Fine Vermicelli with Cream

Preparation

• Clotted Cream recipe prepared and set aside at room temperature
• Lebanese Syrup recipe prepared and set aside

Procedure

1. Preheat oven to 375 degrees F.
2. Cut shredded phyllo dough in half. Replace half of the phyllo in a plastic bag, seal tightly and refreeze for future use.
3. Cut the remaining half into 2 equal parts. Cover one part with a plastic bag and set aside. Place a handful of the other part in one of the pans, and separate the strands by gently pulling them with your hands in opposite directions.
4. Finish the uncovered phyllo strands in the same way, and spread all over the pan. Press strands with your fingertips to spread evenly in the pan. Brush with melted clarified butter until all the strands are moistened.
5. Remove plastic from the covered phyllo and prepare the second pan in the same way. Bake both pans for approximately 10 to 15 minutes, rotating once, or until golden brown.
6. Remove pans from the oven. Holding one pan in your hand, gently press the baked phyllo dough with a spoon to keep it in place, and carefully tilt the pan to strain excess butter into a bowl. Strain the other pan in the same way.
7. Transfer one pan of the baked dough onto a round serving platter. Reserve 1 tablespoon clotted cream and spread the remainder over the surface of the baked dough, leaving ¼ inch empty on the edges. Slowly slide baked dough from the other pan to cover the cream.
8. Place the reserved cream in the middle of the top layer of dough and sprinkle with crushed pistachio nuts and leftover crumbs from the bottom of the pans. Cut into pieces and serve with syrup.

Serve warm or at room temperature with syrup to taste for dessert.