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Mille Feuille Kashta Pistachio

by Rita Nohra May 14, 2019
DESSERT

MILLE FEUILLE KASHTA PISTACHIO

BY MAYA NOUN OF CURLI-Q
Serves 10 | Prep/cooking 45 mins
INGREDIENTS
  • 300g Milk
  • 200g Cream
  • 100g Sugar
  • 40g Corn flour
  • 10g Rose Water
  • 10g Orange Blossom Water
  • 100g Pistachio paste and raw pistachio crumbles
PREPARATION

1. Bake the Mille feuille Sheets. Allow to cool.

2. Heat the Sugar and milk and corn flour.

3. After it cools, whisk in the cream,  rose water and orange blossom.

4. Decorate between layers of Mille feuille, and top with caramelized almonds, or Pistachio.

Corn FlourCreamCurli-QdessertMaya NounMilkOrange Blossom WaterPistachio PasteRamadan DessertRaw Pistachiorose watersugar
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Taste & Flavors
  • WHAT’S NEW
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      • T&F’S PICKS
  • People
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  • ART DE VIVRE
    • Health & Wellbeing
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    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
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      • Salads
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    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
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    • Column3
      • Vegetarian
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  • ON THE MARKET
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books