Shredded phyllo with clotted cream (Ossmaliyeh bel Ashta)

This is a homestyle version of one of the most popular desserts served in traditional Lebanese restaurants and pastry shops in Beirut. It comes either in a large pie format or in individual servings.

It is composed of a super crispy base of fried or oven-toasted shredded phyllo  dough, topped with unsweetened ashta or clotted cream and served with a small pitcher of syrup.

To buy shredded phyllo online, click here. I buy it in the frozen section of my neighborhood mid-eastern store.

INGREDIENTS:

• 1/2  pound of Kadaifi or shredded phyllo dough (1/2 package)
• 6 ounces of  clarified butter
• 1 batch of ashta (can substitute ricotta cheese)
• 1 batch of syrup or honey

METHOD:

1. Separated the strands of shredded phyllo with your fingers; dip them in the clarified butter until all the strands are moistened with butter. Form into the shape you want, either small nests or one large pie.
2. I used the dome molds but a mini-muffin pan could be used just as easily. Heat the oven to 375F and bake them till well browned all over.
3. Remove delicately from the molds and place on paper towels to get rid of the excess grease.
4. Place on a serving platter, place a dollop of ashta on top of each nest and a smidgeon of orange blossom jam (or nothing). Serve with a pitcher of syrup or honey on the side.

NOTE: This dessert benefits from being prepared in advance: the nests of shredded phyllo can be formed in muffin tins (ungreased) and then left to dry out in the open for a day or two; then dipped in melted butter, placed back in the pan, and baked in the oven till extra crisp and golden-brown.

The syrup can be prepared in advance and the ashta or cream as well (the day before).