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Coffee and Crumpets

Real Food with Altitude

Cuisine Family and Musings Guest Post Middle Eastern Puddings/Dessert Ramadan Recipe Index

Kunafah Rolls

kunafah rolls

Hi lovely readers! The following post is the guest post I did for Lail at With a Spin yesterday. I am posting it here on my site too so you can have access to the recipe. I had some readers email me requesting that I make it available here too. I hope you will still go and say “hi” to Lail over at With a Spin. Thank you for reading and I will see you here soon. Hope you are having a great weekend.

*********************************

It is an honour to be guest posting over here at With A Spin. I am Nazneen from the blog Coffee and Crumpets. When Lail asked me whether I could write a Ramadan post for her I agreed enthusiastically. I have gotten to know Lail over the last few months and I am in awe of her dedication to her family, her career, her blog and her heritage. I have learnt more about Bangladeshi cooking from Lail than from my Bangladeshi friends here! I hope one day to have the occasion to meet her when I am going through Texas again.

Lail asked me to share a recipe that is close to my heritage or upbringing. I thought about that for a while and I remember emailing her and telling her that I am of a very confusing heritage!

My family is from India but I was born in Saudi Arabia, grew up in England and married an American, I never had the opportunity to experience India at any length. Short summer holidays away was the extent of my time there. In that sense, it has always been difficult for me to truly understand customs and cultures of my ethnic country. I am very much British in my thinking and up bringing and even though my children try to Americanise me, I’ve been resisting for a while. I don’t know how long I can last; there are four of them and one of me!

kunafah rolls

What was I going to pick?? All those countries run through my veins. I ate mainly Indian food growing up but Middle Eastern food and British food are also very much part of my life. We visited Saudi often and I still have family who live there, and British food was easily available. Now in my own kitchen, I take a keen interest in reviving British classics at home.

In the end, it was Ramadan comfort food that won out. I really enjoy Middle Eastern desserts during Ramadan. It maybe they are made for that reason, to enjoy after a long day of fasting with the right amount of sweetness, creaminess or nuttiness.

My favourite Middle Eastern bakery in Houston inspired this particular recipe. The lady who owns the bakery is Lebanese and really wonderful, and she does an awesome job with her desserts. I don’t really care for baklava unless it comes from her place. She does a great baklava. She also does great Kunafah Rolls and they are some of favourite treats from her store. But, you have to get there early, Ramadan weekends she is sold out by early afternoon. Living in Colorado now, I sure miss her treats.

The pastry for these is just regular phyllo sheets. They can be a bit tricky but I don’t buy the thinnest sheets. Phyllo sheets are available in different thicknesses and I prefer the next thickness up. It’s a lot easier to handle. Keep a wet towel over the sheets to keep them from drying out and work quickly. I used half sheets to make the rolls because I wanted smaller rolls and not too much pastry over powering the creamy filling, if you would like bigger rolls and more crunch, by all means use a full sheet per roll.

Ashta is a Middle Eastern clotted cream. There are many ways to make this but I use a very simple recipe and it tastes like the filling in the store bought rolls. This is a versatile filling and can be used for the Arabic pancakes called Ataif bil Ashta also (my favourite Ramadan dessert).

kunafah rolls

 

