Ashtalieh Cream Pudding
Makes: 6 servings
Kater - Sugar Syrup:
  • 1 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon rose water
  • 1 teaspoon orange blossom water
  • 4 cups milk
  • 2 tablespoons sugar
  • 5 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • ¾ lb cream cheese
  • 2 teaspoons mastic powder
  • 1 teaspoon orange blossom water
  • 1 teaspoon rose water
To finish:
  • ½ cup pine nuts, soaked overnight in cold water
  • ½ cup peeled almonds, soaked overnight in cold water
  • ½ cup unsalted pistachios
  1. For the Sugar Syrup: Heat the sugar and ½ cup water in a pan over medium heat until the sugar is dissolved. Add the lemon juice and bring to a boil. Simmer for 2 minutes, then stir in the rose water and orange blossom water. Leave to cool.
  2. For the Pudding: Heat the milk, sugar, cornstarch, flour and half the cream cheese in a saucepan over medium heat, stirring all the time with a whisk until the sugar dissolves. Bring to a boil, then reduce the heat and continue to stir until it thickens.
  3. Add the mastic powder, orange blossom water and rose water and stir another 5 minutes.
  4. Remove the pan from the heat. Pour the mixture into a shallow serving dish and set aside to cool. Spread the remaining cream cheese on top and store in the refrigerator until needed.
  5. To Finish: When ready to serve, divide into pieces, decorate with the nuts and pour over the sugar syrup.
Recipe by Bakepedia at