If you’re not a fan of coffee-flavored desserts, you’re going to love this fruity twist on tiramisu. It’s sweet, creamy, and the perfect light treat for warm weather. Plus, it’s super versatile! You can layer it in a bowl like a trifle, arrange it in a tray and cut it into slices, or serve it in individual cups for a cute and convenient presentation.

Whether you’re hosting a gathering or just treating yourself, this strawberry tiramisu is guaranteed to impress. It’s a crowd-pleaser and so simple to make—definitely a must-try this summer!

Strawberry Tiramisu Ingredients

• Ladyfingers add a soft, sponge-like texture that soaks up the strawberry flavor perfectly.
  
• Whipping cream creates a light, airy base that gives the dessert its creamy, cloud-like consistency.
  
• Sweetened condensed milk brings rich sweetness and helps bind the cream layer together.
  
• Cream cheese adds a slight tang and smooth texture that balances the sweetness beautifully.
  
• Strawberry sauce infuses the dessert with a bright, fruity flavor and a vibrant color.
  
• Fresh strawberries provide bursts of natural sweetness and a refreshing bite in every layer.
  
• Cold milk helps soften the ladyfingers while adding a subtle touch of creaminess.

How to make strawberry tiramisu?

Step 1: Whip the Cream

Start by whipping the cold whipping cream using a hand mixer or stand mixer until stiff peaks form. This will give your cream layer a light, airy texture.

Step 2: Make the Cream Mixture

Add softened cream cheese to the whipped cream (you can microwave it for a few seconds to soften), then pour in the sweetened condensed milk. Beat everything together until smooth and creamy.

Step 3: Prep the Strawberries

Wash and slice the fresh strawberries into thin slices or small pieces—these will be layered between the cream for a fresh, juicy bite.

Step 4: Make the Dipping Mixture

In a separate bowl, combine cold milk with a spoonful of strawberry sauce. This mixture will lightly flavor the ladyfingers without making them soggy.

Step 5: Layer the Ladyfingers

Quickly dip each ladyfinger into the milk mixture—just a second on each side—then arrange them in a tray to form the first layer.

Step 6: Add Cream and Strawberries

Spread a generous layer of the cream mixture over the ladyfingers. Top with a layer of sliced strawberries.

Step 7: Repeat the Layers

Add another layer of dipped ladyfingers, followed by more cream and strawberries.

Step 8: Decorate the Top

Drizzle strawberry sauce in thin lines across the top layer. Use a toothpick to gently swirl the sauce for a pretty design. Add more fresh strawberries for garnish.

Step 9: Chill Before Serving

Cover and refrigerate the tiramisu for a few hours, or overnight if possible, to let the flavors blend and the layers set.

Homemade strawberry sauce

• 2 cups fresh strawberries, hulled and chopped (1lb strawberry)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice (optional)

1. Prepare the Strawberries:
   Wash, hull, and chop the strawberries into small pieces.
   
2. Cook the Base:
   In a saucepan, combine the strawberries, sugar, and water. Stir well and bring to a gentle simmer over medium heat.
   
3. Add Cornstarch:
   In a small cup, mix the 1 teaspoon of cornstarch with a splash of cold water to create a slurry. Pour the slurry into the simmering mixture while stirring continuously. Cook for 1–2 more minutes until slightly thickened. The sauce should still be thin and pourable.
   
4. Mash or Blend (Optional):
   Use a spoon or masher to break down some of the strawberries for a textured sauce, or blend it smooth if you prefer a thinner, syrup-like consistency.
   
5. Add Lemon Juice (Optional):
   Stir in lemon juice for a touch of brightness and to balance the sweetness.
   
6. Cool and Store:
   Let the sauce cool completely, then transfer to a jar or bottle. Store in the fridge for up to 1 week.

How to store Strawberry Tiramisu?

After assembling your tiramisu, cover the dish tightly with plastic wrap or place it in an airtight container. This helps prevent the dessert from drying out and keeps it from absorbing other odors in the fridge.

Refrigeration is key—store the tiramisu in the fridge for up to 3 days. In fact, it tastes even better after a few hours (or overnight) as the flavors have time to meld and the layers set beautifully.

If you’re serving it for a gathering, you can make it a day in advance and simply keep it chilled until ready to serve.

Freezing is not recommended for this dessert. Since it’s made with whipped cream and cream cheese, freezing can cause the texture to change—the cream may become grainy or separate when thawed.

If you’re storing individual portions, you can place them in small airtight containers for easy grab-and-go servings.

Frequently asked questions

1. Can I make strawberry tiramisu ahead of time?

Yes! In fact, it’s best when made ahead. Prepare it the night before and let it chill overnight. This helps the flavors develop and the layers set nicely.

2. Can I use frozen strawberries?

You can, but fresh strawberries give the best texture and flavor. If using frozen, make sure to thaw and drain them well to avoid excess moisture.

3. Can I make it without cream cheese?

Yes, you can replace the cream cheese with mascarpone for a more traditional tiramisu flavor, or use whipped topping for a lighter version.

4. What if I don’t have strawberry sauce?

You can make a quick homemade version by simmering strawberries with a little sugar and lemon juice until thickened, or simply blend fresh strawberries with a bit of sugar.

5. How long does strawberry tiramisu last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container in the refrigerator.

6. Can I freeze strawberry tiramisu?

It’s not recommended to freeze it, as the cream may separate and the texture can change after thawing.

7. Can I make this in individual cups?

Absolutely! It works great as a single-serve dessert. Just layer the ingredients in small glasses or cups for a cute and convenient presentation.

8. Can I use tea cookies instead of ladyfingers?

Yes, tea cookies can work as a substitute! Just be sure to dip them lightly in the milk mixture so they soften without falling apart. The texture will be slightly different, but still delicious.

Tips and tricks

1. Don’t Soak the Ladyfingers Too Long

Dip the ladyfingers in the milk mixture quickly—just a second on each side. If you soak them too long, they can become too soggy and lose their structure.

2. Use Cold Cream

For a fluffier, thicker texture, make sure your whipping cream is chilled before you whip it. Cold cream holds better and helps achieve those stiff peaks faster.

3. Slice Strawberries Evenly

To ensure each bite has the right balance of fruit and cream, slice your strawberries evenly. Thin slices work best for layering without overpowering the other ingredients.

4. Let It Chill

For the best flavor and texture, allow your tiramisu to chill for at least 4 hours or overnight. The flavors will meld, and the dessert will hold together better when served.

5. Use Fresh Strawberries for Garnish

Fresh strawberries on top not only look beautiful but add a burst of natural sweetness and color. Choose ripe, firm strawberries for the best flavor.

6. Experiment with Other Flavors

If you want to change things up, try using other fruit syrups (like raspberry or blueberry) or flavored liqueurs (like amaretto) instead of strawberry syrup.

7. Add a Little Lemon Zest

A small amount of lemon zest in the cream mixture can add a subtle tang and enhance the overall freshness of the dessert.

8. Make Individual Portions

Serving tiramisu in individual cups or jars makes for a cute and convenient way to enjoy this dessert. It’s also perfect for parties and gatherings.

More dessert recipes

Choco crunch cake recipe

Osmaliyi cups recipe

Biscoff cheesecake cups recipe

Different ways to make strawberry Tiramisu

1. Individual Servings (Mini Tiramisu Cups)

Instead of a large tray, layer the ingredients in small cups or mason jars for individual portions. This is perfect for parties, picnics, or as a personalized dessert for guests.

2. Trifle Style

For a fun, visually stunning dessert, layer the tiramisu ingredients in a large glass trifle bowl. This allows the layers to be visible, showcasing the beautiful red strawberries against the creamy layers.

3. Vegan or Dairy-Free Version

To make a dairy-free version, replace the whipping cream with coconut cream or a non-dairy whipped topping, and use dairy-free cream cheese or a vegan alternative. The flavor and texture will still be delightful!

4. Strawberry Tiramisu Cake

Make it into a layered cake by baking a simple sponge cake and layering it with the strawberry cream mixture and fresh strawberries. This would be a great alternative for a special birthday or celebration.

5. No-Bake Strawberry Tiramisu Bars

Turn the dessert into a no-bake bar by layering it in a rectangular pan and cutting it into square pieces. It’s easy to serve and perfect for a picnic or casual get-together.

6. Chocolate-Coated Strawberry Tiramisu

Add a chocolate twist by dipping the ladyfingers in melted chocolate or cocoa powder. Layer them with the strawberry cream mixture for a chocolate-strawberry fusion that’s irresistible!

7. Frozen Strawberry Tiramisu

For a cool treat, layer your tiramisu and freeze it for a few hours. The texture will be more like a frozen mousse, which is perfect for hot summer days.

8. Tropical Twist

Substitute the strawberries for tropical fruits like mango, pineapple, or passion fruit for a refreshing summer version with a tropical flair.

Print

Strawberry tiramisu

Strawberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Light, creamy, and bursting with sweet strawberry flavor, it’s the perfect no-bake treat for warm weather. Whether you’re not a fan of coffee or just craving something different, this version is refreshing, delicious, and guaranteed to impress at any gatherings.

Course Dessert

Cuisine Italian

Keyword strawberry tiramisu, tiramisu

Prep Time 10 minutes minutes

Assemble time 10 minutes minutes

Servings 12 People

Ingredients

• 1 pack ladyfingers 400g
• 3 cups liquid whipping cream
• 1 can sweetened condensed milk 300ml
• 1/2 cup softened cream cheese
• Strawberry sauce
• Fresh strawberries
• 1 cup cold milk

Instructions

• In a bowl, whisk the whipping cream using a stand mixer or hand mixer until stiff peaks form.
• Add the softened cream cheese (you can microwave it for a few seconds to soften), then pour in the sweetened condensed milk. Whisk everything together until smooth.
• Slice the strawberries into small pieces or thin slices.
• In a separate bowl, mix the cold milk with 1 tablespoon of strawberry sauce.
• Quickly dip each ladyfinger into the milk mixture (don’t let them soak), then arrange them in a tray to form the first layer.
• Once the first layer is done, spread a layer of the cream mixture on top, followed by a layer of fresh strawberries.
• Repeat the process for another layer of ladyfingers, cream, and strawberries.
• Drizzle strawberry sauce in lines on top and use a toothpick to create a swirl design. Finish with more fresh strawberries.
• Refrigerate for a few hours or overnight before serving.

Video

Notes

1. Don’t Soak the Ladyfingers Too Long

Dip the ladyfingers in the milk mixture quickly—just a second on each side. If you soak them too long, they can become too soggy and lose their structure.

2. Use Cold Cream

For a fluffier, thicker texture, make sure your whipping cream is chilled before you whip it. Cold cream holds better and helps achieve those stiff peaks faster.

3. Slice Strawberries Evenly

To ensure each bite has the right balance of fruit and cream, slice your strawberries evenly. Thin slices work best for layering without overpowering the other ingredients.

4. Let It Chill

For the best flavor and texture, allow your tiramisu to chill for at least 4 hours or overnight. The flavors will meld, and the dessert will hold together better when served.

5. Use Fresh Strawberries for Garnish

Fresh strawberries on top not only look beautiful but add a burst of natural sweetness and color. Choose ripe, firm strawberries for the best flavor.

6. Experiment with Other Flavors

If you want to change things up, try using other fruit syrups (like raspberry or blueberry) or flavored liqueurs (like amaretto) instead of strawberry syrup.

7. Add a Little Lemon Zest

A small amount of lemon zest in the cream mixture can add a subtle tang and enhance the overall freshness of the dessert.

