This chicken casserole is a Brazilian recipe called Torta de Frango. I learned it from my mom. It’s so simple to make and tastes absolutely delicious. It can be served alone or with a side of salad and vermicelli rice, which I love to make alongside it.

This chicken casserole recipe works great with leftover chicken. I usually make it when I have leftover chicken. If you don’t want to cook chicken, you can just buy a rotisserie chicken and shred it. It tastes delicious with rotisserie chicken.

I use thickened cream (ashta) in this recipe, but if you can’t find thickened cream, you can add cream cheese with a little bit of cream to make it creamy. This will also give the dish a rich, creamy flavor.

This recipe is the perfect dish for any gathering. It can be prepared ahead of time and makes a wonderful addition to your dinner party menu.

• 1/2 kg cooked, shredded chicken
• 1 small onion, finely chopped
• 2 to 3 cloves garlic, minced
• 1 large ripe tomato, chopped
• 2 medium-sized carrots, shredded
• 1/2 cup chopped parsley
• 1/2 cup corn
• 1/2 cup chopped mushrooms
• 2 tbsp olive oil or vegetable oil
• 1 can thickened cream (ashta puck)
• 2 cups shredded mozzarella cheese
• 2 large potatoes, peeled and chopped
• 1 cube chicken bouillon mixed with 1/4 cup water or chicken broth
• Salt and pepper to taste
• Additional parsley for garnish
• oil to deep fry

1. Cook the chicken the way you prefer: boiled, baked, or in a pan. Then shred it. You can season it with a little bit of salt and pepper. I usually make this dish with leftover chicken or store-bought rotisserie chicken.
2. Wash and cut the vegetables.
3. In a pan, heat some oil, then add the onion and garlic and sauté for about 2 minutes.
4. Add the mushrooms and sauté for another minute, then add the shredded carrot, tomato and chopped parsley and cook for another 2 minutes.

5. Add the chicken, corn, thickened cream, and the chicken bouillon mixed with 1/4 cup of hot water or chicken broth. Season with salt and pepper.
6. Mix everything together and let it cook for 2 minutes, then remove from the heat.

7. Pour the mixture into a baking dish, then spread and level it.
8. Top with the shredded mozzarella cheese.

9. Cover the baking dish, then bake in a preheated oven at 400°F (200°C) for 20 minutes.
10. While the chicken casserole is in the oven, shred the potatoes and wash them in cold water. Strain very well by pressing the shredded potatoes to remove any excess water.
11. Deep fry the shredded potatoes in hot oil until golden and crispy.

12. Take the chicken casserole out of the oven and top it with the crispy shredd potatoes, then garnish with parsley.
13. You can serve it right away or put it back in the oven for another 5 minutes.

14. Enjoy alone or with a side of salad and vermicelli rice or white rice.

1. This recipe can be prepared ahead of time and cooked when you need it.
2. This recipe can be frozen. Just take it out 30 minutes before you need to bake it. It might take 5 to 10 minutes longer to bake.
3. You can use leftover chicken or store-bought rotisserie chicken.
4. You can substitute thickened cream with 1/4 cup cream cheese and 1/4 cup whipping cream.
5. The shredded potato can be deep-fried. When completely cooled down, place it in a ziplock bag and freeze it for the next time you need it.
6. You can use canned mushrooms instead of fresh.
7. If you like, you can add 1 shredded tomato or a tablespoon of tomato paste to give it a rich and nice color.

The post chicken casserole appeared first on Baiti Ana.

I love making this cake because it’s my kids’ favorite chocolate cake and it’s so easy to make.
With simple ingredients, it comes out fluffy, light, and delicious every single time.

You are going to love this Chocolate Ganache Cake! Sometimes you just need a simple chocolate cake, and this recipe is definitely the one. Despite its simplicity, this cake is so delicious and decadent that anyone who tastes it will be coming back for seconds!

There is a secret ingredient that makes the cake fluffy and light: hot water. It adds moisture to the cake, preventing it from becoming too dry and ensuring a moist texture. Additionally, hot water enhances the flavor of the chocolate.

This cake doesn’t require a mixer and can be mixed by hand. It takes only 5 minutes to prepare and 40 minutes to bake. You can serve it hot or after it has cooled, making it the perfect dessert for your guests. If you are looking for a simple, easy recipe, this is the one.

