Bite-sized Osmalleyia Nests with Mascarpone and Bananas

Osmalleyia, or kunafa/kunafah as it is known in other countries,is made of ashta (clotted cream) sandwiched between two round layers of flaky toasted or fried shredded phylo dough pastry(kataifi) and sweetened with sugar syrup.

Here is a beautiful twist to the classic osmalleyia! Bite-sized osmalleyia or kunafa with a filling of mascarpone and bananas !! If you are a regular reader over here, you would probably know my love affair with this combo! The miniatures are typically more elegant and more perfect for a buffet style entertaining!! They are easy to make and easier to manage for a party! You will love these fun bite-sized treats!! However, you may still prefer to fill them with the classic ashta(clotted cream) and drizzle with sugar syrup.  Anyway you make them, I promise you will love!! I have provided you with both recipes. So just choose the filling you wish to make, go ahead and indulge yourself and visitors with these super yummy treats. Ramadan mubarak to all!!

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Here, the nests are filled with mascarpone cheese and bananas.

 Traditionally, osmalleyia nests are filled with clotted cream (ashta ) and drizzled with sugar syrup

Lightly, pull the shredded phyllo dough (kataifi) with your hands to separate into a loose pile.

Pour the melted butter-oil mixture over the shredded dough. Mix well to infuse the butter with the dough.

Brush the muffin tin with some melted butter

Take a small piece of the shredded kataifi dough, about 15 cm/6 inches long and 3cm/ about 1 inch wide, fold inwards of the sides to shape it a small round circle large enough to fit the bottom and part of the sides of the muffin tin. With your thumb, press the pastry to fit well.  Divide the rest of the shredded phyllo dough among the muffin tin.

Bake to a golden brown color about 10-12 minutes. Remove from the oven and set aside to cool down

Transfer the filling to a pastry bag and fill each shredded phyllo nest with some of the filling

Can be garnished with ground pistachios, optional

You can also fill the nests with clotted cream (ashta ) and drizzle with sugar syrup

A taste to remember!

Ingredients:

• 300 g. /10 oz. shredded phyllo dough/ kataifi/ kadaifi
• ½ cup butter, and some extra more to grease the muffin tin
• ½ cup oil

For the mascarpone filling:

• 400 g. /14 oz. mascarpone cream cheese
• 1 medium sized banana, mashed
• A drop of banana flavoring or vanilla extract
• ¾ cup sugar
•  

You need a muffin tin, I used a mini muffin tin

For the ashta ( clotted cream filling)

• 2 cups milk
• 2 tablespoons cornstarch
• 1 tablespoon fine or coarse semolina
• 1/4 teaspoon mastic gum, optional

Directions:

1.  Thaw the shredded phyllo strands.
2. Preheat the oven to 190°C/375°F.
3. Over low heat, melt the butter in a small saucepan, add oil, stir well and set aside.
4. Lightly, pull the shredded phyllo dough (kataifi) with your hands to separate into a loose pile.
5. Pour the melted butter-oil mixture over the shredded dough and mix well to infuse the butter equally with the dough.
6. Brush the muffin tin with some melted butter.
7. Take a small piece of the shredded kataifi dough, about 15 cm/6 inches long and 3cm/ about 1 inch wide, fold inwards of the sides to shape it a small round circle large enough to fit the bottom and part of the sides of the muffin tin. With your thumb, press the pastry to fit well.  Divide the rest of the shredded phyllo dough among the muffin tin.
8. Bake to a golden brown color about 10-12 minutes. Remove from the oven and set aside to cool down.

To prepare the mascarpone filling:

1. Combine the mashed banana, mascarpone cheese, sugar and banana flavoring. Mix all the ingredients together.
2. Transfer the filling to a pastry bag and fill each shredded phyllo nest with some of the filling. Can be garnished with ground pistachios, optional

You can also fill each nests with a clotted cream filling (ashta) and drizzle with sugar syrup. Happy eating!!

 For the ashta (cream filling): Place the milk, cornstarch and semolina in a saucepan over medium heat, whisking constantly until the mixture boils and thickens.  Set aside to cool down.

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