Delicious Creamy Arabic Dessert: Layered Rabbat with Pistachio and Homemade Syrup

Creamy Dessert with Pastry

Step 1: Prepare the Cream [00:49]

• In a pot, add 2 cups of milk and 8 tablespoons of cornstarch. Stir until the cornstarch is dissolved.

Step 2: Add Sugar [01:11]

• Add 2 tablespoons of sugar to the mixture and heat on high.

Step 3: Cook the Mixture [01:24]

• Once the mixture starts to thicken, reduce the heat and stir continuously to prevent burning.

Step 4: Add Flavor [02:08]

• Once the mixture thickens, add rose water and a few drops of essence for flavor.

Step 5: Final Cooking [02:32]

• Cook for an additional five minutes on low heat, stirring continuously until the mixture is thick and smooth. Remove from heat and let cool.

Step 6: Combine with Cream [03:10]

• Once cooled, mix in 1 can of creamy cream (125 grams) until well combined.

Step 7: Prepare the Syrup [04:51]

• In another pot, combine 2 cups of sugar, 1 cup of water, and juice from a small lemon. Heat without stirring until boiling.

Step 8: Cook the Syrup [05:09]

• Let it boil for 7-10 minutes until it thickens slightly, then remove from heat and let cool.

Step 9: Prepare the Pastry [06:50]

• Take the pastry dough and cut it into triangles, filling each with the prepared cream mixture and a sprinkle of pistachios.

Step 10: Fry the Pastry [10:20]

• Heat butter in a pan and fry the filled pastries until golden brown on both sides.

Step 11: Serve [13:30]

• Once fried, drizzle the cooled syrup over the pastries and garnish with additional pistachios before serving.