Oussmalieh

1/2 kg Oussmalieh Pastry
1 cup butter
2 tbsp ghee or vegetable oil
Orange blossom petals jam, for decoration
Ground pistachios, for decoration

Homemade Ashta:
1 cup milk
2 cups fresh cream
3 tbsp corn flour, dissolved in 1/4 cup of milk
1 tbsp sugar
1 tbsp orange blossom water
1 tbsp rose water

Sugar Syrup:
3 cups sugar
1 1/2 cups water
2 tsp lemon juice
1 tsp orange blossom water
1 tsp rose water

Preparation:
To prepare the homemade ashta--Heat the milk, sugar and cream in a saucepan. Dissolve the cornflour in the 1/4 cup milk and blend into the heated milk-cream mixture.Cook until bubbly. Remove from heat and stir in the rose water and orange blossom water. Leave the mixture to set.
To prepare the sugar syrup-- Heat the sugar and water in a saucepan and bring to the boil. Reduce the heat and continue boiling for another 10 minutes. Add the lemon juice and boil for another 2 minutes. Remove from heat and stir in the rose water and orange blossom water.
For the Oussmalieh-- Melt the butter and ghee in a saucepan. Brush muffin or cupcake molds with the butter. Rub the Oussmalieh strands with some of the butter-oil blend and press at the bottom and sides of the molds. Fill with 1-2 tbsp of homemade ashta. Top with a thin layer of Oussmalieh strands and press slightly.  Brush with butter and oil. Bake in a preheated oven at 350F (180C) until the top and bottom are pinkish in color. Remove and invert on a big tray. Pour the cold sugar syrup over the Oussmalieh and leave for the syrup to be absorbed. Decorate with more ashta, ground pistachios and orange blossom petals jam. NB--You can bake the dough layers until golden beforehand; then just before serving arrange with the ashta layers and serve syrup on the sides.
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