Pistachio Mafrookeh … مفروكة الفستق الحلبي بالقشطة



  • 1 cup pistachios 
  • 1 cup knafeh dough strings ( عجينة كنافة خشنه – شعر )
  • 1 cup powdered sugar
  • 2 tbs simple syrup (ater)
  • 2 tbs orange blossom water
  • 2 cups Ashta ( clotted cream) for filling 


  1. In the food processor finely grind the pistachios and set aside. And then finely grind the knafeh dough.
  2. In a big bowl, add the pistachios, knafeh dough, sugar, syrup and orange blossom water and mix to combine until a sticky dough obtained.
  3.  line a small tartlet mold with plastic wrap. Scoop out a tbs of pistachio mafroukeh and tap it gently to line the mold with it.
  4. place a smaller ball of the Ashta (clotted cream) on top and then scoop out a smaller ball of dough and pad it gently to cover the tartlet mold. 
  5.  To serve, flip the tartlet onto a plate and garnish with Ashta and crushed pistachios 
  6. Mafrookeh can keep up in the fridge for couple of days



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