8. Make Individual Portions

Serving tiramisu in individual cups or jars makes for a cute and convenient way to enjoy this dessert. It’s also perfect for parties and gatherings.

The post Strawberry Tiramisu appeared first on Baiti Ana.

Their simplicity and delectable taste make these bars a go-to for any occasion, whether you’re hosting a gathering, need a quick dessert, or simply want to indulge in a sweet treat. The combination of crunchy cereal, gooey marshmallows, and rich chocolate creates a harmonious blend of textures and flavors that’s hard to resist.

If you’re looking for a quick and delightful dessert that will please both the young and the young at heart, these s’mores bars are an excellent choice.

Golden Grahams s’mores bars ingredients

Golden Grahams cereal provides a crunchy base with a sweet honey flavor.

Mini marshmallows add a soft, chewy texture and classic s’mores sweetness.

Milk chocolate contribute a creamy, rich chocolatey taste.

Unsalted butter enhances the mixture with a smooth, buttery flavor.

How to make golden Grahams s’mores bars?

1. Prepare the Chocolate: Chop the chocolate into small pieces and set aside. Alternatively, you can use chocolate chips.

2. Melt Butter and Marshmallows: In a large saucepan over low heat, melt the butter. Add all but 1 cup of the mini marshmallows (set this cup aside for later). Stir continuously until the marshmallows are partially melted.

3. Combine with Chocolate: Add about ¾ of the chopped chocolate to the saucepan. Continue stirring until both the marshmallows and chocolate are fully melted and the mixture is smooth. Remove from heat.

4. Mix in Cereal and Remaining Add-ins: Gently fold in the Golden Grahams cereal, the reserved 1 cup of mini marshmallows, and the remaining chopped chocolate. Stir until all ingredients are evenly coated with the chocolate-marshmallow mixture.

5. Transfer to Pan: Line a 9×13-inch baking dish with parchment paper or lightly grease it with oil. Pour the mixture into the prepared pan, pressing it down gently to create an even layer.

6. Add Chocolate Drizzle: Melt the reserved chocolate and drizzle it over the top of the mixture for added flavor and decoration.

7. Set and Serve: Refrigerate the bars for at least 10minutes to allow them to set. Once firm, cut into squares and enjoy.

How to store golden Grahams s’mores bar?

Room Temperature Storage:

Once the bars have cooled completely, place them in an airtight container.

Store at room temperature for up to 2-3 days to maintain optimal texture and flavor. 

Refrigeration:

For extended freshness, especially beyond a few days, refrigerate the bars in an airtight container.

They can last up to a week in the refrigerator.

Freezing:

To store longer-term, wrap individual bars tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable plastic bag.

They can be frozen for up to three months.

When ready to enjoy, allow the bars to thaw at room temperature for about 20-30 minutes before serving. 

Additional Tips:

Ensure the bars are completely cooled before storing to prevent condensation, which can lead to sogginess.

Using parchment paper between layers can help prevent sticking.

Frequently asked questions

Can I use large marshmallows instead of mini ones?

Yes, but mini marshmallows melt more quickly and evenly.

Can I add vanilla extract for extra flavor?

Absolutely! Vanilla enhances the overall taste.

Is it possible to use dark chocolate instead of milk chocolate?

Yes, dark chocolate adds a richer flavor.

Can I make these bars without any chocolate?

Yes, omitting chocolate still yields delicious bars.

Can I make the bars using only chocolate and no marshmallows?

Yes, mix Golden Grahams with melted white or milk chocolate, ensuring all cereal pieces are thoroughly coated to adhere properly.

Can I make these bars in the microwave?

Yes, you can melt the butter, marshmallows, and chocolate chips in the microwave. Use a microwave-safe bowl and heat in short intervals, stirring in between, until the mixture is smooth before combining with the cereal.

Are Golden Grahams s’mores bars sticky after they set?

Once the bars have cooled and set properly, they should not be overly sticky. Ensuring they cool completely before cutting and storing helps achieve the desired texture.  

Tips and Tricks

Avoid Overheating Marshmallows: Overcooking marshmallows can make them excessively sticky, leading to tough bars. Melt them gently over low heat until just barely melted. 

Press Mixture Evenly: After transferring the mixture to the baking pan, press it down firmly and evenly. This helps eliminate air pockets and ensures a dense, uniform texture. 

Use Parchment Paper: Lining your baking pan with parchment paper prevents sticking and simplifies cleanup.

Add Extra Toppings: For enhanced flavor and texture, sprinkle additional chocolate chips and marshmallows on top before the bars set. Gently press them into the surface to make them stick. 

Let Bars Cool Completely: Allow the bars to cool until firm before cutting. This ensures they hold together well and have the desired texture. 

Store Properly: To maintain freshness, store the bars in an airtight container. Keeping them uncut in the pan with a lid can help preserve their texture.  

More dessert recipes to make

Dubai chocolate bites

Osmaliyi cups

baklava cheesecake bites

Lebanese date filled kaak ( kaak bi ajwi)

product links

Golden graham cereal

Milk chocolate

The post Golden Grahams s’mores bars appeared first on Baiti Ana.

One of the best things about pistachio spread is its versatility. It pairs beautifully with chocolate, enhances the flavor of cakes and cookies, and even works as a topping for pancakes or waffles. Not only does it bring a gourmet touch to homemade treats, but it also makes a perfect addition to ice creams, cheesecakes, and even smoothies.

Why You’ll Love Making Your Own Pistachio Spread

There’s something truly special about homemade pistachio spread. Not only does it taste fresher and more flavorful than store-bought versions, but it also gives you complete control over the ingredients. While many commercial options contain additives, preservatives, and excess sugar, making your own ensures a pure, natural, and customizable treat.

Another major reason to make it yourself is the cost. Store-bought pistachio spreads can be quite expensive, yet making it at home is much more budget-friendly—without sacrificing quality. Plus, you get to decide on the texture and sweetness, whether you prefer it silky smooth or with a slight crunch.

Beyond that, pistachio spread isn’t just delicious; it’s also packed with nutrients. Pistachios are rich in healthy fats, protein, and antioxidants, making this spread a more wholesome indulgence. So, you’re not only treating your taste buds but also nourishing your body.

With its deep, nutty flavor and velvety texture, pistachio spread is a must-have for any dessert lover. Whether you drizzle it over ice cream, mix it into baked goods, or simply enjoy it by the spoonful, homemade always wins over store-bought!

Pistachio spread ingredients

Pistachios are the heart of this spread, providing a naturally rich, nutty flavor and a beautiful green color.

Neutral oil or coconut oil: helps blend the pistachios into a smooth, creamy consistency while enhancing their natural richness.

Powdered sugar or any preferred sweetener balances the nuttiness and ensures a smooth, spreadable texture.

White chocolate melts into the mixture, adding a creamy, luxurious sweetness that elevates the overall flavor.

Coconut oil or additional vegetable oil prevents the spread from becoming too thick and helps maintain its silky texture.

Green food coloring is optional but can enhance the natural hue of the pistachios, making the spread more visually appealing.

How to make pistachio spread?

1. Boil the Pistachios – Bring a pot of water to a boil, then add the pistachios and cook for about 2 minutes. This helps loosen the skins for a smoother spread.

2. Peel the Pistachios – Drain the pistachios and transfer them to a towel. Rub them gently to remove the skins, which will result in a more vibrant and creamy spread.

3. Roast for Extra Flavor – Spread the peeled pistachios on a baking tray and bake in a preheated oven at 350°F for about 20 minutes. This enhances their natural nuttiness.

4. Blend Until Fine – Add the roasted pistachios to a food processor and blend until they turn into a fine powder. Stop occasionally to scrape down the sides.

5. Add Sweetener and Oil – Mix in powdered sugar (or your preferred sweetener) along with neutral oil and blend again until the mixture starts becoming smooth.

6. Incorporate White Chocolate – Melt white chocolate with a little coconut or vegetable oil, then pour it into the pistachio mixture. Blend again until creamy and well combined.

7. Store and Enjoy – Transfer the pistachio spread to an airtight container. It can be kept at room temperature for up to 2 weeks or refrigerated for up to 4 months.

Why Add White Chocolate?

I love adding white chocolate because it gives the pistachio spread a creamy, smooth, and slightly chocolaty flavor while still allowing the pistachio taste to shine through. It also helps balance the nuttiness, making the spread less intense and more indulgent. However, if you prefer a stronger pistachio flavor, you can simply skip the white chocolate.

If you choose not to add chocolate, you’ll need to adjust the consistency by incorporating more neutral oil, such as vegetable or coconut oil. This will make the spread smoother and easier to spread. On the other hand, if you like it thick, you can leave it as is and enjoy a richer texture.

Another great alternative is using sweetened condensed milk instead of both powdered sugar and white chocolate. This not only adds sweetness but also enhances the creaminess and overall flavor. You can start with 1/4 cup and adjust based on your preferred level of sweetness, thickness, and smoothness. Ultimately, the beauty of homemade pistachio spread is that you can customize it exactly to your liking!

Different Types of Oil for Pistachio Spread

1. Vegetable Oil – A neutral option that keeps the spread smooth without altering the flavor.

2. Coconut Oil – Adds a slight sweetness and helps create a creamy texture.

3. Olive Oil – Gives a rich, slightly fruity taste but can affect the overall flavor.

4. Avocado Oil – A mild, healthy alternative that blends well without overpowering the pistachio flavor.

5. Almond Oil – Enhances the nutty taste while maintaining a smooth consistency.

6. Grapeseed Oil – A light, neutral oil that keeps the spread soft and easy to spread.

7. Sunflower Oil – Another neutral choice that won’t interfere with the pistachio flavor.

Each oil affects the taste and texture differently, so choose one based on your preference!

You can also experiment by mixing different oils to achieve the perfect balance of flavor and texture to suit your taste!

Frequently Asked questions

Do I have to add white chocolate?

No, it’s optional, but it adds creaminess and a smooth texture while balancing the pistachio flavor.

Can I use olive oil instead?

Yes, but olive oil has a stronger flavor. It’s best to use neutral oil, or you can mix half neutral oil and half olive oil.

Do I have to peel the pistachios?

Peeling is optional but recommended for a smoother texture and vibrant green color.

Is roasting the pistachios necessary?

Roasting enhances flavor, but it’s not required.

What can I use pistachio spread for?

It’s great in desserts, coffee drinks, milkshakes, baked goods, ice cream, and more.

Do I have to use food coloring?

No, it’s optional. The spread looks more appealing with it, but it’s not necessary.

Can I use a different sweetener?

Yes, you can use sweeteners like monk fruit, maple syrup, honey, or sweetened condensed milk.

How long does it last?

It lasts up to 2 weeks at room temperature or 4 months in the fridge.

Can I make it without a food processor?

A food processor is best, but you can try using a mortar and pestle for a chunkier spread.

Why is it too thick?

Add more oil, a teaspoon at a time, until it reaches the desired consistency.

Can I use salted pistachios?

It’s best to use unsalted pistachios, but you can rinse and dry salted ones if necessary.

Tips and Tricks

1. Use Fresh Pistachios – Fresh pistachios will give your spread a brighter color and a more vibrant, nutty flavor.

2. Roast for Extra Flavor – Roasting the pistachios enhances their natural taste, making the spread even more delicious.

3. Adjust the Sweetness – Start with less sweetener and adjust to taste. You can always add more if you prefer a sweeter spread.

4. Use a High-Powered Blender – A good blender or food processor is key to achieving a smooth, creamy consistency.

5. Make it Creamy – If your spread is too thick, add more oil or even a little warm water to make it easier to spread.

6. Add Flavor Variations – For extra flavor, consider adding a pinch of salt, vanilla extract, or even a touch of cinnamon.