• 3 eggs
• 1 and 3/4 cups sugar
• 2 and 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 3/4 cup vegetable oil
• 1 and 1/4 cups hot boiling water
• 1 tbsp instant coffee
• 1 tbsp baking powder
• 1 tsp vanilla sugar or extract
• 1/4 tsp salt

Chocolate Ganache:

• 1 1/2 cups whipping cream
• 270g milk or semi-sweet chocolate

White Ganache:

• 1/2 cup white chocolate
• 1/2 cup whipping cream

Additional:

• Flour for dusting
• Oil to brush the tray

Using flour after brushing the tray helps prevent the cake from sticking, making it easier to remove from the tray.

1. Preheat the oven to 350°F.
2. Mix eggs with sugar until it’s fluffy.

3. Mix hot boiling water with instant coffee.
4. Add unsweetened cocoa powder to the mixture with oil, vanilla, and hot water mixed with coffee, then mix all together.

5. Add flour, baking powder, and salt.
6. Mix everything together until combined and smooth, but be careful not to overmix.

7. Brush the baking tray with oil, then dust it with flour.
8. Pour the batter into the pan.

9. Bake the cake for about 40 minutes.

10. While the cake is baking, start preparing the chocolate ganache.
11. Heat the whipping cream in the microwave or in a pot on top of the stove.
12. Add the chocolate and mix until the chocolate is melted and the mixture becomes smooth and liquidy.

13. After the cake is done, insert a toothpick or a knife into the center. If it comes out clean, the cake is done.
14. Take out the cake and cover it.

15. After it has cooled down, use a knife to go around the cake to make it easier to come out.
16. Flip the cake onto a serving plate.

17. Pour the chocolate ganache on top of the cake.
18. For a presentation of a mix of both chocolate and white chocolate ganache, you can also add white chocolate ganache.

1. This cake can be served while it’s hot or while it’s cold.
2. You can poke the cake with a knife or fork before adding the chocolate ganache; that will make the cake more moist because the chocolate will seep inside.
3. Cover the cake when it comes out of the oven; that will help the cake to stay moist.
4. You can use any baking tray you like. If you go with a bigger tray, the cake will be thinner, meaning less baking time, and if you go with a smaller tray, the cake will be thicker, so it will take longer to cook.
5. Always preheat the oven before baking.
6. You can use warm milk instead of hot water.
7. You can use butter instead of oil.
8. You can substitute the hot water mixed with instant coffee with hot brewed coffee.
9. You can add sour cream or yogurt if you like your cake more dense and moist.
10. Always dust your baking tray with flour or cocoa powder that will help the cake not to stick.
11. Sifting your flour and cocoa powder will indeed help your cake batter come out smooth and without lumps
12. If the chocolate ganache is too thick, just add more whipping cream and mix until you reach the desired thickness. If it’s too runny, add more chocolate, then place it in the microwave for a few seconds, take it out, and mix until the chocolate melts. Adjusting the consistency is key to getting the perfect ganache.
13. If you prefer your cake to have a richer chocolate flavor, you can definitely add more cocoa powder to the batter. Adjusting the cocoa powder content allows you to tailor the taste to your liking.

The post chocolate ganache cake appeared first on Baiti Ana.

This cake is made with simple ingredients and can use regular milk instead of coconut milk; both ways taste delicious.

• 2 and 1/2 cups sifted flour
• 1 and 1/2 cups sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 cup shredded unsweetened coconut
• 1 and 1/2 cups hot milk (or for extra flavor, use coconut milk)
• 1 tbsp baking powder
• 1 tsp vanilla sugar or extract
• 1/4 tsp salt

Topping:

• 1 can sweetened condensed milk
• 1/2 cup shredded coconut

1. Preheat the oven to 350°F.
2. Mix together the eggs and sugar until fluffy, then add the oil, milk, baking powder, vanilla, and salt. Mix again until well combined.

3. Add the shredded unsweetened coconut, then mix.
4. Sift the flour, then add it and mix until everything is combined, but don’t overmix.

5. Grease a baking pan, then sprinkle some flour to help the cake not stick.
6. Pour the cake batter, then bake for about 35 to 40 minutes.

