Orange Blossom Osmalieh

Serves 8

Ingredients

For the osmalieh: 

• Nonstick cooking spray

• 2 (1-pound) box frozen shredded phyllo dough, thawed 

• 4 sticks (1-pound) unsalted butter, melted 

For the mascarpone cream:

1 cup heavy cream

¼ cup confectioners’ sugar

• 3 tablespoons rosewater

• 2 cups mascarpone, room temperature

• ¼ cup crumbled feta

For the orange blossom syrup:

• 1 cup granulated sugar

• ¼ cup orange blossom water

Chopped pistachios, for garnish

Instructions 

Make the osmalieh

Preheat the oven to 400°F. Coat two 9-inch cake pans with nonstick spray.

In a medium bowl, toss the shredded phyllo with the melted butter until fully coated. Divide in half and press into the bottom of each prepared cake pan, until flat and compacted. Bake for 25 to 30 minutes, rotating the pans halfway, until the pastry is crispy and golden brown. Cool in the pans for 20 minutes, until the pastry is set, then turn out onto a wire rack or paper towel to drain the excess fat. (This step can be done up to 1 day ahead, stored at room temp, and filled when ready for serving.)

Make the mascarpone cream

Add the heavy cream, confectioners’ sugar, and rosewater to a large bowl. Use an electric hand mixer to whip the cream to soft peaks. In a separate medium bowl, fold the mascarpone and feta together until soft and spreadable. Add ⅓ of the whipped cream to the mascarpone and fold until incorporated. Add the remaining cream in two parts, folding each in to incorporate. Transfer the mixture to a piping bag fitted with a star tip (or large zip top bag) and refrigerate until ready to assemble. (This step can be done and refrigerated up to 1 day ahead.)

Make the orange blossom syrup

In a small saucepan, add 1 cup of water with the sugar and orange blossom water. Set over medium heat and simmer for 15 minutes without stirring, until the sugar has dissolved and the mixture is a little syrupy. Let it cool. (This step can be done up and refrigerated up to 1 day ahead.)

To assemble, set one disc of cooked filo dough on a cake stand or serving plate. Brush with ¼ cup of the orange blossom syrup. Pipe the mascarpone cream in a circular motion to fully cover the phyllo. (Snip the corner off the zip top bag, if using.) Pipe a second layer of cream on top of the cream so the filling is extra thick, leaving a little in the bag for decorating the top. Place the other disc of phyllo on top of the cream. Press down very gently to make a large cream sandwich. Brush with another ¼ cup of syrup and decorate the top with the remaining mascarpone cream. Sprinkle with chopped pistachios. To serve, use a serrated knife to cut the entire cake in half, then cut each half in half. Cut again to make 8 slices. Serve with the remaining 1 cup of syrup on the side so each person can drizzle over their slice.