The Fast Way to Making Tasty Bassmah_pastry

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We hope you got benefit from reading it, now let’s go back to bassmah_pastry recipe. To cook bassmah_pastry you only need 14 ingredients and 17 steps. Here is how you cook that.

Here are the ingridients that are required to produce a tasty Bassmah_pastry:

1. Use 500 grams of knava.
2. You need 250 grams of mix of margarine&butter.
3. Get 1 kg of cream.
4. Provide 1 tbsp of blossom water.
5. Take 1 tbsp of rose water.
6. You need of Syrup as desired.
7. Provide of For garnish.
8. Prepare 1 tablespoon of crushed pistachio.
9. Use 1 tablespoon of rose petal jam.
10. Use 2 of trays of 25 cm diameter.
11. Get of Préparation of cream:.
12. Get 2 litres of milk.
13. Provide 1/4 cup of vinegar.
14. You need 1 of other litre of milk + 5 tbs of starch.

Ready with the ingridients? Here are the steps on producing Bassmah_pastry:

1. In a pot, pour the 2 litres of milk, keep on the stove till boiling.
2. Turn off the stove and add the vinegar and stir the milk with slowly.
3. When the milk starts immediatly to clot, collect the clotted cream from the surface using a strainer.
4. Drain the clotted cream very well.
5. In another pot, pour 1 litre of milk with starch, mix very well and keep stirring while on the stove.
6. Mix the cream using the blender till we have a smooth mixture with no clots.
7. Keep the cream mixture to cool in the fridge for 3 hours, and it can be used for 3-4 days..
8. Knava preparation: divide the knava for 2 halves, each half in a tray.
9. Dissolve the magarine- butter mix, distribute it evenly between the 2 trays and mix well.
10. Press the knava using butter and margarine till glaze..
11. Put the trays in the oven, on 400°.
12. After 12-15 mins, check the colors, it is done when its goldish brown..
13. Take out the trays from the oven and drain from butter..
14. Dish preparation: in the preparation dish, put the first layer of knava, distribute above the cream, then put the second layer and press it slowly till it sticks with the cream.
15. Saok a bit of syrop mixes with blossom water and rose water. ‏.
16. Garnished with pistachio and rose petal jam.
17. Made by: Nadia Karroum.

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