Another way to use persimmons in dessert.
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Preparation 10 min
Cooking time 6 min
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Portions
4 people
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Difficulty
Easy
Ingredients All ingredients
- 400 g of ashta or 300 g of mozzarella ball and 100 g of mascarpone and 5 cl of orange blossom water
- 100 g of kadaifi or ossmaliyé pastry
- 2 very ripe persimmons
- 50 g of roasted pistachios, coarsely crushed.
Preparation Ossmaliyeh with persimmon
- Spread the ossmaliyeh pastry to a thickness of 1.5 cm and bake at 170 degrees for 6 minutes until nicely golden.
- For the mozzarella ball/mascarpone mixture (instead of achta): drain the mozzarella, mash it with a fork, and mix with the mascarpone and orange blossom water.
- Peel the persimmons and mash their flesh.
- Spread the achta (or the mozzarella ball/mascarpone mixture) in a serving dish, forming a border.
- Fill the center with the persimmon pulp.
- Cover with the crispy ossmaliyeh.
- Sprinkle with crushed pistachios.
Ossmaliyeh with persimmon
-
Preparation 10 min
Cooking time 6 min
-
Portions
4 people
-
Difficulty
Easy
Ingredients All ingredients
- 400 g of ashta or 300 g of mozzarella ball and 100 g of mascarpone and 5 cl of orange blossom water
- 100 g of kadaifi or ossmaliyé pastry
- 2 very ripe persimmons
- 50 g of roasted pistachios, coarsely crushed.
