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Orange blossom water
Cinnamon stick
Saffron threads
Delicious Arab pastries with pistachio.
Each little pastry is a work of art.
A thin layer of crisp kataifi pastry envelopes an ashta cream filling sprinkled with chopped pistachios and a golden syrup of saffron, creating a perfect combination of flavours and textures.
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minutes
minutes
Medium
500 ml milk
2 slices of sandwich bread
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon Carmencita orange blossom water
1 stick Carmencita cinnamon
250 ml water
250 g sugar
5-10 strands of Saffron Carmencita
250 g kataifi dough
50 g butter
100 g pistachio
7. Roll up the katafi pasta, forming a nest and place it on a baking sheet.
8. Pour the melted butter on top.
9. Bake for 25 minutes at 180⁰C.
10. Pour the syrup on top, fill the nests with the cream and sprinkle with pistachios.