7. Store Properly – Keep your pistachio spread in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.

8. Customize the Consistency – If you prefer a chunkier spread, simply blend for less time to leave small pistachio pieces.

9. Add Toppings – Try sprinkling crushed pistachios, chocolate shavings, or a drizzle of honey on top for extra texture and flavor!

10. Make It Vegan – Use plant-based white chocolate or sweeteners like maple syrup or agave for a vegan-friendly version.

Recipes with pistachio spread

Dubai chocolate bites recipe

pistachio bread recipe

Product links

Raw pistachio

The best food processor/blender and mixer in one machine (thermomix)

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Pistachio spread

Pistachio Spread is a rich and creamy treat that brings a delicious, nutty flavor to any dessert or snack. It’s simple to make at home, allowing you to control the sweetness, texture, and ingredients. Whether you enjoy it on toast, in baked goods, or swirled into ice cream, pistachio spread adds a luxurious touch to everything it touches.

Course Dessert, dip

Cuisine Middle Eastern

Keyword pistashio spread

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Blending time 10 minutes minutes

Ingredients

• 1 cup whole raw pistachios
• 3 tbsp vegetable oil
• 1/4 cup powdered sugar or any sweetener of your choice
• 100 g white chocolate melted and mixed with 1 tbsp coconut oil or 1 tbsp vegetable oil
• 2 drops green food coloring optional
• Hot water for boiling the pistachios
• A strong food processor or blender

Instructions

• In a pot, bring water to a boil. Add the pistachios and cook for 2 minutes.
• Remove the pistachios and place them on a towel or paper towel. Fold the towel over and rub the pistachios to loosen the skin.
• Once peeled, spread the pistachios on a baking tray and bake for 20 minutes in a preheated oven at 350°F.
• Remove from the oven, then add to a food processor. Blend until smooth, stopping every minute to scrape down the sides, until the pistachios turn into a fine powder.
• Add powdered sugar and neutral oil, then blend again until smooth.
• Melt the white chocolate with coconut oil in the microwave, then pour it into the pistachio mixture. Blend until smooth and creamy.
• Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 4 months.

Notes

1. Use Fresh Pistachios – Fresh pistachios will give your spread a brighter color and a more vibrant, nutty flavor.

2. Roast for Extra Flavor – Roasting the pistachios enhances their natural taste, making the spread even more delicious.

3. Adjust the Sweetness – Start with less sweetener and adjust to taste. You can always add more if you prefer a sweeter spread.

4. Use a High-Powered Blender – A good blender or food processor is key to achieving a smooth, creamy consistency.

5. Make it Creamy – If your spread is too thick, add more oil or even a little warm water to make it easier to spread.

6. Add Flavor Variations – For extra flavor, consider adding a pinch of salt, vanilla extract, or even a touch of cinnamon.

7. Store Properly – Keep your pistachio spread in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.

8. Customize the Consistency – If you prefer a chunkier spread, simply blend for less time to leave small pistachio pieces.

9. Add Toppings – Try sprinkling crushed pistachios, chocolate shavings, or a drizzle of honey on top for extra texture and flavor!

10. Make It Vegan – Use plant-based white chocolate or sweeteners like maple syrup or agave for a vegan-friendly version.

The post Pistachio spread appeared first on Baiti Ana.

One of the best things about this recipe is how customizable it is. By using a mix of white, milk, and dark chocolate, you get a rich and balanced flavor that pairs beautifully with the creamy pistachio kunafa and the sweet, spiced Biscoff filling. Each bite offers a delightful contrast between the crispy kataifi dough and the smooth chocolate shell, making them irresistible.

Why You Should Try These Chocolate Bites?

Dubai Chocolate Bites are not only delicious but also versatile and perfect for any occasion. Whether you’re making treats for holidays, birthdays, weddings, or just a special gathering, these bites will elevate your dessert table. With their elegant appearance and luxurious taste, they feel like a high-end confection but are easy to make and budget-friendly.

Thanks to their quick freezer setting time, you won’t spend hours in the kitchen. The simple method ensures each piece is perfectly coated and filled, with an extra layer of flavor and texture from the crushed pistachios or Biscoff cookies.

They’re also great for gifting. Once firm, you can package them beautifully in boxes or bags, making them a thoughtful and elegant gift for family, friends, or colleagues.

For a quick, elegant, and delicious dessert, Dubai Chocolate Bites are the way to go. With their crunchy, creamy, and chocolatey goodness, they’ll soon become a favorite for any celebration or simple indulgence.

Dubai chocolate bites ingredients

Kataifi Shredded Dough – Adds a light, crispy texture that contrasts beautifully with the smooth chocolate.

Butter – Helps toast the kataifi to a golden crisp, adding richness and depth.

Chocolate (White, Milk, Dark) – A perfect mix of flavors: dark for richness, milk for sweetness, and white for creaminess.

Pistachio Spread – Creates a smooth, nutty filling that pairs perfectly with chocolate.

Tahini (Optional) – Adds earthiness and enhances the creamy texture of the pistachio filling.

Biscoff Cookies – Brings a warm, spiced caramel flavor with a slight crunch.

Biscoff Spread – Binds the crushed cookies into a smooth, indulgent filling.

Crushed Pistachios – A crunchy, nutty topping for extra flavor and elegance.

Crushed Biscoff Cookies – Complements the Biscoff filling and gives a bakery-style finish.

How to make Dubai chocolate bites?

1. Prepare the Kataifi Dough

• Chop kataifi dough, mix with melted butter or ghee, and bake until crispy, stirring occasionally.

2. Prepare the Chocolate Shells

• Line mini cupcake pan with paper cups, melt chocolate, and coat the sides. Freeze until firm.

3. Make the Fillings

• Pistachio Filling: Mix kataifi with pistachio spread (and tahini if desired).

• Biscoff Filling: Combine crushed Biscoff cookies with Biscoff spread.

4. Assemble the Bites

• Add fillings to chocolate cups, cover with more chocolate, and freeze to set.

5. Add Toppings

• Sprinkle crushed pistachios on pistachio-filled ones and crushed Biscoff cookies on others.

6. Store and Enjoy

• Peel off paper cups and store in an airtight container, either at room temperature or in the fridge.

Frequently asked questions

1. Can I use only one type of chocolate?

Yes! You can use just milk, dark, or white chocolate based on your preference.

2. How long do these chocolate bites last?

They stay fresh for up to a week at room temperature or longer in the fridge.

3. Can I freeze them?

Yes, store them in an airtight container in the freezer for up to a month.

4. What can I use instead of kataifi dough?

Crushed crispy phyllo or finely crushed biscuits can work as a substitute.

5. Can I skip the tahini in the pistachio filling?

Yes, the filling will still be creamy and delicious without it.

6. How do I make sure the chocolate shell doesn’t break?

Make sure the chocolate is fully set before adding the filling, and handle gently when peeling off the paper cups

Tips and Tricks

Toast the Kataifi Well – Bake until golden and crispy for the best texture. Stir occasionally to prevent burning.

Use Good Quality Chocolate – High-quality chocolate melts better and gives a smoother, richer taste.

Chill Between Layers – Let the chocolate set fully before adding the filling to keep the layers clean.

Adjust Fillings to Taste – Add more pistachio or Biscoff spread for a creamier, richer flavor.

Work Quickly with Melted Chocolate – Chocolate sets fast, so move efficiently when coating the cups.

Store Properly – Keep in an airtight container at room temperature or in the fridge for freshness.

Keep them away from direct heat or sunlight to prevent melting!

Perfect for Gifting – Wrap in decorative bags or boxes for an elegant homemade treat!

How to store Dubai chocolate bites?

At Room Temperature: Keep them in an airtight container for up to 1 week in a cool, dry place.

In the Fridge: Store in a sealed container for up to 2 weeks to maintain freshness.

In the Freezer: Place in a freezer-safe container or zip-lock bag for up to 1 month. Thaw for a few minutes before serving.

For Gifting: Wrap individually in plastic or place in decorative boxes for a beautiful presentation.

Keep them away from direct heat or sunlight to prevent melting!

Different filling ideas

1. Nutella Hazelnut Filling

• Combine Nutella with crushed hazelnuts for a rich, chocolate-hazelnut flavor. This creates a creamy and nutty filling that pairs perfectly with the chocolate shell.

2. Caramel and Sea Salt

• Use caramel sauce as the base and add a pinch of sea salt for a sweet-and-salty contrast. The caramel will provide a rich, buttery taste, and the sea salt adds depth to the sweetness.

3. Almond and Honey

• Mix crushed almonds with a bit of honey for a sweet and nutty filling. This adds a delicate, floral note and a bit of crunch to your chocolate bites.

4. Orange Zest and Dark Chocolate Ganache

• Infuse a dark chocolate ganache with a bit of orange zest for a citrusy twist. The combination of rich chocolate with a fresh citrus flavor makes for a unique and refreshing filling.

5. Coconut and White Chocolate

• Mix shredded coconut with white chocolate for a tropical flavor. This filling is creamy, slightly sweet, and pairs wonderfully with the rich chocolate exterior.

6. Peanut Butter and Jelly

• Create a nostalgic filling by combining creamy peanut butter with strawberry or grape jelly. The mix of savory and sweet is sure to please anyone who loves this classic combo.

More recipes to make

Choco crunch cake recipe

Osmaliyi cups recipe

Layali Lubnan recipe

product Links

Plastic Party Favors Bags 

pistachio spread

Biscoff spread

Biscoff cookies

pistachios

Mini cupcake liners

Mini cupcake tray

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Dubai chocolate bites

Dubai Chocolate Bites are a delightful blend of crispy, creamy, and chocolatey goodness. With a crunchy kataifi base, rich chocolate shell, and indulgent pistachio or Biscoff filling, these treats are both elegant and easy to make. Perfect for special occasions or as a thoughtful gift, they offer a delicious balance of textures and flavors in every bite!

Course Dessert

Cuisine Middle Eastern

Keyword chocolate bites, dubia chocolate

Prep Time 15 minutes minutes

Cool time 10 minutes minutes

Servings 24 Chocolate bites

Ingredients

• 100 g Kataifi shredded dough
• 2 tbsp melted butter
• 350 g chocolate 150g melted milk chocolate, 100g dark chocolate, 100g white chocolate
• 2 tbsp Crushed pistachios for topping
• 2 tbsp Crushed Lotus Biscoff cookies for topping
• 24 mini cupcake liners
• 24 Mini cupcake pan

Pistachio kunafa filling:

• 1 cup crushed crispy kunafa
• 1/3 cup pistachio spread or more, if desired
• 1 tbsp tahini optional

Biscoff filling:

• 6 crushed Biscoff cookies
• 1/4 cup Biscoff spread

Instructions

• Preheat the oven to 320°F (160°C). Chop the kataifi shredded dough into small pieces, mix it with melted butter, and spread it evenly on a baking tray. Bake until golden and crispy, stirring after 20 minutes.
• Line a mini cupcake pan with cupcake liners.
• Melt the chocolate (white, milk, and dark). Add a small amount of melted chocolate to each baking cup and spread it up the sides. Place the tray in the freezer until the chocolate firms up.
• While waiting, prepare the fillings: first filling is Pistachio Kunafa: Mix the crispy kataifi with pistachio spread and tahini (optional). The mixture should be creamy. Second filling:Biscoff Filling: Mix crushed Biscoff cookies with Biscoff spread until combined.
• Remove the chocolate cups from the freezer and add a spoonful of the prepared fillings into each cup. Cover with more melted chocolate and smooth the top. Sprinkle crushed pistachios on the pistachio kunafa ones and crushed Biscoff cookies on the Biscoff ones.
• Return the tray to the freezer until fully set.
• Once firm, carefully peel off the paper cups. Place the chocolate bites in a sealed plastic bag for storage.
• These treats can be stored at room temperature or in the fridge.

