Othmaliyeh Kunafa with Fresh Ashta Cream and Fragrant Syrup

About this recipe

The grandest dessert of the Ramadan table in Lebanon and the Levant: crisp toasted kunafa threads against cool, fresh cream.

The secret

Bake the two kunafa discs separately until fully golden and crisp, then fill them with cold cream and assemble.

Serve it with

Cut into squares, garnish with orange-blossom jam and pistachios, and pour over thick, cold syrup.