Mafroukeh Truffles recipe is a popular and delicious Middle Eastern dessert. This recipe is simple and easy to make; it requires little effort to make such a delicious bite. Best of all, they do not require any baking.
It is a traditional dessert made of a layer of semolina topped with Ashta, Middle Eastern Clotted Cream, sweetened with orange blossom water sugar syrup, and topped with roasted nuts.
Add Some Syrup to Make Them Shine!
Tell Me All About It!
Mafroukeh recipe is well known in the Middle Eastern region. It consists of small truffles filled with some delicious cream on the inside. It is both creamy and crunchy. You can add a sprinkle of pistachios on top of it in order to give an authentic Ramadan presentation. It takes the flavor from delicious to divine!
In order to finish quickly, place the frozen Ashta, Middle Eastern Clotted Cream inside each indentation, gather the dough around it, roll into a nice and smooth ball. Although the mafroukeh is perfectly sweet on its own, but adding a drizzle of syrup makes the presentation better.
Tasty Mafroukeh!
Top It All Off With Some Toppings
You will need shelled raw pistachios for this mafroukeh recipe. Some people like to peel them, which you can do by soaking them in hot water for a few minutes and afterward rubbing off the skin. However, there is no difference if you peel them or not.
Also, using rose petals gives this dish an authentic presentation and decorates the whole plate.
Adding Qater (Sheera) on top is important for the final presentation. And it also gives a delicious and sweet taste.
In order to thicken the simple syrup, you must add a splash of lemon juice. It also intensifies the flavor.
Sweet Mafroukeh With Filling
Tips and Tricks
Make sure not to freeze the cream before stuffing it in order not to make a mess.
Adding corn starch makes the syrup thick.
Before preparing the cream, finish the simple syrup and let it aside.
You have to put the mafroukeh in the fridge for about an hour before eating it in order to be able to cut it into clean slices.
Do not forget to be creative in the presentation. Serve them in a spring form pan and sprinkle some pistachios on top. Or you can also serve them in cupcake molds and top them with mixed nuts, dried rose petals, or chopped dried fruit.
White and Creamy Dessert
Frequently Asked Questions (FAQs)
You can simply scoop out the dough after it has cooled, then make indentations with your finger for the ashta to sit in.
At fist, it starts to look very loose and soupy, so you have to continue cooking the mixture until it comes together in one mass and pulls cleanly from the sides of the pan. That should take about 3 minutes. The mixture must resemble mashed potatoes in consistency.
Actually, the dough comes together in a matter of minutes over the stovetop and it does not require baking.
You will be surprised to hear that it can be prepared with ground kunafa dough instead of semolina. However, semolina is the most successful and flop-proof.
Delicious Dessert
How do I Make the Filling?
In a medium-sized pot, you must mix the flour with some milk and cornstarch. You have to make sure they dissolve.
Once you place the pot on medium-high heat, start whisking the mixture until it starts bubbling. You have to keep whisking until it starts to thicken.
Once it is thick, take it off the heat, and add the orange blossom water then mix. Once done, transfer the mixture to a bowl immediately and cover it with plastic wrap. The plastic wrap must touch the surface of the cream to avoid forming a film on the surface as it cools.
Sweet Mafroukeh dessert
Ingredients You Will Need
Good quality almond flour
Powdered sugar
Orange blossom water
For the Filling:
Ashta, Middle Eastern Clotted Cream recipe
Ricotta (optional)
Mafroukeh Comes in Many Shapes!
Steps to Prep
Syrup Preparation:
First, add the sugar and water to a pot and let it come to a boil on medium heat.
Next, stir to remove sugar buildup on the bottom of the pot.
Then, once it starts boiling, add the orange blossom and lemon.
Finally, let it boil for 15 minutes before removing it from the heat.
Mafroukeh Preparation:
Make Qater (Sheera) and set aside to cool.
Meanwhile, in a pot, add the cream and corn starch, sugar, and orange blossom.
Subsequently, make sure to whisk well so the corn starch dissolves.
Once done, mix before adding it to the stove on medium-low heat.
After that, set aside to cool completely in the fridge. It is best prepared ahead of time.
Then, place in the fridge to cool completely.
Once completely cooled, if you are using ricotta, add it now.
Later on, add the almond flour, powdered sugar, simple syrup, and orange blossom together until they form a thick play dough like consistency.
Once completed, form a ball about 1.5 inches in diameter and spread it.
Once formed, add the cooled qishta and close off.
Afterward, roll and set aside. You can also shape it with any mold you like (I used a moon cake shaper before).
Next, refrigerate before serving.
Additionally, add some qishta and simple syrup on top to serve (optional).
Other Must-Try recipes:
Layali Lubnan (Lebanese Nights Dessert)
Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)
Ashta, Middle Eastern Clotted Cream
Mushabak Halabi (Middle Eastern Churros)
If you have tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on on Facebook, Instagram, and YouTube
Mafroukeh Truffles
Ingredients
Mafroukeh Dough
- 2 cups good quality almond flour sifted
- ¼ cup powdered sugar sifted
- ¼ cup simple syrup (Qater)
- ¾ teaspoon orange blossom water
Filling
- ½ recipe Ashta, Middle Eastern Clotted Cream
- 1 cup ricotta optional
Instructions
- Make syrup and set aside to cool.
- In a pot, add the cream and corn starch, sugar, and orange blossom.
- Make sure to whisk well so the cornstarch dissolves.
- Mix before adding it to the stove on medium low heat.
- Set aside to cool completely in the fridge. It is best prepared ahead of time.
- Once completely cooled, if you are using ricotta, add it now.
- Add the almond flour, powdered sugar, simple syrup and orange blossom together until they form a thick play dough like consistency.
- Form a ball about 1.5 inches in diameter and spread it.
- Add the cooled qishta and close off.
- Roll and set aside. You can also shape it with any mold you like (I used a moon cake shaper before).
- Refrigerate before serving.
- Add some qishta and simple syrup on top to serve(optional).
Notes
- Best served cold!
- Make sure not to freeze the cream before stuffing it in order not to make a mess.
- Before preparing the cream, finish the simple syrup and let it aside.
- Do not forget to be creative in the presentation. Serve them in a spring form pan and sprinkle some pistachios on top. Or you can also serve them in cupcake molds and top them with mixed nuts, dried rose petals, or chopped dried fruit.
I want to first say how unbelievably well thought out and clear these recipes are to follow. I made this dessert not once – but 3 times – because they are that delicious. I have made a conscious effort to teach my children how to cook arabi food for when the time comes for them to cook for their families, others, and share the wonderful culture we have been born in to. The taste of these desserts are delicate and flavorful.
The mafroukeh made with almond flour is a must. It provides a very subtle taste that works so well with the filling and syrup.
Anyone reading this, please do yourself a favor – add the ricotta, it is so good. We used a mahmoul mold (because my daughter decided she wanted to be extra creative and who am I to say no) – which was a bit difficult- but end results were worth it.
A piece of art.
I am planning on making this for my next dinner party. Can I make this a couple days ahead of the party and store it in the fridge?
How long will it stay fresh?
You should make it only 2 days ahead, stored in an airtight container. They’d dry it out