Qatari-style Creamy Pastry

Ingredients

In this Qatari adaptation of the Hungarian Krémes, we incorporate Qatari flavors and ingredients to create a unique twist. The addition of rose water infuses the pastry with a delicate floral aroma, while the crushed pistachios add a subtle nutty crunch. These additions give the dessert a distinct Qatari touch, elevating it to a whole new level of indulgence. We alse have the original recipe for Krémes, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 4 large egg yolks 4 large egg yolks
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 tablespoon rose water 1 tablespoon rose water
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Roll out one sheet of puff pastry and place it on a baking sheet. Prick the pastry with a fork to prevent it from puffing up too much during baking.
3. 3.
   Bake the pastry for 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
5. 5.
   Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
6. 6.
   Remove the custard from the heat and stir in the vanilla extract and rose water. Let it cool slightly.
7. 7.
   In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the custard mixture until well combined.
8. 8.
   Spread the custard cream evenly over the cooled puff pastry sheet. Place the second sheet of puff pastry on top.
9. 9.
   Refrigerate the pastry for at least 2 hours to allow it to set.
10. 10.
    Before serving, sprinkle the crushed pistachios over the top for garnish. Cut into squares or rectangles and serve chilled.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out. If it becomes too soft, refrigerate it for a few minutes to make it easier to handle.
• Rose water — Use a high-quality rose water to ensure a delicate and authentic flavor. Adjust the amount according to your preference for the floral aroma.
• Crushed pistachios — For a vibrant green color, use unsalted and shelled pistachios. Crush them coarsely to add a delightful crunch to the pastry.

Tips & Tricks

• To achieve a crisp puff pastry, make sure the oven is preheated and at the correct temperature before baking.
• Allow the custard to cool slightly before adding the whipped cream to prevent it from deflating.
• For an extra touch of luxury, drizzle honey over the pastry before serving.
• Experiment with different garnishes such as edible rose petals or a dusting of powdered sugar.
• Serve the Qatari-style Creamy Pastry chilled for the best taste and texture.

Serving advice

Serve the Qatari-style Creamy Pastry as a delightful dessert after a Qatari-inspired meal. Cut it into elegant squares or rectangles and present it on a dessert platter. Accompany each serving with a small dollop of whipped cream and a sprinkle of crushed pistachios for an extra visual appeal.

Presentation advice

To enhance the presentation, dust the top layer of puff pastry with a light sprinkle of powdered sugar just before serving. This will add a touch of elegance and create a beautiful contrast against the golden pastry and creamy filling.