7. Stick a toothpick or knife into the cake to check if it’s done. If it comes out clean, the cake is done; if not, it needs more cooking time.

8. When you take the cake out, and while it’s still hot, add the sweetened condensed milk and top it with coconut.
9. Let the cake rest before serving for at least 1 hour so the sweetened condensed milk go in the cake

cover the cake while still hot if you want it extra moist

if you like the sweetened condensed milk to go inside the cake poke the cake when comes out the oven with fork then add the sweetened condensed milk

i used 9×13 inch tray for this recipe

The post coconut cake appeared first on Baiti Ana.

flat croissant Start by flattening a fresh or store-bought croissant, then bake it until it’s golden and crispy.

I’ve tried both ways, and both taste delicious. You can make them from scratch, or you can take it easy and just use store-bought ones. They’re faster and only take 10 minutes to bake in the oven.

You can add any topping you like. I made four different kinds: one with pistachio spread and crushed pistachios, one with chocolate spread and Ferrero Rocher chocolate, one with cheesecake and fresh fruit, and one with a mix of chocolate spread and pistachio spread. But feel free to add any topping that you prefer.

store bought croissant

chocolate spread of your choice

pistachio spread of your choice

crushed pistachios

Ferrero Rocher or wafer chocolate or any other kind of chocolate of your choice

fresh fruit preferably berries

cheesecake cream topping ( 1 cup whipping cream +1/4 cup powdered sugar+ 2 tbsp softened cream cheese)

1; Take store-bought croissants and flatten them with a rolling pin, rolling a few times until they’re flat. Place them on a baking tray and bake in a preheated oven at 350°F for about 10 to 12 minutes.

2; When you take it out of the oven, it will be crispy on the outside but still a little soft. Let it cool down, and it will become harder and more firm.

3; When it’s completely cooled down, start by adding the topping that you like. I made mine with pistachio spread and crushed pistachios, and another one with chocolate spread topped with Ferrero Rocher. Or, you can add any chocolate you like. I also made one with cheesecake topping that I prepared ahead of time and topped it with fresh fruit, and one with a mix of chocolate and pistachio spread.

4; To make the cheesecake topping, in a mixer, add cold whipping cream and powdered sugar, and mix until stiff peaks form. Then, add soft cream cheese and mix again. Place the mixture in a piping bag, then refrigerate before using.

5; The ones with chocolate and pistachio spread can stay out of the fridge, but the one with cheesecake topping shouldn’t stay out of the fridge for a long time.

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Store-bought butter can contain unnecessary and lower-quality ingredients. Make your own butter at home instead! You will be blown away by how flavorful and delicious this homemade butter is.

Homemade butter is incredibly easy to make with the help of your stand mixer, blender, or food processor! Back in the day, they had to do it by hand, which took longer than 20 minutes. So, we really have no excuse not to make butter at home at least once! You could even use a hand mixer if that is easier for you. So trust me, whatever you have will work great.

All you need is whipping cream, and with a few simple steps in less than 3 minutes, you will have tasty homemade butter — creamy and delicious!

While making butter is easy at home, making ghee is just as simple. All you need is good quality butter, and if you use the homemade butter we made, it will taste amazing. So, after making butter, you can make ghee using the butter we made.

You can use store-bought butter to make ghee instead of using homemade butter.

Ghee is a type of clarified butter, more concentrated in fat than butter as it doesn’t contain water or milk solids. it taste delicious in food and desserts.

When you make homemade ghee, you won’t buy it anymore. It tastes and smells so good when you make it at home.

When you make butter at home, it will also yield buttermilk. So, for those who love buttermilk, this recipe is for you.

When you make butter at home, it will also yield buttermilk. So, for those who love buttermilk, this recipe is for you.

I usually make butter when I have whippimg cream about to expire

1L whipping cream

1. Pour whipping cream into a stand mixer, blender, or food processor and mix on high speed.
2. after about one minute or a little bit more, it will turn into whipped cream.

