By Dima Sharif: ‘Osmaliyyeh is a dessert made using kadaif pastry topping a cream filling, sweetened with sugar syrup and garnished with pistachios. I made this dessert mixing together the concept of osmaliyyeh and knafeh Malfoofeh (rolled knafeh) to make these kadafi cones which are an elegant way to serve osmaliyyeh.’ Do read our review of Dima’s cookbook Plated Heirloom.
Osmaliyyeh Malfoofeh Bil Ishta ~ Kadaifi Pastry Cones with Dessert Cream
- 100 gms kadaifi pastry, angel hair pasta or knafe pastry, if available
- pistachios, roughly chopped, for garnish
- mastic, finely ground, for garnish
- fresh or caramelised rose petals, for garnish
- 1 recipe rosewater infused sugar syrup
- ¼ kg Ishta (Arabic Desert Cream)
- To make the knafeh cones, brush a cone mould with melted butter or spray with baking spray, then grab a handful of the kadaifi pastry and roll it over the cone. Work your way from the narrow tip rolling the dough all the way down to the wide end. Press to secure. The steel cone should be completely wrapped with the kadaifi pastry, with the wide end slightly exposed. Cut off the excess pastry and carefully place the cones on the lined and greased baking tray. Repeat this process with all 12 cones.
- Brush the pastry with melted butter and bake in a 180ºC oven for 10 to 15 minutes, or until golden and crisp. Remove from the oven and cool the cones completely. If you want a more deeply-golden colour, fry the cones in a flavourless vegetable oil. Once completely cooled, carefully remove the steel cone moulds, without pressing against the fragile kadaifi pastry.
- While the pastry is cooling, make the cream filling. Fill a piping bag with the cooled Ishta, and pipe the filling in the completely cooled cones. Garnish six of the cones with chopped toasted pistachios and the remaining six with finely ground mastic. Place one caramelised or fresh rose petal over each cone. Line the cones on the serving dish and drizzle generously with the rosewater infused sugar syrup. Serve cold with sugar syrup on the side.
[Dima Sharif, the author of Plated Heirlooms, has shared this recipe and image with FoodeMag dxb website and e-magazine. We may have altered it to match the format in which our recipes appear in this website]