Stuffed Balah El Sham with Cream – How to Prepare Stuffed Balah El Sham with Cream

Stuffed Balah El Sham with Cream – How to Prepare Stuffed Balah El Sham with Cream

Stuffed Balah El Sham with cream is one of the most delicious traditional desserts in Damascus cuisine. It is easy to prepare, requiring no more than 50 minutes to make and cook. In this article, we will provide ingredients for eight people, hoping you enjoy this delightful dessert.

Ingredients for Stuffed Balah El Sham with Cream:

 

For the Syrup:

• 4 cups of white sugar.
• 2 cups of water.
• 2 tablespoons of lemon juice.

For the Dough:

• 3 cups of all-purpose flour.
• 1 cup of cornstarch.
• Half a cup of powdered milk.
• 100 grams of butter.
• 4 eggs.
• 1 tablespoon of vanilla extract.
• Vegetable oil (as needed for frying).

For the Filling:

• 1½ cups of ready-made cream.

For Garnishing:

• Crushed pistachios (as desired).

How to Prepare Stuffed Balah El Sham with Cream:

For the Syrup:

1. In a saucepan, combine the sugar and water over low heat. Bring the mixture to a boil and let it simmer for about 10 minutes until the syrup thickens.
2. Remove from heat and stir in the lemon juice. Set the syrup aside to cool.

For the Dough:

1. In a bowl, mix the flour, powdered milk, and cornstarch until combined.

2. In a separate saucepan, heat 1½ cups of water over medium heat. Add the butter and stir until it melts and combines with the water.

3. Gradually add the flour mixture to the butter and water, stirring constantly until a smooth dough forms.

4. Remove the dough from heat and let it cool to room temperature.

5. Once the dough is cooled, add the eggs and vanilla extract, mixing well until the dough is smooth and consistent.

Frying the Balah El Sham:

1. Heat a generous amount of vegetable oil in a deep pan over medium heat.

2. Place the dough in a piping bag with a star-shaped nozzle. Pipe small pieces of dough into the hot oil, cutting each piece off with scissors.

3. Fry the pieces until golden brown on all sides.

4. Remove the fried Balah El Sham and drain on paper towels to remove excess oil. Then, immediately dip the hot pieces into the cold syrup. Remove and set them aside to cool.

Filling the Balah El Sham:

1. Using a vegetable corer, make small holes in each piece of Balah El Sham.

2. Fill the holes with the prepared cream using a piping bag.

Garnishing:

1. Place the stuffed Balah El Sham on a serving plate and garnish with crushed pistachios.

Your Stuffed Balah El Sham with Cream is now ready! Serve it to your family or guests and enjoy its delightful taste. Bon appétit!