3. Continue mixing on high speed until the cream separates into butter and buttermilk.

4. Remove the butter to a bowl and strain out the buttermilk.

5. Squeeze the butter, then place it in a bowl of cold water and squeeze again to remove any access buttermilk.

6. Make sure to squeeze thoroughly to remove any access liquid.

7. Save the butter in a container in the fridge.

8. To make ghee, you need butter. So, add the butter we just made into a pot and let it melt over medium heat.

9. When start bubbling lower the heat then let it simmer on low

10. With spoon, skim off the white foam.

11. Then let it simmer on Low heat for about 10 minute until it becomes clear.

12. Move from the heat then let it cool down before pouring into a jar. (Use sstrainer)

13 . Let it cool down before covering.

14.store in a cool and dry place, in your party or the fridge.
15. When the ghee cool down it will get thicker.

Note:

you can add salt to make salty butter

butter last up to 3 weeks in the fridge and up to 9 months in the freezer but if you rinse your butter well with cold water and squeeze out all the butter milk, it will last longer in the fridge.

you can store the ghee in a tight closed container or jar in a cool and dark area for up to 3 months or in the fridge for up to 1 year

The post Homemade Butter and Ghee appeared first on Baiti Ana.

It’s a satisfying weeknight dinner that you’ll find yourself making over and over again.

This recipe offers the most delicious creamy pasta you’ll ever eat, better than any restaurant’s and It’s the perfect vegetarian dish.

Feel free to customize this recipe to your liking! You can adjust the spices, add extra garlic, or sprinkle in more Parmesan cheese to suit your taste preferences. Whether you prefer a bit more kick from additional spices, an extra garlicky punch, or a richer cheesy flavor, don’t hesitate to tailor this dish to your liking..

-300g Pasta

– 2 cups whipping cream

– 1 cup milk

– 1 150g herbs and garlic Boursin cheesecake

– 2 tbsp butter

– 2 tbsp flour

– 1/2 tsp paprika

– 1/4 tsp cayenne pepper or chili flakes 

– 1/4 tsp black pepper

– 1 tsp salt (or more to taste)

– Parsley for garnish

_ Parmesan cheese ( optional)

Note: I used penne pasta, but feel free to use any kind of pasta that you prefer.

This dish pairs perfectly with a side of Caesar salad and garlic bread.

1. In a pot, add water and bring it to a boil. Then, add the pasta and let it cook.

2. In another pot, add butter. When it melts, add flour and mix together.

3. Add whipping cream and milk, and mix. Then, add Boursin cheese and mix until everything is combined.

4. Add salt, black pepper, paprika, and cayenne pepper (if you like a kick of spiciness) to the sauce, then mix.

5. Strain the pasta, then add it to the sauce and mix. Turn off the heat and let it simmer for a couple of minutes before serving.

6. Garnish with parsley and Parmesan cheese.

Notes

I used penne pasta, but feel free to use any kind of pasta that you prefer.

I used Boursin cheese, but you can use any creamy cheese with herbs, and you can add fresh garlic if desired.

You can use milk instead of whipping cream, but it won’t be as rich

The post creamy Boursin pasta appeared first on Baiti Ana.

How I Learned to Make These Cheesecake tarts

“For many, certain desserts hold a special place in our hearts, and for me, these cheesecake tarts are one of those treats.
Over time, they’ve become a go-to recipe for family and friends, loved for their creamy texture and deliciously crisp crust. What makes them even better is how easy they are to prepare, yet they always impress. They’ve become a staple at every occasion, and l’m excited to share this recipe with you.”

How do you make a mini Cheesecake Tarts ?

l use store-bought mini tart shells, but you can make homemade tart shells.
However, store-bought ones are easier if you’re looking for a quicker dessert to make.

Ingredients for cheesecake tart :

• 24 Tart shells
• 1 block cream cheese (250g)
• 2 cups whipping cream
• 1 can sweetened condensed milk (300ml)
• Fresh berries and bananas
• Caramel sauce
• Pistachios

How to make cheesecake tarts

1. Preheat the oven to 375°F and place the mini tarts in a baking tray. Bake following the directions on the mini tart shell package.

