Vegan Kahi with Geymar | Iraqi Pastry with Oat Cream
This vegan Kahi with Geymar is an Iraqi pastry with thick oat cream. This pastry is made up of layers of flaky phyllo dough, topped with vegan clotted cream and date syrup.
Ingredients
Kahi
- 6 sheets of phyllo dough thawed in fridge overnight (usually 12"x17" or 14"x18")
- 6 tablespoon vegan butter melted
- Date syrup or maple syrup, for serving
Geymar (Clotted Oat Cream)
- 2 cups oat milk
- 2.5 tablespoon cornstarch
- 1-2 tablespoon coconut sugar or cane sugar
- 1 teaspoon rose or orange blossom water
Instructions
- Take the phyllo dough out of the fridge an hour before using.
- Meanwhile, make the Geymar. Whisk cornstarch and sugar with ½ cup of oat milk until no lumps remain. Pour this mixture into a saucepan over medium high heat.
- Add the rest of the oat milk to the saucepan, and stir constantly, until it begins to simmer. Cook until thickened, about 5 mins. Once thickened, pour into a glass dish, cover, and leave in thr fridge to cool for about an hour.
- Preheat oven to 375F. Line a baking sheet with parchment paper, and brush with melted vegan butter. Lay a sheet of phyllo dough on top, brush the top with melted vegan butter, and repeat, until all sheets are used. Cut the layered phyllo dough into 4 rectangular pieces. Fold each rectangle in half. Brush the top with the remaining melted butter, and bake for 20-30 mins, until the pastries are golden brown.
- Served topped with cooled oat cream and drizzled with a generous amount of date syrup, maple syrup, or honey if not vegan. Enjoy!
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 56gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 46mgSodium: 350mgFiber: 3gSugar: 22g
Tried this recipe?Leave a comment below and tag @zenandzaatar on social!
