This super easy and delicious dessert is normally baked with filo dough. I enjoy using double puff pastry squares, as it is very easy to make and looks gorgeous when filled with ashta cream. Also, we are using honey instead of simple syrup. Ashta is a clotted milk and a Lebanese gift to the world.

Ingredients:

• 20 squares of puff pastry, each cut to 2 inches by 2 inches
• 1 egg (for egg wash)
• Honey for drizzling
• 1/3 cup of crushed pistachios

Ashta cream:

• 1 cup whipping cream
• ½ cup whole milk
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon granulated sugar
• 1 tablespoon orange blossom water
• 1 teaspoon rosewater

Instructions:

1. Mix the flour and cornstarch in milk and whisk until smooth.
2. Set the saucepan over medium to high heat, and add all the ashta ingredients except the orange blossom and rose water. Mix continuously to ensure there are no lumps. Once the mixture starts to bubble and reaches a full bubble, lower the flame and continue to cook for one more minute, until the mixture becomes very thick. Add the orange blossom and rosewater. Then, pour the mixture into a bowl, cover it, and press plastic wrap on the surface to prevent a skin from forming.
3. Ensure the puff pastry is at room temperature. Depending on the brand, it may come in a full sheet or large squares.
4. Preheat the oven to 400°F.
5. Place the 2×2 inch puff pastry squares on a parchment-lined baking sheet, brush the pastry with egg wash, and bake for 18-20 minutes or until golden brown.
6. Once cooled, add about two tablespoons of ashta cream to one layer, then top with another layer. Drizzle with honey and sprinkle with crushed pistachios.