Mini Athmaliyyeh

Ingredients

• Athmaliyyeh dough
• Butter
• Syrup (qatr or shireh)
• Pistachios for decoration
• Cream (Qishta / Qaimar):
• 2 cups milk
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 2 tablespoons sugar
• 1 teaspoon vanilla
• A splash of orange blossom water and rose water
• 1 can Qaimar cream or 1/2 cup dessert cream
• This delicious mini athmaliyyeh recipe is from our friend and cook on Shou Tabkhin Today:
• Laila Hammoud
• Click Laila’s name to visit her page on our site
• For more delicious desserts see: Date Syrup Cake

Method

1. Start with the cream: mix all ingredients except the Qaimar can or dessert cream while cold, then place over the heat.
2. Stir until it boils.
3. When it thickens a little, add the Qaimar cream or the half cup of dessert cream and stir well.
4. Pour into a glass dish to cool and cover with plastic wrap pressed directly onto the cream so a skin doesn’t form.
5. Next, prepare the cupcake pan: grease the molds generously with butter. Take pieces of athmaliyyeh dough, place a spoonful of cream in the center, roll or seal the dough around the cream, then place each piece in the greased mold.
6. Press them down slightly or tamp them with a small cup.
7. Repeat until all the dough is used.
8. Brush the tops of the mini athmaliyyeh with melted butter and bake in a preheated oven at 180°C (356°F) with heat from the bottom only.
9. When the bottoms are ready, brown the tops.
10. When you remove them from the oven, turn them out of the molds.
11. Syrup the mini athmaliyyeh with qatr (syrup) and garnish with pistachios or as desired.