Notes

• Toast the Kataifi Well – Bake until golden and crispy for the best texture. Stir occasionally to prevent burning.

•Use Good Quality Chocolate – High-quality chocolate melts better and gives a smoother, richer taste.

•Chill Between Layers – Let the chocolate set fully before adding the filling to keep the layers clean.

•Adjust Fillings to Taste – Add more pistachio or Biscoff spread for a creamier, richer flavor.

•Work Quickly with Melted Chocolate – Chocolate sets fast, so move efficiently when coating the cups.

•Store Properly – Keep in an airtight container at room temperature or in the fridge for freshness.

.Keep them away from direct heat or sunlight to prevent melting!

•Perfect for Gifting – Wrap in decorative bags or boxes for an elegant homemade treat!

The post Dubai chocolate bites appeared first on Baiti Ana.

This cake is similar to a chocolate trifle, with a combination of creamy, chocolaty, and crunchy textures. It’s incredibly rich, indulgent, and absolutely irresistible!

Choco crunch cake ingredients

First Layer: Chocolate Cake

Chocolate cake – A rich and moist chocolate cake forms the base of this dessert, providing a deep cocoa flavor.

Chocolate milk – Soaking the cake in chocolate milk enhances its moisture and intensifies the chocolaty taste.

Second Layer: Cream Mix

Cream cheese – Adds a smooth, slightly tangy richness that balances the sweetness of the other layers.

Whipping cream – Creates a light and airy texture, making the cream layer soft and fluffy.

Powdered sugar or sweetened condensed milk – Provides the perfect level of sweetness and blends seamlessly into the creamy mixture.

Third Layer: Chocolate Ganache

Milk chocolate – Melts into a silky, luscious ganache that adds a rich, chocolaty depth to the dessert.

Whipping cream or thickened cream (ashta can) – Helps create a smooth and velvety consistency in the ganache, making it easy to spread.

Fourth Layer: Choco Crunch Topping

Crispy rice or cocoa crispy cereal – Brings a crunchy texture that contrasts beautifully with the creamy layers.

Melted chocolate – Coats the crispy cereal, giving it a rich chocolate flavor and helping it stick together.

Unsweetened cocoa powder – Adds a touch of bitterness to balance the sweetness and enhances the overall chocolate taste.

How to make choco crunch cake

Step 1: Prepare the Chocolate Cake Base

1. Cut the chocolate cake into thin slices and arrange them evenly in a tray.

2. Pour chocolate milk over the cake to soak it, ensuring it becomes moist and flavorful.

Step 2: Make the Cream Layer

1. In a bowl, mix softened cream cheese with powdered sugar or sweetened condensed milk until smooth and creamy.

2. Add cold whipping cream and beat the mixture until light, fluffy, and well combined.

3. Spread the cream mixture evenly over the soaked chocolate cake.

Step 3: Prepare the Chocolate Ganache

1. Place chopped milk chocolate in a microwave-safe bowl and add whipping cream.

2. Microwave for about a minute, then stir until the chocolate fully melts and blends into a smooth, thick ganache.

note: if using thickened cream (ashta can) melt the chocolate then add the thicker cream and mix until it’s smooth.

3. pour the chocolate ganache over the cream layer, spreading it evenly.

4. Cover and place the cake in the fridge for at least a couple of hours to allow the ganache to set completely.

Step 4: Make the Choco Crunch Topping

1. In a container, combine crispy rice or cocoa crispy cereal with melted chocolate.

2. Close the container and shake well to coat all the crispy pieces in chocolate.

3. Open the container, add cocoa powder, close it again, and shake until the cocoa evenly coats the chocolate-covered cereal.

Step 5: Assemble and Serve

1. Just before serving, sprinkle the prepared Choco Crunch topping over the cake to maintain its crispy texture.

2. Slice, serve, and enjoy the perfect combination of creamy, crunchy, and chocolaty goodness!

Different Options to Make choco crunch Cake

1. In Cups:

• Layer the chocolate cake, pour chocolate milk, add cream mix, ganache, and crunchy topping in individual dessert cups.

• Serve as single-serve portions for easy and elegant presentation.

2. In a Trifle Dish:

• Layer the ingredients in a large trifle dish, creating beautiful visible layers.

• This option works great for parties or family gatherings, giving everyone a chance to scoop their serving.

3. In a Rectangular Tray:

• Instead of a round cake, spread the layers in a rectangular or square tray, then cut into squares for easy serving.

• Ideal for potlucks or when you want to serve a larger group.

4. In Mini Glass Jars:

• Layer the cake in small mason jars or glass containers for a rustic and fun presentation.

• Perfect for gift-giving or for a charming table display.

frequently asked questions

1. Can I use store-bought cake?
Yes! A homemade cake works too.

2. Can I use dark chocolate?
Yes, it adds a richer flavor.

3. How long should it chill?
At least 2 hours for the best texture

4. Can I make it ahead?
Yes, but add the crunchy topping just before serving.

5. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.

6. Can I use white chocolate?
Yes, but it will be sweeter.

7. What can I use instead of crispy rice cereal?
Try cornflakes, chopped nuts, or crushed biscuits.

8. Is it very sweet?
You can adjust by using dark chocolate or less sugar.

9. Can I add extra toppings?
Yes! Nuts, caramel, or chocolate shavings work great.

10. Can I make it in cups?
Yes, layering in dessert cups makes it easy to serve.

Tips and Tricks

1. Chill Between Layers – Freezing the cake for a few minutes between layers helps set them properly.

2. Smooth Ganache – Stir well after microwaving for a silky consistency; add warm cream if too thick.

3. Keep the Crunch Fresh – Add the crispy topping just before serving to keep it crunchy.

4. Adjust Sweetness – Use dark chocolate or reduce sugar if you prefer less sweetness.

5. Neat Slices – Use a warm knife for clean, even cuts.

6. Flavor Variations – Try adding coffee, peanut butter, or a pinch of sea salt for a twist.

7. Easy Serving – Make mini versions in dessert cups for a fun, mess-free option.

storage tips for the Choco crunch cake

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. The crunchy topping may soften over time.

• Freezing: Freeze the cake (without the crunchy topping) for up to 1 month. Thaw in the fridge before serving and add fresh Choco Crunch topping.

• Keeping the Crunch Fresh: Store the crunchy topping separately in an airtight container at room temperature and add just before serving.

More dessert recipes to make for

chocolate ganache cake

coconut cake

orange cake

product links

the tray I used for this recipe

Cocoa powder

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Choco crunch cake

Choco crunch cake made of four delicious layers, each bringing a unique texture and flavor. The first layer consists of a rich chocolate cake soaked in chocolate milk, making it incredibly moist. The second layer is a creamy, velvety mix of cream cheese and whipped cream, adding a smooth contrast. The third layer is a luscious chocolate ganache that enhances the richness. Finally, the fourth layer—a crunchy chocolate-coated crispy rice topping dusted with cocoa powder—adds the perfect crunch.

Course Dessert

Cuisine American

Keyword cake, choco crunch cake

Prep Time 25 minutes minutes

Chill time 2 hours hours

Servings 12 People

Ingredients

First layer: chocolate cake

• Store-bought chocolate cake or use my homemade chocolate cake recipe the recipe liked ( in more recipes to make)
• 1 cup chocolate milk

Second layer: cream mix

• 150 g cream cheese
• 1 cup whipping cream
• 1/2 cup powdered sugar or 1/2 cup sweetened condensed milk

Third layer: chocolate ganache

• 150 g milk chocolate
• 3/4 cup whipping cream or 1 can thickened cream

Fourth layer: Choco crunch topping

• 2 cups crispy rice or cocoa crispy cereal
• 100 g chocolate melted
• ¼ cup unsweetened cocoa powder

Instructions

First Layer: Chocolate Cake

• Cut the cake into thin slices and arrange them in a tray.
• Pour the chocolate milk over the cake to soak it.

Second Layer: Cream Mix

• In a bowl, mix the softened cream cheese with powdered sugar (or sweetened condensed milk) until smooth and creamy.
• Add the cold whipping cream and beat until light and fluffy.
• Spread the cream mixture evenly over the soaked chocolate cake.

Third Layer: Chocolate Ganache

• Combine the milk chocolate and whipping cream in a microwave-safe bowl.
• Microwave for 1 minute, then stir until the chocolate is fully melted and smooth. The ganache should be thick yet pourable.
• Place the cake in the freezer for 5 minutes to firm up the cream layer.
• Remove from the freezer and pour the cooled ganache evenly over the cream layer. Spread it smoothly.
• Return the cake to the fridge for at least 2 hours to set.

Fourth and Final Layer: Choco Crunch Topping

• This layer is best added just before serving to keep it crunchy!
• In a container, combine the crispy rice cereal with melted chocolate. Close the container and shake well until the cereal is fully coated in chocolate.
• Open the container, add the cocoa powder, close it again, and shake until the cocoa powder evenly coats the crispy chocolate mixture.
• Just before serving, sprinkle the Choco Crunch topping over the cake for the perfect crispy finish.

Notes

1. Chill Between Layers – Freezing the cake for a few minutes between layers helps set them properly.

2. Smooth Ganache – Stir well after microwaving for a silky consistency; add warm cream if too thick.

3. Keep the Crunch Fresh – Add the crispy topping just before serving to keep it crunchy.

4. Adjust Sweetness – Use dark chocolate or reduce sugar if you prefer less sweetness.

5. Neat Slices – Use a warm knife for clean, even cuts.

6. Flavor Variations – Try adding coffee, peanut butter, or a pinch of sea salt for a twist.

7. Easy Serving – Make mini versions in dessert cups for a fun, mess-free option.

The post Choco crunch cake appeared first on Baiti Ana.

what makes Osmaliyi cups special

This dessert is the perfect balance of textures—the smooth, velvety ashta contrasts beautifully with the crunchy shredded dough, creating an irresistible bite every time. Plus, it’s incredibly versatile! While some prefer to serve it in a large tray for sharing, I love making individual cups for a more elegant, single-serve presentation. Whether you’re hosting a gathering or simply craving a quick and satisfying dessert, Osmaliyi Cups are a fantastic choice. With minimal effort and maximum flavor, they prove that homemade desserts don’t have to be complicated to be absolutely delicious.

Osmaliyi cups Ingredients

Ashta (Cream Mix)

Whipping cream provides a rich and velvety base for the ashta, making it smooth and creamy.

Milk helps balance the texture, preventing the ashta from being too thick or heavy.

Sugar adds just the right amount of sweetness to enhance the flavors without overpowering them.

Cornstarch acts as a thickening agent, giving the ashta its signature pudding-like consistency.

Rose water infuses the dessert with a delicate floral aroma, adding a refreshing and fragrant touch.

Orange blossom water complements the rose water, enhancing the overall depth of flavor with a slightly citrusy floral note.

Topping

Katiafi shredded dough creates a crispy and crunchy topping that contrasts beautifully with the smooth ashta.

Ghee or unsalted butter coats the kataifi dough, helping it turn golden and crispy while adding a rich, buttery taste.

Sugar in the kataifi mixture slightly sweetens the crunchy topping, making it even more flavorful.

pistachio provide a nutty crunch and a vibrant green color, making the dessert visually appealing.

