There’s a fine line between golden and gone.🫠 But when you get it right? It’s magic. I took the classic Lebanese Osmalieh and gave it a twist—literally! 💡 Here’s the secret: Let the pastry air-dry before baking. Fill them just before serving. And always drizzle cold syrup over hot pastry for the perfect crunch. Whether you’re making them for guests or just for you—this recipe is a keeper. The full step-by-step is now live on itschefamani.com, with tips, make-ahead tricks, and creative filling