Basbousa with Cream Filling, Just Like the Shops
Cream-filled basbousa is a semolina, yoghurt and ghee batter baked in two layers with a cooked milk-and-cornflour cream between them at 180°C for 25–30 minutes, then soaked in warm sugar syrup while still hot.
- Prep
- 23 min
- Cook
- 40 min
- Total
- 63 min
- Calories
- 310
If you want a Middle Eastern sweet that's soft, rich and properly textured, cream-filled basbousa is it. Here's how to make it exactly like the shops do, with simple ingredients and very simple steps.
Method
-
1
The cream filling
In a pan over low heat, mix the milk with the flour, cornflour and sugar. Stir constantly until it thickens into a creamy consistency. Take it off the heat and stir in the ashta or clotted cream. Let it cool a little before you use it.
-
2
The basbousa batter
In a large bowl, mix the semolina, sugar and baking powder. Add the ghee and stir until the semolina has fully absorbed it. Add the yoghurt and vanilla and stir until evenly combined.
-
3
Assemble the tin
Grease a baking tin — 26cm works well — with a little ghee. Spread half the basbousa batter and level it. Spread the cream over the middle, keeping it away from the edges. Carefully spread the rest of the basbousa over the cream to cover it.
-
4
Baking
Preheat the oven to 180°C. Bake on the middle shelf for 25–30 minutes, until the top browns. If you want more colour, run the grill for the last three minutes.
⏱ 30 min 🔥 180°C -
5
The syrup
Over medium heat, boil the sugar and water for 7–10 minutes. Add the squeeze of lemon in the last two minutes. Add vanilla or rose water if you like. The syrup should be warm when it goes onto the hot basbousa.
⏱ 10 min -
6
Finishing
As soon as the basbousa comes out of the oven, pour the syrup over it evenly. Let it rest for fifteen minutes before cutting so it sets.
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Tips that actually matter
- Use fine semolina for a soft, even texture.
- Don't over-mix the batter, or the basbousa comes out dry.
- A little desiccated coconut in the batter works well if you like it.
- Keep the cream away from the sides of the tin so it doesn't leak out while baking.
ما هي البسبوسة بالقشطة؟
البسبوسة من أشهر الحلويات الشرقية في المطبخ المصري والعربي، وبتتميز بقوامها الرملي وطعمها الغني. أما مع حشوة القشطة، فبتكون أطرى، أطيب، ومليانة نكهة.
استخدامات البسبوسة بالقشطة
- حلو بعد الغدا أو في المناسبات.
- طبق مميز لعزومات رمضان.
- ممكن تتقدم مع القهوة أو الشاي.
ليه البسبوسة بالقشطة من الحلويات المفضلة؟
- طعمها شرقي أصيل.
- سهلة التحضير.
- مكوناتها بسيطة ومتوفرة.
- مناسبة لكل الأعمار.
هل ينفع أعمل البسبوسة بدون بيكنج بودر؟
ممكن، بس هتكون أكتر تماسكًا وأقل في الارتفاع.
هل القشطة لازم تكون طبيعية؟
يفضل قشطة طبيعية أو تحضيرها في البيت، لكن ممكن استخدام القشطة الجاهزة (علب) لو مش متاحة.
هل ينفع أستخدم الزيت بدل السمنة؟
ممكن، بس السمنة بتدي طعم شرقي وغني أكتر.
That's cream-filled basbousa, step by step and exactly as the shops make it. Try it and the result will surprise you.
People also ask
شربات سخن ولا بارد؟
القاعدة: واحد سخن والتاني بارد. الأشهر بسبوسة سخنة وشربات بارد — العكس بيخلّيها تشرب أكتر من اللازم وتتعجّن.
ليه البسبوسة بتطلع ناشفة؟
خبز زيادة أو شربات قليل. اطلعيها والوش ذهبي والقاع لسه مش محمّر أوي، وصبّي الشربات كله وهي سخنة.
لازم أقطّعها قبل الفرن؟
أيوه. التقطيع قبل الخبز بيخلّي الشربات يدخل بين القطع، والتقطيع بعد الفرن بيفتّتها.
Cook mode
Basbousa with Cream Filling, Just Like the Shops
-
1
The cream filling
In a pan over low heat, mix the milk with the flour, cornflour and sugar. Stir constantly until it thickens into a creamy consistency. Take it off the heat and stir in the ashta or clotted cream. Let it cool a little before you use it.
-
2
The basbousa batter
In a large bowl, mix the semolina, sugar and baking powder. Add the ghee and stir until the semolina has fully absorbed it. Add the yoghurt and vanilla and stir until evenly combined.
-
3
Assemble the tin
Grease a baking tin — 26cm works well — with a little ghee. Spread half the basbousa batter and level it. Spread the cream over the middle, keeping it away from the edges. Carefully spread the rest of the basbousa over the cream to cover it.
-
4
Baking
Preheat the oven to 180°C. Bake on the middle shelf for 25–30 minutes, until the top browns. If you want more colour, run the grill for the last three minutes.
-
5
The syrup
Over medium heat, boil the sugar and water for 7–10 minutes. Add the squeeze of lemon in the last two minutes. Add vanilla or rose water if you like. The syrup should be warm when it goes onto the hot basbousa.
-
6
Finishing
As soon as the basbousa comes out of the oven, pour the syrup over it evenly. Let it rest for fifteen minutes before cutting so it sets.
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