Roasted vermicelli with ashta cream - osmalieh

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, Roasted vermicelli with ashta cream - osmalieh. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Roasted vermicelli with ashta cream - osmalieh is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Roasted vermicelli with ashta cream - osmalieh is something which I have loved my whole life.

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As for the number of servings that can be served to make Roasted vermicelli with ashta cream - osmalieh is 8 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted vermicelli with ashta cream - osmalieh estimated approx 1 hour 15 minutes.

To get started with this recipe, we have to first prepare a few components. You can have Roasted vermicelli with ashta cream - osmalieh using 13 ingredients and 9 steps. Here is how you can achieve it.

Two layers of roasted vermicelli are filled with ashta cream. 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.

Ingredients and spices that need to be Take to make Roasted vermicelli with ashta cream - osmalieh:

1. 750 g Osmalieh pastry, very thin noodles
2. 1 cup melted butter
3. For the ashta cream: Prepare ahead of time
4. 2 cups milk
5. 2 cups whipping cream
6. 6 slices American-style white bread
7. 4 1/2 tablespoons cornstarch, dissolved in ¼ cup water
8. - For the sugar syrup:
9. 2 1/2 cups sugar
10. 1 1/2 cups water
11. 1 teaspoon orange blossom water
12. 1 teaspoon rose water
13. 1 teaspoon lemon juice

Steps to make to make Roasted vermicelli with ashta cream - osmalieh

1. 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.
2. 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
3. In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.
4. 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.
5. Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.
6. 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.
7. Pour the sugar syrup over it until full absorption.
8. Serve cut in 8 cm squares. Add more sugar syrup according to taste.
9. Note: You can find the recipe 'Ashta cream' under my profile.

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