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Aish El Saraya
Category: Dessert - (662)
Origin: Palestine, Middle East
Source: Heifa
A variation to the bread pudding, it’s made by placing bread at the bottom of a dish before layering it with sweet syrup and cream and topping it with colorful pistachios. The simple syrup and cream used in this dessert are infused with orange blossom, making it aromatic and flavorful. Servings: 18
Ingredients:
Simple Syrup
- 1.5 cups Granulated Sugar
- 1 cup Water
- 1 tsp Orange Blossom Water
- Ashta (Cream Layer)
- 2.5 cups Half n' Half Full Fat
- 2.5 cups Heavy Cream
- 3/4 cup Granulated Sugar
- 1/2 cup Corn Starch
- 1 tsp Vanilla
- 1 tsp Orange Blossom Water
Other Ingredients
- 10 Pieces of White Sliced Toast Bread, trimmed of crust & toasted
- 1/2 cup Pistachio, crushed
- 1.5 cups Granulated Sugar
- 1 cup Water
- 1 tsp Orange Blossom Water
- Ashta (Cream Layer)
- 2.5 cups Half n' Half Full Fat
- 2.5 cups Heavy Cream
- 3/4 cup Granulated Sugar
- 1/2 cup Corn Starch
- 1 tsp Vanilla
- 1 tsp Orange Blossom Water
Other Ingredients
- 10 Pieces of White Sliced Toast Bread, trimmed of crust & toasted
- 1/2 cup Pistachio, crushed
Preparation:
- Start by making the simple syrup. Combine the sugar and water in a pot and stir together. Let this come to a boil for about 10 minutes then simmer for another 5-10 minutes. The syrup should slightly thicken. Add the orange blossom and stir then set aside.
- Add the toasted white bread to create a layer at the bottom of a 9�13 baking pan. I toasted the white-trimmed sliced bread in the oven at 425 F for about 10 minutes until browned and crispy.
- Top the toast with a majority of the syrup. The point is to soak the bread in this so be sure to get each piece. I used 3/4 of the syrup and stored the rest to serve on the side for anyone who likes an even sweeter bite.
- At this point, work on the ashta which is the cream topping. Combine the heavy cream, half n' half, sugar, and cornstarch. Stir together until there are no lumps. This is best with a whisk. Do not do this over any heat. Once mixed, then place the pot over a stovetop and let this mixture simmer for about 15 minutes while consistenctly mixing it until it thickens.
- You should consistantly stir to avoid scorching the bottom. Once thickened, set aside to cool for 5 min and add the orange blossom and vanilla. Stir again.
- Spread the ashta on top of the soaked bread into an even thick layer.
- Cover the pan and place it in the fridge to cool for at least 4 hours before topping with crushed pistachios on top in an even layer. *
- This dessert is best made the day before and kept in the fridge overnight. I like to add the nuts before serving to preserve freshness.
- Slice and enjoy! It will be perfectly sweet and creamy. It is such a fabulous make-ahead Middle Eastern dessert.
Notes
- This dessert can be stored in the fridge for 2-3 days.
- The simple syrup can also be stored for 2 months in an airtight container or jar in the fridge.
- Add the toasted white bread to create a layer at the bottom of a 9�13 baking pan. I toasted the white-trimmed sliced bread in the oven at 425 F for about 10 minutes until browned and crispy.
- Top the toast with a majority of the syrup. The point is to soak the bread in this so be sure to get each piece. I used 3/4 of the syrup and stored the rest to serve on the side for anyone who likes an even sweeter bite.
- At this point, work on the ashta which is the cream topping. Combine the heavy cream, half n' half, sugar, and cornstarch. Stir together until there are no lumps. This is best with a whisk. Do not do this over any heat. Once mixed, then place the pot over a stovetop and let this mixture simmer for about 15 minutes while consistenctly mixing it until it thickens.
- You should consistantly stir to avoid scorching the bottom. Once thickened, set aside to cool for 5 min and add the orange blossom and vanilla. Stir again.
- Spread the ashta on top of the soaked bread into an even thick layer.
- Cover the pan and place it in the fridge to cool for at least 4 hours before topping with crushed pistachios on top in an even layer. *
- This dessert is best made the day before and kept in the fridge overnight. I like to add the nuts before serving to preserve freshness.
- Slice and enjoy! It will be perfectly sweet and creamy. It is such a fabulous make-ahead Middle Eastern dessert.
Notes
- This dessert can be stored in the fridge for 2-3 days.
- The simple syrup can also be stored for 2 months in an airtight container or jar in the fridge.
