Step 1

Prepare the ashta cream as per the recipe instructions and cool it completely. Once cool, transfer it to a piping bag with the end snipped off to expose a 1cm opening.

Step 2

Line a baking sheet with parchment paper or a silicone mat. Pipe 1 teaspoon sized dollops of ashta all over the sheet. Lightly wet the tip of your finger with water, then press on the peaks to flatten so that they're more round.

Step 3

Cover lightly with plastic wrap and transfer to the freezer until fully frozen and solid; about 1 hour, no longer than 2 hours. Meanwhile, prepare the mafroukeh dough.

Step 4

In a food processor, pulse together the pistachios and 2 tablespoons (25g) of the sugar until very finely ground. Be careful not to over-process the mixture, to avoid turning the pistachios into pistachio butter.

Step 5

In a medium saucepan, heat the butter over medium-high heat until melted. Add in the semolina and stir until all the grains are well coated with the butter. Continue sautéing until just begins to smell fragrant; about 2 more minutes. It should barely change color.

Step 6

Add in the water and the remaining 1/2 cup plus 2 tablespoons (125g) sugar and stir to combine; mixture will be very loose. Continue cooking the mixture, stirring continuously, until the semolina has absorbed all the moisture, is no longer loose, comes together in one mass and pulls cleanly from the sides of the pan, about 3 minutes. Mixture should resemble mashed potatoes in consistency.

Step 7

Add in the ground pistachio mixture, both the orange blossom and rose waters, and stir until well combined and homogeneous.

Step 8

Transfer to a serving platter and spread into a 2-cm thick, about 9-inches circle (or any shape you prefer), and let cool completely (at room temp or in the fridge) before topping with the ashta.

Step 9

Once cool, spread the ashta all over the top. Use as much or as little ashta as you like; I use all of it. Then garnish with chopped pistachios. Keep refrigerated until serving time. Serve cold or at cool room temperature.

Step 10

Transfer to a bowl, and refrigerate until cooled to room temperature or colder; about 30 minutes. Once cool, be sure not to stir it again, as this soften the dough and makes too sticky.

Step 11

Line another baking sheet with parchment paper or a silicone mat. Once cool, use a tablespoon-size ice cream scoop (or a measuring tablespoon), to scoop dough balls onto the baking sheet.

Step 12

Using your thumb or finger, make a deep indentation into each dough ball.

Step 13

Take the ashta balls out of the freezer and working quickly, peel the frozen ashta from the baking sheet and place one inside each indentation of every dough ball. If you're working in a warm kitchen, you might want to keep the frosting scoops in the freezer, taking only one by one as you work, to prevent them from softening.

Step 14

Gather the dough over the ashta balls to completely cover them. Roll the dough into smooth balls, making sure the ashta is completely wrapped inside and nothing is peaking out.

Step 15

Roll the mafroukeh truffles in ground pistachios to coat. Top with dried rose petal, if available. Place in mini cupcake liners if desired and arrange on serving platter. Keep refrigerated until serving time. Serve cold or at cool room temperature.

Step 16

Both mafroukeh variations will keep well in the fridge, well covered, for 2 days. For the truffles, it is best to coat them with the outer layer of pistachios, on the same day they're served.