Go Back
–+ servings
Print Recipe
5 from 3 votes

Osmalieh Dessert with Ashta

A crunchy dessert with a Middle Eastern sweet cream filling that will surely satisfy any sweet tooth! It is one of those desserts that cannot be skipped at family gatherings and during Ramadan for its fragrant taste, dreamy texture, and simplicity!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Lebanese, Middle Eastern
Keyword: 3osmaliyi, clotted cream, Lebanese desserts, middleeasterndessert
Servings: 13 servings
Author: Lama

Ingredients

  • 1 package kataifi dough
  • 1 stick unsalted butter melted
  • Ashta (recipe link under simple syrup)
  • simple syrup
  • ground pistachio for garnish

Simple Syrup

  • 2 cups white sugar
  • 1 cup water
  • 1 tablespoon blossom water
  • 2 tablesooons lemon juice

Ashta Recipe- click here

    Instructions

    • Preheat oven to 350 ℉ Grease round 10 x 2 inch pan with butter or cooking spray. 
    • Melt 1 stick of butter. Separate and pull apart the Filo dough until it is all loose and apart. Then massage all throughout the pulled apart Filo.
    • Take half the amount of phyllo and press down into the pan and upward around the edges.
    • Next layer the ashta cream all around, then add the other half of the phyllo dough to cover all the ashta.
    • Bake for 40-45 minutes or until golden brown.  You can broil for 2 minutes if it is not browning. 
    • Flip onto a round pan and drizzle simple syrup.  Enjoy!

    Simple Syrup

    • Bring to boil 2 cups of sugar, 1 cup of water, 1 tablespoon blossom water and a squeeze of lemon to a boil. 
    • Simmer for 15 minutes until syrup has thickened. Once it cools it will become slightly thicker.

    Video

    Notes

    • It is extremely important to allow the ashta to cool down before adding it to the Osmalieh. If you add it warm, the Osmalieh will most definitely lose its crunchy texture.
    • When you are distributing the phyllo dough in the baking pan, make sure you cover the pan evenly to achieve an even baking.
    • Don’t hesitate to be generous with ashta when filling your Osmalieh. It is called Osmalieh with Ashta for a reason!
    • Make sure that you place the Osmalieh in a preheated oven.
    • Osmalieh is a very delicate dessert, and the dough can easily be burned, so it is better to keep a close eye on it while baking in the oven.
    • It is vital to let the Osmalieh sit for some time on the counter before flipping it onto another round pan.
    • Once you place the Osmalieh on your serving plate, drizzle it with simple syrup, and then garnish it with pistachios or even dried rose petals

    Nutrition

    Calories: 285kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 170mg | Potassium: 29mg | Fiber: 1g | Sugar: 31g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg