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Golden and crispy baked othmaliye topped with crushed pistachios, drizzled with simple syrup, and showcasing layers of shredded kataifi dough, creamy ashta filling, and melted mozzarella cheese
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Baked Othmaliye with Ashta and Cheese

Course Dessert
Cuisine Middle Eastern
Keyword Baked Othmaliye with Ashta and Cheese
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 pack kataifi shredded dough (454g)
  • 1 cup melted ghee or unsalted butter +2 tbsp to brush thetray
  • 1 cup shredded mozzarella cheese (or more if you prefer it extra cheesy)
  • ¼ cup crushed pistachios
  • simple syrup

Ashta ingredients

  • 2 cups milk
  • 2 cups whipping cream
  • 8 tablespoons cornstarch
  • ⅓ cup sugar
  • 2 teaspoons rose water
  • 2 teaspoons orange blossom water

Simple Syrup Ingredients:

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

Instructions

  • Cut the kataifi dough, then separate it.
  • Add melted ghee or unsalted butter and mix well until everything is combined.
  • Start making the ashta by mixing milk, whipping cream, corn starch, sugar, and keep stirring to prevent sticking to the bottom.
  • When the ashta thickens, remove it from the heat and set it aside
  • Brush a baking tray with ghee or butter, then add the shredded kataifi dough and press down to form an even layer.
  • Add half of the ashta, then optionally add shredded mozzarella cheese, and then add the remaining ashta.
  • Add the remaining kataifi on top and press gently.
  • Bake in a preheated oven at 350°F until golden brown and crispy.
  •  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 it to medium, and 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.
  •  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 it to medium, and 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.
  • Flip it, then add another 1/4 cup of simple syrup or more to your liking and crushed pistachios.
  • Serve while still warm, and while serving, add more simple syrup if desired.

Notes

  • Handle Kataifi Dough Gently:
    • Thaw the dough completely before use, as it tends to break if frozen.
    • Fluff and separate the strands carefully to ensure even baking and a crispy texture.
  • Use High-Quality Butter or Ghee:
    • Opt for high-quality melted ghee or butter for the best flavor and texture.
    • Brush the baking tray generously to prevent sticking and achieve a golden crust.
  • Customize the Cheese:
    • While mozzarella is a great choice, you can experiment with other mild, stretchy cheeses like akawi or ricotta for a unique flavor profile.
  • Perfecting the Ashta:
    • Stir constantly while cooking the ashta to prevent lumps or sticking.
    • Let the ashta cool slightly before layering to maintain consistency.
  • Layer Evenly:
    • Press down the kataifi layers gently to create an even base and topping. This ensures uniform baking and a balanced texture.
  • Keep an Eye on the Oven:
    • Bake at 350°F and check periodically to prevent over-browning. The top should be golden and crisp.
  • Master the Simple Syrup:
    • Avoid stirring the sugar-water mixture while making the syrup to prevent crystallization.
    • Allow the syrup to cool completely before drizzling it over the hot dessert to maintain the texture.
  • Serve Immediately:
    • Baked othmaliye tastes best when served warm, as the cheese is melty, and the flavors are at their peak.
  • Garnish Generously:
    • Add a generous sprinkle of crushed pistachios for added crunch and a pop of color. When serving, drizzle extra syrup on top.
  • Make Ahead:
  • Prepare the ashta and simple syrup in advance and store them in the refrigerator. When ready to serve, assemble and bake the dessert for fresh, crispy results.