Simple syrup made with sugar and water, adds moisture and sweetness without making the kataifi soggy.

Rose petals serve as an elegant garnish, adding a delicate and decorative final touch.

Simple Syrup

Sugar: Sugar provides the sweetness in simple syrup. It dissolves easily in water when heated, creating a smooth, sweet base.

Water: Water is essential for dissolving the sugar. It helps the sugar melt into a syrup and gives it the right consistency.

Lemon Juice: Lemon juice prevents the syrup from crystallizing. It adds acidity, which keeps the syrup smooth and liquid.

Orange Blossom Water: Orange blossom water adds a floral aroma. It gives the syrup a delicate, citrusy flavor that enhances desserts and drinks.

How to make Osmaliyi cups

Step 1: Prepare the Ashta (Cream Pudding)

Combine whipping cream, milk, sugar, and cornstarch in a pot. Add rose water and orange blossom water, then whisk until the cornstarch dissolves.

Place the pot over medium heat, stirring constantly until it thickens to a smooth, pudding-like consistency.

Pour the ashta into serving cups while warm. Let it cool, then cover and refrigerate for a few hours or overnight to set and develop flavor.

Step 2: Prepare the Kataifi Topping

Meanwhile, preheat the oven to 320°F. In a food processor, place the shredded kataifi dough along with sugar and ghee (or butter). Then, pulse until the dough is finely shredded and well combined with the fat.

After that, transfer the mixture to a baking dish and spread it out evenly. Bake until golden and crispy, stirring occasionally to ensure even browning. Once done, set it aside to cool completely.

Step 3: Make the Simple Syrup

While the kataifi bakes, make the syrup. Boil sugar and water, add lemon juice, and simmer for four minutes. Stir in orange blossom water, then let it cool.

Step 4: Assemble the Dessert

When ready to serve, remove the ashta cups from the fridge. Top with crispy kataifi and sprinkle with crushed pistachios for an elegant touch.
Just before serving, drizzle the dessert with the cooled simple syrup, allowing it to soak slightly into the kataifi without making it soggy. If desired, garnish with edible rose petals for a beautiful presentation

How to store the Osmaliyi cups

To keep Osmaliyi Cups fresh and maintain their texture, proper storage is key.

You can store the assembled cups, including the osmaliyi topping, in the refrigerator for up to 3 days, keeping them covered to prevent them from drying out. However, the topping may soften slightly over time due to moisture from the ashta.

For longer storage, it’s best to store the ashta separately from the crispy kataifi topping. The ashta can be covered and refrigerated for up to 6 days, while the kataifi should be kept in an airtight container at room temperature to preserve its crunch.

If you’ve already added the syrup, note that the kataifi will gradually absorb the liquid, so for the crispiest results, it’s best to add the topping and syrup just before serving.

For freezing, you can store the ashta alone in an airtight, freezer-safe container for up to 1 month. When ready to serve, thaw it overnight in the refrigerator, stir well, and assemble with freshly prepared kataifi and syrup. However, freezing the fully assembled dessert is not recommended, as the kataifi will lose its crunch and the texture of the ashta may change.

By following these storage tips, you can enjoy fresh and delicious Osmaliyi Cups whenever you like!

Frequently asked questions

1. Can I make Osmaliyi Cups ahead of time?

Yes! You can prepare the ashta and refrigerate it for up to 5 days. Bake the kataifi in advance and store in an airtight container. Add the topping and syrup just before serving for the best crunch.

2. Can I make the shredded dough ahead of time?

Yes! You can bake the kataifi in advance and store it. For longer storage, freeze it after baking and cooling. When needed, simply take it from the freezer and add it to the ashta—it will stay super crunchy!

3. Can I freeze Osmaliyi Cups?

Freezing the assembled dessert isn’t recommended, as the kataifi will soften. However, you can freeze the ashta for up to 1 month. Thaw overnight in the fridge, stir, and add fresh toppings.

4. What can I use instead of kataifi dough?

If kataifi dough isn’t available, use crushed phyllo pastry or baked shredded phyllo for a similar crunch. You can also use finely crushed nuts mixed with butter and sugar.

5. How do I keep the kataifi topping crispy?

Store the kataifi separately in an airtight container at room temperature. Add it just before serving with the syrup to prevent sogginess.

6. Can I adjust the sweetness?

Yes! Reduce the sugar in the ashta or syrup if you prefer a less sweet dessert.

7. Can I serve Osmaliyi Cups in a large dish instead of individual cups?

Yes! Layer the ashta and kataifi in a large dish instead of cups, then scoop portions when serving.

8. Is there a dairy-free version of this dessert?

Yes! Replace whipping cream and milk with coconut milk or almond milk. Use vegan butter or coconut oil instead of ghee

Tips and Tricks

1. Can be made ahead of time and stored in the fridge for up to 5 days.

2. Can be made in a big tray instead of cups for a larger serving.

3. Can use cooked, crispy phyllo dough crushed and added on top instead of kataifi shredded dough.

4. Can use different nuts like almonds or walnuts, or add fresh fruit for a twist.

5. Stir constantly to avoid lumps in the ashta.

6. Chill the ashta overnight for better flavor.

7. Store kataifi separately to keep it crispy.

8. Add syrup just before serving to maintain crunch.

9. Use fresh ingredients for the best taste.

10. Don’t overcook the ashta, it should be thick but smooth.

11. Garnish with rose petals for an elegant touch.

12. Make extra syrup in case you want more sweetness.

13. Freeze extra kataifi for later use.

14. Use unsalted butter for the topping for a balanced flavor.

More dessert recipes

Halawet el Jibin recipe

Layali Lubnan recipe

Aish El Saraya Dessert

Product Links (plastic cups……)

plastic cups

Edible Rose petals

pistachios

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Osmaliyi cups

Osmaliyi Cups are a delightful Middle Eastern dessert made with creamy ashta (custard) and topped with crispy, golden kataifi dough. Garnished with pistachios and drizzled with simple syrup, these cups offer a perfect balance of smooth, crunchy, and sweet textures.

Course Dessert

Cuisine Middle Eastern

Keyword osmaliyi, osmaliyi cups

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Cooling time 6 hours hours

Servings 12 Cups

Ingredients

Ashta

• 3 cups whipping cream
• 1 cup milk
• 1/3 cup sugar
• 6 tbsp cornstarch
• 1 tsp rose water
• 1 tsp orange blossom water

Topping

• 1/2 package kataifi shredded dough 225g
• 3 tbsp ghee or unsalted butter
• 1 tbsp sugar
• Crushed pistachios
• Rose petals for garnish

Simple syrup

• 2 cups sugar
• 1 cup water
• 2 tsp lemon juice
• 1 tsp orange blossom water

Instructions

• In a pot, add the whipping cream, milk, sugar, cornstarch, rose water, and orange blossom water.
• Whisk everything together, then turn on the heat.
• Keep stirring continuously to prevent sticking. Cook until the mixture thickens.
• Pour the mixture into serving cups while still hot. Let it cool completely at room temperature, then cover and refrigerate for a few hours or overnight for the best flavor.
• In a food processor, blend the shredded dough with sugar and ghee until finely shredded.
• Spread the mixture evenly in a baking dish and bake at 320°F until golden and crispy.
• To prepare the simple syrup, combine water and sugar in a pot and bring to a boil. Add lemon juice and orange blossom water, then let it boil for about 4 minutes. Turn off the heat and let it cool.
• Before serving, top the ashta with the crispy shredded dough and crushed pistachios. Drizzle with simple syrup and garnish with rose petals.
• Enjoy your Osmaliyi Cups!

Notes

1. Can be made ahead of time and stored in the fridge for up to 5 days.

2. Can be made in a big tray instead of cups for a larger serving.

3. Can use cooked, crispy phyllo dough crushed and added on top instead of kataifi shredded dough.

4. Can use different nuts like almonds or walnuts, or add fresh fruit for a twist.

5. Stir constantly to avoid lumps in the ashta.

6. Chill the ashta overnight for better flavor.

7. Store kataifi separately to keep it crispy.

8. Add syrup just before serving to maintain crunch.

9. Use fresh ingredients for the best taste.

10. Don’t overcook the ashta, it should be thick but smooth.

11. Garnish with rose petals for an elegant touch.

12. Make extra syrup in case you want more sweetness.

13. Freeze extra kataifi for later use.

14. Use unsalted butter for the topping for a balanced flavor.

The post Osmaliyi cups appeared first on Baiti Ana.

Layali Lubnan Summary

Prep Time: 10 minutes

Cook Time: 10 minutes

Chill Time: 6 hours

Cuisine: middle eastern, Lebanese.

Flavor Profile: blend of floral, creamy, and subtly sweet.

Texture: creamy and smooth.

Layali Lubnan Ingredients

Semolina base and ashta topping ingredients

Milk: Forms the creamy base of the dessert and gives it a rich texture. Full-fat milk works best for a smooth consistency.

Semolina: Thickens the mixture and provides a slightly grainy yet soft texture. Medium-grain semolina is ideal.

Sugar: Sweetens the semolina base and balances the flavors in both the dessert and the syrup.

Mastic: Adds a subtle pine-like aroma and enhances the dessert depth of flavor. It also helps with thickening.

Orange Blossom Water: Infuses the dessert with a delicate floral fragrance and a refreshing taste.

Whipping Cream: Creates a light and airy layer that contrasts with the dense semolina base. It is whipped with powdered sugar for sweetness.

Powdered Sugar: Sweetens the whipped cream without making it grainy.

Thickened Cream (Ashta): Gives the dessert its signature creamy topping, making it rich and indulgent.

Crushed Pistachios: Add a crunchy texture and a nutty contrast to the smooth cream and semolina layers.

Rose Petals (Optional): Used for decoration, they enhance the dessert visual appeal and provide a subtle floral note.

Simple syrup ingredients ( attir)

Sugar & Water: The base of the syrup, providing the necessary sweetness and smooth consistency.

Lemon Juice: Prevents crystallization and adds a hint of tartness to balance the sweetness.

Rose Water & Orange Blossom Water: Elevate the syrup with floral notes, making the dessert more aromatic.

How to make Layali lubnan

Prepare the Simple Syrup:

1. In a saucepan, combine sugar and water over medium heat.

2. Without stirring, let the mixture heat until it begins to bubble.

3. Add lemon juice, then reduce the heat to low and let it simmer for 4 minutes.

4. Stir rose water and orange blossom water, then remove from heat.

5. Set aside and allow the syrup to cool completely.

Cook the Semolina Base:

1. In a large pot, combine milk, sugar, semolina, and ground mastic.

2. Add orange blossom water and mix well.

3. Place the pot over medium heat, stirring continuously to prevent lumps or sticking.

4. As the mixture heats up, it will start to thicken. Keep stirring until it reaches a pudding-like consistency.

5. Once thickened, remove from heat and pour the mixture into a serving dish or tray.

6. Spread it evenly, then let it cool at room temperature.

prepare the cream topping, assemble, chill and serve:

1. In a mixing bowl, add cold whipping cream powdered sugar.

2. Using a hand mixer or stand mixer, beat the cream until it becomes thick and fluffy.

3. Gently fold in thickened cream (ashta) and mix until smooth.

4. Once the semolina layer has cooled completely, spread the prepared cream mixture evenly on top.

5. Sprinkle with crushed pistachios or any nuts of your choice.

6. For an elegant touch, garnish with rose petals (optional).

7. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight for the best texture.