1. Start preparing the filling by whisking 2 cups of whipping cream and half of the can of sweetened condensed milk.
2. After it’s fluffy, transfer it to a dish. Then add the cream cheese and the other half of the sweetened condensed milk. Whisk until smooth and fluffy.
3. Add back in the whipping cream and whisk for only a couple of seconds.
4. Place the cheesecake cream mix in a piping bag and set it aside or in the fridge until ready to use.
5. Take out the mini tarts and let them cooldown completely

6. When cooled down, fill them with the cheesecake mix, top with fresh fruit and caramel sauce.

7. Place in the fridge until you want to serve them.

Pro Tip :¹

this recipe can be prepared ahead of time even the day before,Also, you can cook the tarts and make the cheesecake filling the day before then fill the same day of serving. For the best results is to place in the fridge for couple of hours before serving will taste way better.

Cheesecake Tarts

Recipe by baitianaCourse: DessertsCuisine: French, AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Delicious mini cheesecake tart with a creamy filling and crisp crust.

Ingredients

• 24 Tarts shells

• 1 Block cream cheese (250g)

• 2 Cups whipping cream

• 1 Can sweetened condensed milk (300ml)

• Fresh strawberries and bananas

• Caramel sauce

• Pistachios

Directions

• Preheat the oven to 375°F and place the mini tarts in a baking tray. Bake following the directions on the mini tart shell package.
• Start preparing the filling by whisking 2 cups of whipping cream and half of the can of sweetened condensed milk..
• After it’s fluffy, transfer it to a dish. Then add the cream cheese and the other half of the sweetened condensed milk. Whisk until smooth and fluffy.
• Add back in the whipping cream and whisk for only a couple of seconds.
• Place the cheesecake cream mix in a piping bag and set it aside or in the fridge until ready to use.
• Take out the mini tarts and let them cooldown completely..
• When cooled down, fill them with the cheesecake mix, top with fresh fruit and caramel sauce.
• Place in the fridge until you want to serve them.

More Cheesecake Recipes :

• Mango Cheesecake Cups
• Baklawa Cheesecake Recipe
• Biscoff Cheesecake Recipe
• Baked Cheesecake Recipe

The post Cheesecake Tarts appeared first on Baiti Ana.

Kibbeh bil siniyi can be made using a food processor or by hand. It can also be prepared ahead of time and stored in the freezer; when needed, simply take it out and place it in the oven.

Kibbeh bil siniyi tastes best when you add plenty of olive oil, ghee, or butter to enhance its flavor.

Serving Kibbeh bil siniyi with a side of soup, yogurt, or ketchup enhances its flavors and makes for a delightful meal.

Kibbeh Dough:

–  2 cups fine bulgur wheat

–  500g extra lean ground beef

–  1 small minced onion

–  1 minced sweet pepper

–  2 tbsp water

–  2 tsp salt

–  2 tsp paprika

–  1/2 tsp black pepper

–  1 tbsp kibbeh spice or (1 tsp 7 spice + 2 tsp cumin)

Kibbeh Filling:

–  500g lean ground beef

–  2 tbsp olive oil

–  1 small chopped onion

–  1 tsp salt or more to taste

–  1 tsp 7 spice

–  1/2 tsp black pepper

–  2 tbsp ghee or butter or oil

–  pine nuts or silvered almonds (optional )

olive oil as needed

1. Begin by preparing the filling: Cook the ground beef with oil, then add spices. Once the meat is nearly done, incorporate chopped onions and cook for a few more minutes. Add butter, thoroughly combine, and then turn off the heat. Optionally, include pine nuts or silvered almonds and pomegranate seeds.

2. Transfer the meat filling to a plate and allow it to cool down.

3. Now, start making the dough: Rinse 2 cups of fine bulgur wheat and use a strainer to remove any excess water. Let it sit for 5 minutes.

4. In a blender or food processor, combine 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until smooth.

5. Add the rinsed fine bulgur wheat to the mixture along with salt, black pepper, paprika, and 7-spice, then mix well.

6. Incorporate extra lean ground meat and mix by hand or using a food processor.

7. Roll the kibbeh dough between parchment paper, then use the baking dish in which you’ll be making the kibbeh bil siniyi to cut out the exact size.

8. Brush the baking dish with olive oil, then add a thin layer of dough followed by the meat filling and another layer of dough.

9. Smooth the top layer, shape it as desired, and generously drizzle with olive oil or melted butter, or a combination of both.

10. Bake in a preheated oven at 400°F until golden brown, approximately 45 minutes.

Tips

ـKibbeh bil siniyi can be prepared a day or two in advance, stored in the fridge or freezer, and then baked just before serving.

