
Start here, then move straight into the method.
- 500 g Athmaliya pastry dough
- 1 cup ghee (clarified butter), melted
- Qishta (homemade clotted cream), prepared in advance and chilled
- Click the link for the method from Israa: How to make Qishta (clotted cream)
- Crushed pistachios
- Sugar syrup (shira / qatr)
- Syrup
- Dissolve 2 cups sugar in 1 cup water and place on the stove with a squeeze of lemon juice.
- For more of Israa's desserts, here is the link: Vanilla Cupcakes
- For Israa's eclairs, here is the link: Eclairs with pastry cream
Method
Follow the cooking sequence without leaving the page.
- In a cupcake tray, grease a little ghee in each cavity for the mini cakes, and place a small amount of athmaliya dough after stretching it slightly
- Put a spoonful of melted ghee on each cup and press it lightly with your hand
- Bake the tray from below then from above
- Syrup the mini athmaliya with cold sugar syrup while they are hot
- Remove two pieces from the cups and put cold qishta (clotted cream) between them, and continue like this until the batch is finished
- Garnish with pistachios
- Dissolve two cups of sugar in one cup of water and put them on the heat with a squeeze of lemon
- Let them boil for 5 minutes, then add a splash of orange blossom water and stirTimers: 5 min
- Let the syrup cool
- To make eclairs from Israa, here is the link: Eclairs with pastry cream
Recipe tags
DessertsInternational
Notes and serving ideas
- How to make Qishta (clotted cream)
- Vanilla Cupcakes
- Eclairs with pastry cream