8. Before serving, drizzle with the cooled simple syrup.

9. Slice into portions and enjoy this creamy, fragrant Lebanese dessert!

Different Ways of serving Layali Lubnan

Option 1: Individual Bowls

Serve Layali Lubnan in small, individual bowls or cups. This method is perfect for gatherings and special occasions, as guests can simply help themselves without the need for cutting. It adds a personal touch and makes for an inviting presentation.

Option 2: Large Serving Dish

Alternatively, present the dessert in one elegant, large serving dish. Once set, cut it into pieces for guests to enjoy. This option is ideal for a more formal setting, allowing everyone to share in a communal serving experience.

Frequently Asked Questions

1. What does Layali Lubnan taste like?

Layali Lubnan has a delicate floral and creamy flavor, with hints of orange blossom and rose water. The semolina pudding is lightly sweet, while the ashta (cream topping) adds richness. The crushed pistachios provide a nutty contrast, and the simple syrup enhances the sweetness without overpowering the dish.

2. Can I make Layali Lubnan ahead of time?

Yes! It is best to prepare it a day in advance and let it chill overnight. This allows the flavors to develop and the texture to set perfectly.

3. How long does Layali Lubnan last in the fridge?

It stays fresh for 3 to 4 days when stored in an airtight container in the refrigerator. However, its best enjoyed within the first two days for the freshest taste.

4. Can I make Layali Lubnan without mastic?

Yes, but mastic adds a unique depth of flavor. If unavailable, you can omit it or substitute it with a tiny amount of vanilla extract for a slightly different but still delicious result.

5. Is Layali Lubnan served warm or cold?

It is always served cold after chilling for several hours. This enhances its refreshing and creamy texture.

6.What nuts can I use instead of pistachios?

While pistachios are traditional, you can also use almonds, walnuts, or hazelnuts for a different flavor.

7. Can I reduce the sugar in the recipe?

Yes, you can adjust the sugar in both the semolina pudding and simple syrup to suit your taste. The dessert will still be delicious with a lighter sweetness.

8. Can I make a dairy-free version?

Yes! You can substitute milk with almond or coconut milk and use a dairy-free whipped topping instead of ashta. The flavor will be slightly different but still delicious.

Tips And Tricks for perfect Layali lubnan

1. Use Full-Fat Milk

For a rich and creamy texture, always use full-fat milk instead of low-fat or skim milk. This enhances the pudding consistency.

2. Stir Continuously

When cooking the semolina pudding, stir constantly to prevent lumps and ensure a smooth texture.

3. Crush Mastic with Sugar

To avoid clumping, grind mastic with a little sugar before adding it to the mixture. This helps distribute its unique flavor evenly.

4. Let the Semolina Base Cool Completely

Before spreading the ashta (cream layer), make sure the semolina base is fully cooled. This prevents the cream from melting or mixing with the base.

5. Chill Overnight for Best Results

While 6 hours of refrigeration is the minimum, chilling it overnight allows the flavors to blend beautifully and enhances the texture.

6. Adjust the Sweetness

If you prefer a less sweet dessert, reduce the sugar in the semolina base or use less simple syrup when serving.

7. Use Freshly Made Simple Syrup

Prepare the attir (simple syrup) in advance and let it cool completely before drizzling. Warm syrup can make the dessert too soft.

8. Experiment with Nuts and Garnishes

While pistachios are traditional, try almonds, walnuts, or hazelnuts for a different flavor. Adding dried rose petals enhances both taste and presentation.

9. Serve It Cold

Layali Lubnan tastes best chilled, making it a refreshing dessert for warm weather or after a heavy meal.

10. Make It Dairy-Free

For a dairy-free version, use almond or coconut milk and replace ashta with a dairy-free whipped topping.

More dessert recipes

Simple syrup recipe ( attir)

Osmaliyi bil ashta dessert

Ashta baklava Rolls

Product link

small plastic bowls crystal

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Rose water

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Layali Lubnan

Layali Lubnan, or Lebanese Nights,is a creamy semolina pudding topped with ashta, crushed pistachios, and fragrant syrup. Light, aromatic, and delicious, its a favorite for Ramadan and special occasions.

Course Dessert

Cuisine Lebanese

Keyword dessert, Layalilubnan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cool time 6 hours hours

Servings 12 Cups

Ingredients

Semolina base and cream topping:

• 5 cups milk full-fat works best
• 1 cup semolina medium grain
• 1/2 cup sugar
• 1 tablespoon orange blossom water
• 1/2 teaspoon mastic
• 1 cup whipping cream + 2 tablespoons powdered sugar
• 1 can thickened cream ashta
• Crushed pistachios
• Rose petals optional

Simple Syrup:

• 2 cups sugar
• 1 cup water
• 2 teaspoons lemon juice
• 1 teaspoon rose water
• 1 teaspoon orange blossom water

Instructions

To prepare the syrup:

• In a pot, combine sugar and water. Without stirring, heat the mixture until it starts to bubble.
• Once bubbling, add lemon juice, rose water, and orange blossom water.
• Reduce the heat to low and let it simmer for 4 minutes.
• Remove from heat and allow it to cool completely.

Semolina base and cream topping:

• In a pot, combine milk, sugar, semolina, mastic, and orange blossom water. Mix until well combined.
• Turn on the heat and stir continuously to prevent sticking.
• Once the mixture thickens, pour it into a tray in an even layer and let it cool at room temperature.
• In a mixer, whip the whipping cream with powdered sugar until thick. Then, add the thickened cream (ashta) and mix until combined.
• Spread a thin layer of the cream mixture over the cooled semolina layer. Optionally, garnish with crushed pistachios or your choice of nuts.
• Refrigerate for at least 6 hours or overnight before serving.
• Serve chilled with the prepared simple syrup.
• This version enhances readability while maintaining accuracy. Let me know if you’d like any further refinements!

Notes

1. Use Full-Fat Milk

For a rich and creamy texture, always use full-fat milk instead of low-fat or skim milk. This enhances the pudding consistency.

2. Stir Continuously

When cooking the semolina pudding, stir constantly to prevent lumps and ensure a smooth texture.

3. Crush Mastic with Sugar

To avoid clumping, grind mastic with a little sugar before adding it to the mixture. This helps distribute its unique flavor evenly.

4. Let the Semolina Base Cool Completely

Before spreading the ashta (cream layer), make sure the semolina base is fully cooled. This prevents the cream from melting or mixing with the base.

5. Chill Overnight for Best Results

While 6 hours of refrigeration is the minimum, chilling it overnight allows the flavors to blend beautifully and enhances the texture.

6. Adjust the Sweetness

If you prefer a less sweet dessert, reduce the sugar in the semolina base or use less simple syrup when serving.

7. Use Freshly Made Simple Syrup

Prepare the attir (simple syrup) in advance and let it cool completely before drizzling. Warm syrup can make the dessert too soft.

8. Experiment with Nuts and Garnishes

While pistachios are traditional, try almonds, walnuts, or hazelnuts for a different flavor. Adding dried rose petals enhances both taste and presentation.

9. Serve It Cold

Layali Lubnan tastes best chilled, making it a refreshing dessert for warm weather or after a heavy meal.

10. Make It Dairy-Free

For a dairy-free version, use almond or coconut milk and replace ashta with a dairy-free whipped topping.

The post Layali Lubnan appeared first on Baiti Ana.

Recipe Summary

Prep Time: 40 minutes

Cook Time: 30 minutes

Cooking Time: 2 hours

Cuisine: Middle Eastern (Levantine)

Flavor Profile: Sweet, floral, and creamy with subtle citrus notes

Texture: Soft, stretchy, and creamy with a slight crunch from pistachios

What is Halawet el Jibn?

Halawet el Jibn is a traditional Middle Eastern dessert that is especially popular in Syria and Lebanon. The name translates to “Sweetness of Cheese”, highlighting its key ingredient—cheese! This delicate treat features a soft, thin dough made from mozzarella and semolina, rolled around a rich ashta (clotted cream) filling. It’s served cold, drizzled with aromatic simple syrup, and topped with crushed pistachios.

The dessert is beloved for its unique texture—soft, stretchy, and creamy all at once—and its floral, sweet flavors from rose and orange blossom water. Halawet el Jibn is a staple during festive occasions and family gatherings, offering a perfect balance of sweetness and lightness in every bite.

Halawet el Jibin Ingredients

Dough:

• Fresh mozzarella, chopped into small pieces for melting.
• Simple syrup, a sweet syrup infused with citrus and floral notes.
• Fine semolina is a soft, wheat-based flour that is used for texture.
• Orange blossom water, a fragrant floral essence for aroma.

Simple Syrup:

• Sugar, to create a sweet base.
• Water, to dissolve the sugar and create syrup.
• Lemon juice, for a touch of citrus balance.
• Orange blossom water, for a fragrant, floral finish.

Ashta (Clotted Cream) Clotted Cream (Ricotta Cheese) Filling:

• Full-fat milk, for rich and creamy curds.
• Vinegar, to help curdle the milk and separate the curds from the whey.

Cream Mixture:

• Milk, to create a creamy base.
• Sugar, for sweetness.
• Cornstarch, to thicken the cream to a smooth consistency.
• Rose water, for a delicate floral fragrance.
• Orange blossom water, for a light citrus-floral note.

How to Make Halawet el Jibn?

Prepare the Simple Syrup:

1. In a pot, add water and sugar, then bring to a boil.

2. Once boiling, add lemon juice and orange blossom water.

3. Let it simmer over medium heat for 4 minutes, then remove from heat and set aside to cool.

Make the filling

1. In a pot, heat 2L of full-fat milk over medium heat. After a couple of minutes, add vinegar and stir. The milk will begin to separate into curds.

2. Let it sit for a few minutes until the liquid becomes more transparent. Strain the curds, remove any excess liquid, and set aside (this is your homemade ricotta).

3. In another pot, combine 1L of milk, sugar, cornstarch, rose water, and orange blossom water. Mix well, then turn on the heat.

4. Stir continuously to prevent sticking.

5. ⁠Once the mixture thickens, add the ricotta cheese that was prepared earlier. Stir everything together until smooth and well combined.

6. Pour the mixture into a plate, cover it well, and refrigerate for a couple of hours before use.

Make the dough

1. Prepare the simple syrup and ashta cream ahead of time, as both need to be cold before use.

2. In a pot, add the chopped fresh mozzarella and turn on the heat. Stir continuously until the cheese melts.

3. Once melted, add the fine semolina and simple syrup. Mix well until fully combined and the cheese is completely smooth.

4. Stir in the orange blossom water and continue mixing until the dough becomes smooth, and stretchy, and no longer sticks to the pot.

5. Transfer the dough to a glass surface, drizzle with a little simple syrup, and spread it out while it’s still warm. Use a rolling pin to roll it into a very thin layer.

6. Trim the edges to create a straight, even sheet. Keep the trimmed pieces, as they will be used later.

Assemble the Halawet el Jibn:

1. Fill a piping bag with the ashta.

2. Pipe a line of ashta along one edge of the dough, then carefully roll it over to enclose the filling.

3. Roll into a log and cut with a knife. Repeat until all the dough is used, making about 4 rolls.

4. Cut into desired sizes.

5. Garnish with crushed pistachios and rose petals.

6. Drizzle generously with simple syrup before serving.

7. Enjoy!

Tips and Tricks for Perfect Halawet el Jibin

• Use Fresh Mozzarella: Opt for soft, low-moisture mozzarella for a smooth, stretchy dough. Avoid pre-shredded cheese as it contains anti-caking agents.
• Melt the Cheese Slowly: Stir the cheese continuously on low heat to avoid burning and to ensure a smooth texture.
• Work with Warm Dough: Roll out the dough immediately while it’s warm and soft; once it cools, it may crack.
• Thin Dough Layer: Roll the dough as thin as possible without tearing it for the best texture-to-filling ratio.
• Smooth Ashta Filling: Stir the cream mixture constantly while cooking to prevent lumps. Let it chill well before piping.
• Use Cold Syrup: Drizzle cold syrup over the warm rolls for the best absorption without making the dessert soggy.