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Kunafah Rolls with Ashta
Ingredients
  • 12 sheets phyllo, defrosted and covered with wet towel
  • 1 stick butter, melted
  • ¼ cup neutral flavoured oil
  • ashta
  • sugar syrup
  • jam or ground pistachios for garnish
  • ASHTA:
  • 2 cups heavy cream
  • 2 cups half and half
  • 5 tablespoons cornstarch
  • 3 teaspoons orange blossom water
  • SYRUP:
  • 2 cups superfine sugar
  • 1 cup water
  • ½ tablespoon lemon juice
  • 1-2 tablespoons orange blossom water
Instructions
  1. MAKE THE ASHTA:
  2. Pour all but a half cup of the half/half-cream mixture into a heavy bottomed pot and bring to boil over medium heat.
  3. Stir the cornstarch into the remaining half cup and smooth out into a paste.
  4. Once the milk is nearly to a boil, add the cornstarch mixture and stir vigorously.
  5. The mixture will thicken instantly and as soon it bubbles and is thick, pull off the heat.
  6. Add the orange blossom water.
  7. Put a piece of cling wrap directly onto the surface of the ashta and place in fridge to cool.
  8. MAKE THE SUGAR SYRUP:
  9. place the sugar, water, lemon juice in a pot and bring to a boil.
  10. Lower the heat and simmer gently for 8-10 minutes.
  11. The syrup should be thick enough to lightly coat the back of a spoon.
  12. Add the orange blossom water and pull off the heat to cool. Put aside.
  13. Prepare the syrup and ashta the day before so that they can chill overnight.
  14. ASSEMBLING THE KUNAFAH ROLLS:
  15. Add the oil to the melted butter and keep aside.
  16. Lay a sheet of phyllo dough on the counter or chopping board and brush liberally with the melted butter and oil mixture.
  17. If you are making the smaller rolls, cut the sheet in half.
  18. Lay a tablespoon or so of ashta in a log shape at one end of the phyllo sheet.
  19. Now, gently roll up the edges into an egg roll shape.
  20. Brushing with more butter if needed to keep the roll moist and able to stick.
  21. Place on a baking sheet until you finish rolling the rest.
  22. Repeat with the rest of the sheets.
  23. Make sure you only bake 12 on one sheet because they do expand whilst baking.
  24. If you want to bake them immediately, preheat the oven to 375℉.
  25. Bake the rolls for 20-30 minutes until golden brown and crisp.
  26. Unfortunately, mine had a run in with an enthusiastic toaster oven when I went to crisp them up again for the photos and so they got a little more tinged than I wanted, they were still excellent though.
  27. Don't overstuff them because they will seep through the rolls if they are not tightly wrapped. Make sure they are moist and sealed well.
  28. Once out of the oven, let them cool slightly and then drizzle the sugar syrup over them or serve with the syrup on the side.
  29. Garnish with some chopped pistachios or rose petal jam.
  30. Makes 12 large or 24 small rolls.
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kunafah rollsI hope you try making these Kunafah Rolls and enjoy them as much as I do. I would like to thank Lail for giving me the opportunity to guest post for her. It’s been an honour and a pleasure.

If you like this post and are interested in seeing more of what I have to offer, you can find me at:
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Thank you for reading and I hope to see you again.

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Comments

  1. Natalie says

    August 4, 2013 at 8:10 pm

    Oh wow these look delicious! Never tried something like that before, but would love too!
    Natalie recently posted..Coconut Cupcakes with Lime Buttercream FrostingMy Profile

  2. Pure Complex says

    July 31, 2013 at 8:55 am

    I an honestly that I’ve never heard of Kunafah Rools before, but I Love learning something new and love finding new recipes. I will definitely have to give this a try. It looks delicious
    Pure Complex recently posted..Design / A Teenager’s SuiteMy Profile

  3. cquek says

    July 31, 2013 at 1:39 am

    just reading it is making me salivate! yummmm!
    cquek recently posted..2013年7月29日Hornbill mascot to embark on voyage around countryMy Profile

    • Nazneen says

      July 31, 2013 at 2:12 am

      Thanks cquek!

  4. Sheema says

    July 30, 2013 at 11:09 pm

    Salam, Nazneen! Our local Mediterranean restaurant serves this dessert, although theirs is a bit different. It’s in the shape of a square, has cheese inside it, and some shredded stuff on top (have no idea what that is, lol, forgive me). Are you familiar with this style of kinafa? Or am I confused and is it not even the same thing? : ) They call it kinafa at the restaurant.

    • Nazneen says

      July 31, 2013 at 2:12 am

      Wasalam Sheema, kunafa comes in a variety of shapes and sizes. I am familiar with the one you are talking about and I do make that one also. That is probably the most traditional kunafa. In those, the phyllo dough is shredded and you toss it with butter layer it. Some other kunafa call for sheets of phyllo and they can be called something different. I just called these kunafa rolls because in essence they are the same as the shredded stuff but in rolls! Hope that helps!

