A rich homemade cream used in almost every Arabic dessert! It can even be eaten on its own, topped with pistachios and drizzled with rose and orange blossom simple syrup or honey for an extra kick of sweetness. Takes a bit of time to make, but well worth the effort!
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Vol au vents brings back so many of my childhood memories! My mom used to make them with all sorts of fillings, from egg-mayo to mushroom béchamel. I guarantee that the contrast of the deliciously rich creamy interior to the crispy flaky exterior will have you eating through all of them!
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There is something so satisfying about making your own baklava at home. This Middle Eastern and Eastern European dessert is rich with butter and sugary sweetness, made with phyllo pastry and filled with a delicious nut mixture. Best enjoyed with a cup of tea, these baklava are not for the light-hearted.
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