May 1, 2016
- Prep: 15 mins
- Cook: 6 mins
- Enough for: 12
11. In a bowl, put the biscuits, pistachio, sugar syrup and flower water. Mix with your fingertips until smooth dough forms. Set aside.
32. The Cream: In a deep saucepan put the cornstarch, flour, sugar, and rose water. Whisk until the cornstarch dissolves. Put the saucepan over medium heat and stir until the milk thickens. Let it cool.
53. Bring a mini brioche mold, or a small bowl, and line with a piece of cling film.
74. Put some of the biscuit dough in the mold and press it to cover the bottom and sides. Fill with some cream and top with biscuit dough. Remove the Mafrookeh from the mold. Serve with Lemon Flowers Jam.
For a quick preparation use 9-inch serving dish. Put half of the Mafroukeh in the bottom, add the cream then add the rest of the Mafroukeh.