Variations of Halawet el Jibin

• Chocolate-Filled: Add a layer of Nutella or chocolate ganache inside for a modern twist.
• Fruit-Infused: Mix finely chopped strawberries or mango into the ashta for a fruity version.
• Pistachio Cream: Add ground pistachios to the cream for a nutty flavor.
• Coconut Flavor: Sprinkle shredded coconut on top or mix some into the ashta.
• Rose Petal Garnish: Decorate with edible rose petals for elegance.

 How to Store Halawet el Jibn

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. Add syrup just before serving to keep the rolls from becoming soggy.
• Freezing: Freeze the assembled but unsyruped rolls in a single layer with parchment paper between them for up to 2 months. Thaw overnight in the refrigerator and add syrup before serving.
• Avoid Reheating: Halawet el Jibn is best enjoyed cold or at room temperature.

Frequently Asked Questions

Other Recipes to Try

• Aish El Saraya Dessert
• Baklava Cheesecake: Fun Dessert Fusion
• Simple syrup Recipe (atir)
• The Best Waffle Recipe

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Halawet el Jibn

A traditional Middle Eastern dessert made with a soft mozzarella and semolina dough, filled with creamy homemade ashta (clotted cream), and topped with sweet, floral syrup and crushed pistachios.

Course Dessert

Cuisine Middle Eastern

Keyword Halawet el Jibn Recipe

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

cooling time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Ingredients

• 450 g fresh mozzarella chopped
• ½ cup simple syrup recipe below
• ⅓ cup fine semolina
• 1 tablespoon orange blossom water
• 1 tablespoon rose water

For the simple syrup:

• 2 cups sugar
• 1 cup water
• 2 tsp lemon juice
• 2 Tsp orange blossom water

For the Ashta filling Clotted cream:

• 2 liters full-fat milk
• ⅓ cup vinegar

Cream mix:

• 1 liter milk
• ⅓ cup sugar
• 6-7 tablespoons cornstarch
• 2 teaspoons rose water
• 2 teaspoons orange blossum water

Instructions

Prepare the Simple Syrup:

•  In a pot, add water and sugar, then bring to a boil.
• Once boiling, add lemon juice and orange blossom water.
• Let it simmer over medium heat for 4 minutes, then remove from heat and set aside to cool.

Make the Ashta Filling:

•  In a pot, heat 2L of full-fat milk over medium heat. After a couple of minutes, add vinegar and stir. The milk will begin to separate into curds.
• Let it sit for a few minutes until the liquid becomes more transparent. Strain the curds, remove any excess liquid, and set aside (this is your homemade ricotta).
• In another pot, combine 1L of milk, sugar, cornstarch, rose water, and orange blossom water. Mix well, then turn on the heat.
• Stir continuously to prevent sticking.
• Once the mixture thickens, add the ricotta cheese that was prepared earlier. Stir everything together until smooth and well combined.
• Pour the mixture into a plate, cover it well, and refrigerate for a couple of hours before use.

Make the Dough:

• Prepare the simple syrup and ashta cream ahead of time, as both need to be cold before use.
• In a pot, add the chopped fresh mozzarella and turn on the heat. Stir continuously until the cheese melts.
• Once melted, add the fine semolina and simple syrup. Mix well until fully combined and the cheese is completely smooth.
• Stir in the orange blossom water and continue mixing until the dough becomes smooth, and stretchy, and no longer sticks to the pot.
• Transfer the dough to a glass surface, drizzle with a little simple syrup, and spread it out while it’s still warm. Use a rolling pin to roll it into a very thin layer.
•  Trim the edges to create a straight, even sheet. Keep the trimmed pieces, as they will be used later.

Assemble the Halawet el Jibn:

• Fill a piping bag with the ashta.
•  Pipe a line of ashta along one edge of the dough, then carefully roll it over to enclose the filling.
• Roll into a log and cut with a knife. Repeat until all the dough is used, making about 4 rolls.
• Cut into desired sizes.
• Garnish with crushed pistachios and rose petals.
• Drizzle generously with simple syrup before serving.
• Enjoy!

Video

Notes

• Use Fresh Mozzarella: Opt for soft, low-moisture mozzarella for a smooth, stretchy dough. Avoid pre-shredded cheese as it contains anti-caking agents.
• Melt the Cheese Slowly: Stir the cheese continuously on low heat to avoid burning and to ensure a smooth texture.
• Work with Warm Dough: Roll out the dough immediately while it’s warm and soft; once it cools, it may crack.
• Thin Dough Layer: Roll the dough as thin as possible without tearing it for the best texture-to-filling ratio.
• Smooth Ashta Filling: Stir the cream mixture constantly while cooking to prevent lumps. Let it chill well before piping.
• Use Cold Syrup: Drizzle cold syrup over the warm rolls for the best absorption without making the dessert soggy.

The post Halawet el Jibin appeared first on Baiti Ana.

To begin with, dates provide a natural source of energy, fiber, and essential nutrients, making them a fantastic base for these truffles. Moreover, the combination of roasted almonds, walnuts, and pistachios adds a delightful crunch while offering heart-healthy fats and protein. At the same time, sesame seeds contribute a subtle nuttiness along with a boost of antioxidants.

What makes these truffles even more irresistible is their versatility. After shaping them into bite-sized balls, you can roll them in a variety of toppings, such as shredded coconut for a tropical twist, cocoa powder for a rich chocolatey taste, or extra crushed nuts for added texture. As a result, each bite offers a unique and satisfying experience.

Best of all, these date truffles are free from refined sugar, making them an excellent alternative to processed sweets. Whether you enjoy them as an afternoon snack, a post-workout energy boost, or a guilt-free dessert, they satisfy your sweet tooth without compromising your health.

In short, date truffles are the ultimate balance of taste and nutrition. They are easy to make, naturally sweet, and loaded with beneficial ingredients proving that healthy eating can be just as indulgent as it is nourishing!

why you should make date truffles?

1. Naturally Sweet & Guilt-Free

Unlike traditional desserts loaded with refined sugar, date truffles get their natural sweetness from dates. As a result, they satisfy your cravings without causing sugar spikes.

2. Packed with Nutrients

These truffles are more than just a tasty snack they’re full of fiber, vitamins, and minerals. Dates provide a great source of energy, while nuts and sesame seeds add protein, healthy fats, and antioxidants to support overall wellness.

3. Quick & Easy to Make

With just a few simple ingredients, you can whip up a batch of date truffles in no time. There’s no baking required just mix, shape, and roll them in your favorite toppings!

4. Customizable & Fun

One of the best things about date truffles is how versatile they are. Whether you prefer the richness of cocoa powder, the crunch of crushed nuts, or the tropical touch of shredded coconut, you can easily customize them to suit your taste.

5. Perfect for Any Occasion

These bite-sized treats are great for snacking, serving at gatherings, or even gifting to friends and family. Since they’re naturally energizing, they also make an ideal pre- or post-workout snack.

Date Truffles Ingredients

Dates: Naturally sweet and full of fiber, dates provide energy and hold the truffles together.

Almonds: Roasted almonds add a crunchy texture and are rich in healthy fats and protein.

Walnuts: These nuts give a slightly bitter and earthy flavor while offering brain-boosting nutrients.

Pistachios: Their mild sweetness and vibrant color make the truffles more delicious and visually appealing.

Cashews: Creamy and slightly sweet, cashews add a smooth texture and provide essential minerals.

Sesame Seeds: Roasted sesame seeds enhance the flavor with a nutty taste and are packed with antioxidants.

Shredded Coconut: This ingredient adds a tropical touch and a chewy texture while providing healthy fats.

Cocoa Powder: Rolling truffles in cocoa powder gives them a rich, chocolatey taste without added sugar.

Lemon Juice: A small amount of lemon juice balances the sweetness of the dates and enhances the flavors.

Orange Blossom Water: This fragrant ingredient adds a light floral aroma, making the truffles taste even better.

How to make Date Truffle’s

Step 1: Prepare the Date Paste

If using fresh dates, wash and pit 500g of dates

In a saucepan, add the dates along with water and cook over medium heat until they soften, if needed more water add.

Mash the dates with a fork until smooth.

Stir in lemon juice and orange blossom water, then mix well.

Set the mixture aside to cool.

(If using store-bought date paste, you can skip this step just add orange blossom water for the flavor.

Step 2: Mix the Ingredients

In a large bowl, combine the date paste with:

crushed roasted:

almonds

walnuts

pistachios

cashews

roasted sesame seeds

and shredded coconut

Mix everything well until fully combined.

Step 3: Shape the Truffles

Take a small portion of the mixture and roll it into a ball using your hands.

Repeat until all the mixture is used up.

Step 4: Coat the Truffles

Roll the truffles in your choice of toppings, such as:

Crushed nuts (almonds, walnuts, pistachios, cashews)

Roasted sesame seeds

Shredded coconut

Cocoa powder

Step 5: Serve & Enjoy

Place the coated truffles on a plate or in an airtight container.

Let them sit for a few half hour in the fridge to firm up, then serve.

Enjoy immediately or store them in the fridge for a longer shelf life!

How to store Date Truffles

1. Refrigeration:

Store date truffles in an airtight container in the refrigerator. This will keep them fresh for up to 2 weeks. The cool temperature helps preserve their texture and flavor.

2. Freezing:

For longer storage, freeze the truffles. Place them on a baking sheet in a single layer to freeze them individually, then transfer them to an airtight container or freezer bag. They can last up to 3 months in the freezer. To thaw, simply leave them at room temperature for a few minutes or refrigerate overnight.

3. Room Temperature:

If you plan to eat them within a couple of days, you can store them at room temperature in an airtight container. Just make sure they’re kept in a cool, dry place away from direct sunlight.

Frequently asked Questions about Date Truffles

1. Can I use store-bought date paste instead of fresh dates?

Yes! Store-bought date paste works just as well and saves time. If using it, you can skip the step of cooking fresh dates.

2. How long do date truffles last?

Date truffles can last up to two weeks when stored in an airtight container in the refrigerator. You can also freeze them for up to three months.

3. Can I make these truffles without nuts?

Absolutely! You can replace the nuts with more shredded coconut, sesame seeds, or even oats for a nut-free version.

4. What can I use instead of orange blossom water?

If you don’t have orange blossom water, you can substitute it with rose water, vanilla extract, or just skip it altogether.

5. Are date truffles healthy?

Yes! They are naturally sweetened with dates and packed with fiber, healthy fats, and protein from nuts and seeds. They’re a great alternative to processed sweets.

6. Can I add other flavors?

Of course! You can mix in cinnamon, cardamom, cocoa powder, or even a pinch of sea salt to enhance the flavor.

7. Can kids eat date truffles?

Yes! They’re a healthy snack for kids. For young children, check for nut allergies and ensure the texture is soft enough.

8. How do I make the truffles firmer?

If the mixture is too sticky, refrigerate it for 15-20 minutes before shaping the balls. You can also add more crushed nuts or coconut to thicken it.

9. Can I make these truffles vegan and gluten-free?

Yes! This recipe is naturally vegan and gluten-free, as it contains only plant-based, whole-food ingredients.

10. What’s the best way to serve date truffles?

Serve them as a snack, dessert, or gift in mini cupcake liners.

