Mafrouket Pistachios with Ashta
**Ingredients:**
⭐️ Recipe for about 12 servings
**For the Ashta (Cream):**
1. Heat
1 liter of full-fat milk without boiling.
Add 2 tablespoons of vinegar, then turn off the heat. The cheese will separate from the whey. Strain it and rinse it quickly under cold water to remove the vinegar taste.
2. Mix 500 grams of milk with 2 tablespoons of cornstarch while stirring over low heat until it thickens. Add 1 tablespoon of orange blossom water or rose water. Let it cool.
3. Combine the strained cheese with the custard and a can of Nestlé cream. Store it in the fridge.
**For the Mafrouka:**
1. **Preparing the Syrup:** Boil 1 cup of sugar with 1 cup of water and let them boil for 5 minutes. Add 1 tablespoon of rose water or orange blossom water.
2. Heat 20 grams of butter over medium heat along with 1 cup of fine semolina. Pour in the syrup while stirring until it thickens.
3. Add 1 cup of pistachio powder and a sprinkle of green dye (optional). Mix to form a pistachio semolina paste.
4. Shape the mixture into 12 balls. Hollow out each ball and stuff it with 1 tablespoon of the cream, then close the ball. Decorate with crushed pistachios and rose petals.
