Mafrouka with Pistachios and Cream
Zutaten
- Mafrouka kunafa dough0.5 cup
- Aleppo pistachios3 cup
Puderzucker1 cup- Soft butter2 tablespoon
Rosenwasser1 tablespoon
Orangenblütenwasser1 tablespoon
Zuckersirup2 tablespoon
Vollmilch3 cup
Weißer Essig2 tablespoon
Sahne1 can
Mastix2 pieces
Schritte
- 1
To make the mafrouka, place the mafrouka ingredients in the blender and blend well until you get a soft and sticky dough.
5 MinBenötigte Werkzeuge:
Mixer - 2
To make the cream, in a pot over the heat, place the milk to heat thoroughly, add the vinegar and leave on the heat for two minutes, then turn off the heat and strain the mixture through a strainer to cool completely. You can place it in the refrigerator, then mix it with the can of cream and mastic.
2 MinBenötigte Werkzeuge:
Topf
Sieb - 3
Prepare small cups or small decorative tart molds and line each with cling film.
5 MinBenötigte Werkzeuge:🍳Small cups - 4
Place a ball of pistachio dough the size of a walnut in the mold and spread the mafrouka on the bottom and sides of the mold, cover the mafrouka with a tablespoon of cream and then with another piece of mafrouka.
5 Min - 5
Invert the contents of the mold and decorate the mafrouka with a teaspoon of cream.
5 Min
Nährwertangaben
Puderzuckerpro 100gRosenwasserpro 100gOrangenblütenwasserpro 100gZuckersiruppro 100gVollmilchpro 100gWeißer Essigpro 100gSahnepro 100gMastixpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.