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Osmaliyah

Serves:6
Ingredients
Osmalieh pastry (very thin noodles) 120 gm
Butter, melted 1 cup
For the ashta cream:
Milk 2 cup
Whipping cream 2 cup
Bread, white, American-style 6 slice
Cornstarch 4 ½ tbsp
For the sugar syrup:
Sugar 2 ½ cup
Water 1 ½ cup
Orange blossom water 1 tsp
Rose water 1 tsp
Lemon juice 1 tsp
Method
For the ashta cream: Dice the white parts of the bread. Place the dices in a saucepan and pour milk and whipping cream over them. Refrigerate for at least two hours.
Stir the bread and milk mixture in a saucepan on medium heat with a wooden spoon. Once the milk starts to heat, add the cornstarch (dissolved in ¼ cup of water). Continue stirring until the mixture thickens. Once done, pour in a bowl and leave to cool. Cover the bowl with a plastic wrap and refrigerate.
For the sugar syrup, place the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice. 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.
In a large bowl, combine the noodle dough with melted butter, rubbing it with your hands until every strand is coated.
Grease the bottom of a 30-cm diameter baking tray. Arrange half 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 mins or until the bottom is golden.
Remove from oven and invert in a larger pan. Put back in the oven for 10 more mins. Both sides should come out crisp and golden.
Pour the sugar syrup over it until fully absorbed. Cut into pieces (8cm diameter) and serve.

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