Tips And Tricks

1. Use Soft Dates: If you’re using fresh dates, make sure they are soft for easy mashing. If they’re a bit dry, soak them in warm water for 10 minutes before using.

2. Chill the Mixture: If the mixture is too sticky, refrigerate it for about 15-20 minutes before rolling it into balls. This makes it easier to shape.

3. Custom Toppings: Experiment with different toppings like chia seeds, goji berries, or even a sprinkle of sea salt for a unique twist.

4. Add Flavor Variations: For extra flavor, try adding a pinch of cinnamon, cardamom, or cocoa powder directly into the mixture.

5. Make Mini Truffles: If you want smaller portions, roll the truffles into mini bite-sized balls for a more snackable option.

6. Storage Tips: Store truffles in an airtight container in the fridge for up to two weeks, or freeze them for up to three months for longer shelf life.

7. Gluten-Free & Vegan: This recipe is naturally both gluten-free and vegan, making it suitable for a variety of dietary needs.

8. Use a Food Processor: To save time, pulse the nuts and dates in a food processor until finely chopped and well-combined before shaping them into truffles.

9. Boost Protein: Add a spoonful of your favorite protein powder or hemp seeds to make the truffles even more nutritious!

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Date Truffles

Date truffles are a delicious and healthy no-bake treat made from naturally sweet dates and nutrient-rich nuts. They are soft, chewy, and coated in a variety of toppings like crushed nuts, shredded coconut, or cocoa powder. Packed with fiber, healthy fats, and antioxidants, these truffles are a great alternative to processed sweets. Easy to make and customizable, they are perfect for a quick snack, dessert, or even a thoughtful homemade gift!

Course Dessert

Cuisine Middle Eastern

Keyword dates, datetruffles, healthy, healthysnack, truffles

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Date Truffles

Ingredients

• 500 g fresh dates or 400g date paste
• 1/4 cup crushed roasted almonds + more for topping
• 1/4 cup crushed roasted walnuts + more for topping
• 1/4 cup crushed roasted pistachios + more for topping
• 1/4 cup crushed roasted cashews + more for topping
• 2 tbsp roasted sesame seeds + more for topping
• 1/4 cup shredded coconut + more for topping
• Cocoa powder for topping

For cooking fresh dates:

• 1/3 cup water
• 1 tsp lemon juice
• 1 tsp orange blossom water

Instructions

• You can use store-bought date paste or make homemade date paste by washing 500g of pitted dates and cooking them with 1/3 cup of water over medium heat until softened. Then, mash them with a fork and add 1 tsp lemon juice and 1 tsp orange blossom water. Mix everything together and set aside to cool.
• In a bowl, combine the date paste with roasted almonds, walnuts, pistachios, cashews, shredded coconut and toasted sesame seeds.
• Stir well until all ingredients are fully combined.
• Shape the mixture into small balls, then roll them in crushed nuts, sesame seeds, shredded coconut, or cocoa powder.
• If like them more firm refrigerate for half an hour then serve

  Enjoy!

Notes

1. Use Soft Dates: If you’re using fresh dates, make sure they are soft for easy mashing. If they’re a bit dry, soak them in warm water for 10 minutes before using.

2. Chill the Mixture: If the mixture is too sticky, refrigerate it for about 15-20 minutes before rolling it into balls. This makes it easier to shape.

3. Custom Toppings: Experiment with different toppings like chia seeds, goji berries, or even a sprinkle of sea salt for a unique twist.

4. Add Flavor Variations: For extra flavor, try adding a pinch of cinnamon, cardamom, or cocoa powder directly into the mixture.

5. Make Mini Truffles: If you want smaller portions, roll the truffles into mini bite-sized balls for a more snackable option.

6. Storage Tips: Store truffles in an airtight container in the fridge for up to two weeks, or freeze them for up to three months for longer shelf life.

7. Gluten-Free & Vegan: This recipe is naturally both gluten-free and vegan, making it suitable for a variety of dietary needs.

8. Use a Food Processor: To save time, pulse the nuts and dates in a food processor until finely chopped and well-combined before shaping them into truffles.

9. Boost Protein: Add a spoonful of your favorite protein powder or hemp seeds to make the truffles even more nutritious!

The post Date Truffles appeared first on Baiti Ana.

Simple syrup, or attir, isn’t just reserved for Middle Eastern desserts”it’s a versatile ingredient that can be used in a wide range of dishes and drinks. Beyond desserts like ashta, this syrup can elevate beverages, both hot and cold. It’s a perfect sweetener for iced teas, lemonades, and cocktails, giving them a smooth, even sweetness that granulated sugar can’t always achieve. You can also drizzle it over fresh fruits, pancakes, or waffles for an extra burst of sweetness.

What is simple syrup (attir)?

Simple syrup is a sweet liquid made by dissolving sugar in water, typically in a 1:1 ratio (equal parts sugar and water). To make it, heat the mixture until the sugar dissolves completely, creating a smooth, liquid syrup. If you want to make it thicker, you can adjust the ratio by using twice as much sugar as water (a 2:1 ratio). This change results in a richer, more concentrated syrup that’s perfect for recipes where you want a heavier sweetness. Simple syrup is commonly used in beverages like iced tea, lemonade, and cocktails, as well as in Middle Eastern desserts. Additionally, you can flavor it with ingredients like lemon juice or orange blossom water for extra depth and aroma.

In what I can use simple syrup (attir)

First, it’s perfect for sweetening beverages like iced tea, lemonade, and cocktails, where it dissolves quickly and evenly.

Next, you can drizzle it over desserts such as cakes, pancakes, or waffles for added sweetness and moisture.

Additionally, simple syrup works well in Middle Eastern desserts, like ashta, where it complements creamy textures with its subtle sweetness.

Moreover, it can be added to fresh fruit salads, smoothies, or even iced coffee for a smooth, balanced sweetness.

Finally, it’s a great ingredient in homemade sauces or dressings, where it helps to round out flavors and provide a touch of sweetness without overpowering the dish.

Simple Syrup Ingredients

1. Sugar: Sugar provides the sweetness in simple syrup. It dissolves easily in water when heated, creating a smooth, sweet base.

2. Water: Water is essential for dissolving the sugar. It helps the sugar melt into a syrup and gives it the right consistency.

3. Lemon Juice: Lemon juice prevents the syrup from crystallizing. It adds acidity, which keeps the syrup smooth and liquid.

4. Orange Blossom Water: Orange blossom water adds a floral aroma. It gives the syrup a delicate, citrusy flavor that enhances desserts and drinks.

How to make simple syrup (attir)

1. First, combine 2 cups of sugar and 1 cup of water in a pot.

2. Next, heat the mixture over medium heat without stirring until it starts to boil.

3. Once the syrup begins to boil, add 2 teaspoons of lemon juice and 1 teaspoon of orange blossom water.

4. Then, stir to combine, lower the heat to medium-low, and let it simmer for 4 minutes.

5. After that, turn off the heat and allow the syrup to cool completely.

6. Finally, transfer the cooled syrup to a container or jar and store it in the refrigerator.

Storage

Once your simple syrup has completely cooled down, you can store it in a bottle or an airtight container. Afterward, itsfine to leave it on the shelf at room temperature, so there’s no need to refrigerate it. However, make sure its stored in a cool, dry place, away from direct sunlight. If stored properly, simple syrup can last up to a month or more without spoiling. Just be sure to check for any signs of mold or cloudiness before using it.

How long simple syrup last

Simple syrup typically lasts about 1 to 1.5 months when stored properly in an airtight container at room temperature. If stored in the refrigerator, it can last up to 2-3 months. To extend its shelf life, you can make a thicker syrup by using a 2:1 ratio of sugar to water, which can last even longer. Always check for signs of mold, cloudiness, or an off smell before using it. If any of these occur, it’s best to discard it and make a fresh batch.

Tips and Tricks

1. For a thicker syrup, use half the amount of water compared to the sugar. This creates a rich, concentrated syrup.

2. If you want a thinner syrup, use equal parts sugar and water. This results in a runnier syrup that’s perfect for drinks.

3. For extra flavor, infuse your syrup with herbs, spices, or citrus. Simply add them while heating and strain them out before storing.

4. To keep your syrup from crystallizing, add a little lemon juice. The acidity helps prevent sugar crystals from forming.

5. Store syrup in a glass jar for easy access. Glass doesn’t absorb odors, which helps keep the syrup fresh.

6. If you want a longer shelf life, use a 2:1 sugar-to-water ratio. This thicker syrup lasts longer than regular simple syrup.

7. Don’t overheat the syrup. Heat it just enough to dissolve the sugar. Too much heat can alter the flavor.

Frequently asked questions

1. How long does simple syrup last?

Simple syrup lasts about 1 to 1.5 months at room temperature. If refrigerated, it can last up to 2-3 months.

2. Do I need to refrigerate simple syrup?

No, you don’t need to refrigerate simple syrup. Just store it in an airtight container at room temperature.

3. Can I flavor simple syrup?

Yes! You can add flavors like vanilla, mint, cinnamon, or lemon. Simply infuse them during heating and strain before storing.

4. Can I use simple syrup for hot drinks?

Yes, it works well in hot drinks like coffee or tea. Since itsalready liquid, it dissolves easily.

5. How do I make simple syrup thicker?

To make it thicker, use a 2:1 ratio of sugar to water. This makes a richer, sweeter syrup.

6. Can I use simple syrup in cooking?

Definitely! You can use it to sweeten sauces, dressings, or drizzle over fruit.

7. Is simple syrup the same as corn syrup?

No, they’re different. Simple syrup is made with sugar and water, while corn syrup is made from corn starch.

Recipes that need simple syrup

Osmaliyi bil Ashta

Hrisi Knafeh

Shaabiyat

Knafeh with Mozzarella Cheese

product links

Orange blossom water

pots

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Simple syrup recipe (atir)

Simple syrup, known as atir in the Middle East, is a versatile and essential ingredient used in many traditional desserts. This sweet syrup is especially popular in desserts like ashta, a creamy Middle Eastern treat. What makes atir so appealing is not just its rich flavor, but how incredibly easy it is to make.

Course Dessert

Cuisine Middle Eastern

Keyword atir, simplesyrup, sugarsyrup, syrup

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Cooling time 1 hour hour

Ingredients

• 2 cups sugar
• 1 cup water
• 2 tsp lemon juice
• 1 tsp orange blossom water

Instructions

• In a pot, combine the sugar and water. Turn on the heat and let it come to a boil without stirring.
• Once it starts boiling, add the lemon juice and orange blossom water. Stir to combine.
• Reduce the heat to medium and let the mixture simmer for 4 minutes.
• Turn off the heat and allow the syrup to cool completely.
• Once cooled, transfer to a container or glass jar and seal.

Notes

1. For a thicker syrup, use half the amount of water compared to the sugar. This creates a rich, concentrated syrup.

2. If you want a thinner syrup, use equal parts sugar and water. This results in a runnier syrup that’s perfect for drinks.

3. For extra flavor, infuse your syrup with herbs, spices, or citrus. Simply add them while heating and strain them out before storing.

4. To keep your syrup from crystallizing, add a little lemon juice. The acidity helps prevent sugar crystals from forming.

5. Store syrup in a glass jar for easy access. Glass doesn’t absorb odors, which helps keep the syrup fresh.

6. If you want a longer shelf life, use a 2:1 sugar-to-water ratio. This thicker syrup lasts longer than regular simple syrup.

7. Don’t overheat the syrup. Heat it just enough to dissolve the sugar. Too much heat can alter the flavor.

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