Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted vermicelli with ashta cream - osmalieh. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Roasted vermicelli with ashta cream - osmalieh. Two layers of roasted vermicelli are filled with ashta cream. It is served with sugar syrup.
Roasted vermicelli with ashta cream - osmalieh is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Roasted vermicelli with ashta cream - osmalieh is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have roasted vermicelli with ashta cream - osmalieh using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Roasted vermicelli with ashta cream - osmalieh:
- Get 750 g Osmalieh pastry, very thin noodles
- Make ready 1 cup melted butter
- Prepare For the ashta cream: Prepare ahead of time
- Take 2 cups milk
- Get 2 cups whipping cream
- Prepare 6 slices American-style white bread
- Prepare 4 1/2 tablespoons cornstarch, dissolved in ¼ cup water
- Prepare - For the sugar syrup:
- Get 2 1/2 cups sugar
- Prepare 1 1/2 cups water
- Take 1 teaspoon orange blossom water
- Get 1 teaspoon rose water
- Make ready 1 teaspoon lemon juice
It's attractive and easy to serve, and much of it can be made ahead of time. The citrus flavor is refreshing after a meal or on its own with coffee. —Brian Barger, Chevy Chase, Maryland. Keep refrigerated until ready to serve. These tartlets with lemon cream they are characterized by the crispness of the.
Steps to make Roasted vermicelli with ashta cream - osmalieh:
- To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
- To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d
- In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.
- Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles.
- Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.
- Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color.
- Pour the sugar syrup over it until full absorption.
- Serve cut in 8 cm squares. Add more sugar syrup according to taste.
- Note: You can find the recipe 'Ashta cream' under my profile.
It is served with sugar syrup. The crunchiness of the vermicelli meets with the softness of the ashta cream to give a very pleasurable taste. First, make the sweet cream sauce. Pour the single cream into a saucepan. Crush the toast into fine pieces and add to the bowl.
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