Bite-sized Osmalleyia Nests with Mascarpone and Bananas
Description
a beautiful twist to the classic osmalleyia! Bite-sized osmalleyia or kunafa filled with mascarpone and bananas.
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
Instructions
- Thaw the shredded phyllo strands.
- Preheat the oven to 190°C/375°F.
- Over low heat, melt the butter in a small saucepan, add oil, stir well and set aside.
- 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 and mix well to infuse the butter equally 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.
To prepare the mascarpone filling:
- Combine the mashed banana, mascarpone cheese, sugar and banana flavoring. Mix all the ingredients together.
- 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
Notes
You can also fill each nests with a clotted cream filling (ashta)and drizzle with sugar syrup
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.
Tried this recipe?Let us know how it was!