Ma'amoul Med Bil Ashta (Cookie Bars With Clotted Cream Filling and Orange Blossom Syrup)

Name: Ma'amoul Med Bil Ashta (Cookie Bars With Clotted Cream Filling and Orange Blossom Syrup)
Yield: Makes 24 pieces
Ingredients: 4 cups whole milk; 2 Tbsp. sugar; 1½ tsp. rose water; 1½ tsp. orange blossom; 1 Tbsp. lemon juice (about ½ lemon, plus more as needed); 1 Tbsp. distilled white vinegar; 2 cups heavy cream; 2 Tbsp. cornstarch; 2 cups sugar; 1 cup water; 1 Tbsp. lemon juice; 1 Tbsp. orange blossom water; 1 Tbsp. rose water; 1½ cups (245g) semolina flour; 1⅓ cups (187g) all-purpose flour; ½ tsp. (2g) kosher salt; ½ cup (60g) confectioners’ sugar; 1 tsp. (3g) ground mahlab or amaretto extract (optional); ½ tsp. (2g) active dry yeast; 1 cup (200g) melted clarified butter or softened ghee; ¼ cup crushed pistachios

By Reem Assil

April 21, 2022

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

This recipe is an ashta cream filling variation on ma'amoul med. Ma'amoul med bil ashta is a softer, more cake-like version of the bar cookie, since it’s drenched in a fragrant orange blossom syrup.

Cooks' Note:

The clotted cream recipe works using all milk if you don't have cream on hand, but I like the extra richness of the cream. Avoid using reduced-fat milk, since it will not curdle properly. The blossom syrup can be stored in an airtight container in the refrigerator for up to 3 months.

Recipe notes

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