ـOlive oil, ghee, or butter can be used for this dish.

ـKibbeh bilsiniyi can be prepared and frozen. Add parchment paper to the bottom of the tray so it’s easy to remove the tray after freezing. Then, you can store it inside a freezer-safe ziplock bag. When you’re ready to cook it, take it out and place it in a baking dish, then bake.”

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Othmaliye is crispy on the outside and creamy and cheesy on the inside. It’s best served while still warm, accompanied by simple syrup and crushed pistachios.”

You can make it with just the ashta or add cheese to the ashta, which makes it cheesy and delicious.

1 pack of kataifi shredded dough (454g)

1 cup melted ghee or unsalted butter +2 tbsp to brush the tray

1 cup shredded mozzarella cheese (or more if you prefer it extra cheesy)

1/4 cup crushed pistachios

Simple syrup

• Ashta Ingredients
• 2 cups milk
• 2 cups whipping cream
• 8 tbsp cornstarch
• 1/3 cup sugar
• 2 tsp rose water
• 2 tsp orange blossom water

• Simple Syrup Ingredients
• 2 cups sugar
• 1 cup water
• 2 tsp lemon juice
• 1 tsp rose water
• 1 tsp orange blossom water

1. Cut the kataifi dough, then separate it.

2. Add melted ghee or unsalted butter and mix well until everything is combined.

3. Start making the ashta by mixing milk, whipping cream, corn starch, sugar, and keep stirring to prevent sticking to the bottom.

4. When the ashta thickens, remove it from the heat and set it aside

5. Brush a baking tray with ghee or butter, then add the shredded kataifi dough and press down to form an even layer.

6. Add half of the ashta, then optionally add shredded mozzarella cheese, and then add the remaining ashta.

7. Add the remaining kataifi on top and press gently.

8. Bake in a preheated oven at 350°F until golden brown and crispy.

9. While it’s baking, make the simple syrup by adding sugar and water to a pot without mixing. Turn the heat to high; when it starts bubbling, lower to medium, add lemon juice, orange blossom water, and rose water. Let it boil for 4 minutes, then remove from the heat and let it cool down.

10. When the othmaliye is done, which usually takes about 45 minutes (depending on your oven), take it out and add 1/4 cup of the simple syrup.

11. Flip it, then add another 1/4 cup of simple syrup or more to your liking and crushed pistachios.

12. Serve while still warm, and while serving, add more simple syrup if desired.

The post Baked Othmaliye with ashta and cheese appeared first on Baiti Ana.

The best type of ashta to use with this dessert is Arabic ashta, and you can find the full detailed recipe here.

the simple syrup should be prepared ahead of time and thick not runny.

you can substitute the simple syrup with honey or sweetened condensed milk.

– 1 pack of phyllo sheets

– Ghee or butter, as needed

– Arabic ashta (recipe in the link https://baitiana.com/2024/03/11/arabic-ashta-القشطه-العربيه/

– Simple syrup

– Crushed pistachios

-cannoli molds ( the link for it below)

https://amzn.to/3x65tyl

Simple Syrup:

– 2 cups sugar

– 1 cup water

– 2 tsp lemon juice

– 1 tsp rose water

– 1 tsp orange blossom water

Combine sugar and water in a pot, and without stirring, heat the mixture until it starts bubbling. 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 down.

1. Prepare the ashta and the simple syrup ahead of time.

2. Cut the phyllo dough in half and cover, put on top each other and cover with a cloth so don’t dry.

3. Take a sheet of phyllo dough, fold it in half, then brush with melted ghee or unsalted butter.

4. Roll into a cannoli-shaped mold, then squish to form a wrinkled shape.

5. Place on a baking tray and repeat until you’ve used all the dough.

6. Bake in a preheated oven at 350°F until crispy and golden brown.

7. Take out of the oven and drizzle with simple syrup immediately.

8. Let it cool down, then fill with ashta and press the ends with crushed pistachios.

9. Place it in the fridge for an hour before serving.

Notes:

baklava rolls can be preapared ahead of time then filled with ashta the day of serving

this taste the best if you refrigerate for an hour before serving

it will stay crunchy for up to 2 days in the fridge

you can drizzle honey or sweetened condensed milk instead of simple syrup

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