  5. Asian Slow Cooking says

    July 30, 2013 at 5:02 pm

    Those look yummy. I really want to try one. Thanks for your recipe.
    Asian Slow Cooking recently posted..Slow cooker Bengali Cicken CurryMy Profile

    • Nazneen says

      July 30, 2013 at 5:23 pm

      You’re welcome! Thanks for stopping by!

  6. Charles says

    July 30, 2013 at 1:00 pm

    How delightful Nazneen – what is ashtar by the way? I don’t think I’ve ever heard of this ingredient before!
    Charles recently posted..The French ConnectionMy Profile

    • Nazneen says

      July 30, 2013 at 5:22 pm

      Thanks Charles. Ashta is a kind of a ME clotted cream, it’s basically a thickened cream. Recipe is in the post.

  7. Min says

    July 29, 2013 at 9:22 pm

    these look fantastic, Nazneen! I’ve never heard of it before but I know I would love it as I’m a HUGE fan of Middle Eastern desserts. May I ask you what bakery in Houston you are speaking of? One of my fav places to go is Phoenicia..I would love to check out other places 😉

    • Nazneen says

      July 30, 2013 at 5:21 pm

      Thanks Min! I love Phoenicia too! It’s my favourite ethnic store in Houston. I can spend all day there 🙂 The store I am talking about is called The Sweet Factory on Hillcroft (close to 59 South). It’s next to a big ME meat store called Jerusalem. If you’re in Houston you simply must try The Sweet Factory.

  8. Karen (Back Road Journal) says

    July 29, 2013 at 4:51 pm

    Absolutely beautiful, Nazneen! I had no idea that there were different thicknesses of phyllo sheets.
    Karen (Back Road Journal) recently posted..Huevos Rancheros, A Fiesta Of FlavorsMy Profile

    • Nazneen says

      July 30, 2013 at 5:18 pm

      Thanks Karen! Yes, you can find the different thicknesses at a well stocked Middle Eastern or Eastern European store. The grocery stores only carry one kind.

  9. Nik@ABrownTable says

    July 29, 2013 at 11:36 am

    Nazneen, these look so delicious and heavenly!
    Nik@ABrownTable recently posted..black peppercorn, cardamom and raspberry sauce ice creamMy Profile

    • Nazneen says

      July 30, 2013 at 5:16 pm

      Thank you Nik!

  10. Miss Messy says

    July 29, 2013 at 11:29 am

    These look fabulous! I just love orange blossom water 🙂 think i’ll have to try these
    Miss Messy recently posted..Banana and Peanut Butter Chocolate Chip MuffinsMy Profile

    • Nazneen says

      July 30, 2013 at 5:16 pm

      Thanks Holly! They are quite delicious.

  11. Kumar's Kitchen says

    July 29, 2013 at 6:41 am

    sorry for the error, here goes the link for LIEBSTER award nominations post

    http://indiaandworldcuisine.blogspot.in/2013/07/time-for-liebester-award-on-lovely-way.html

    HAVE A HAPPY DAY!
    Kumar’s Kitchen recently posted..Time For Liebster Award & On A Lovely Way To Share Happiness With FriendsMy Profile

  12. Shashi @ http://runninsrilankan.com says

    July 29, 2013 at 6:36 am

    Good golly! These look scrumptious!
    Shashi @ http://runninsrilankan.com recently posted..It’s the Liebster Award Post Y’all!My Profile

    • Nazneen says

      July 30, 2013 at 5:16 pm

      Thank you! Thanks for stopping by!

  13. Kumar's Kitchen says

    July 29, 2013 at 4:40 am

    Hi Nazneen
    we are nominating you for the Liebester Awards for your blog. For that you need to follow some procedures…they are given in the link below
    http://indiaandworldcuisine.blogspot.in/2013/07/time-for-liebester-award-on-lovely-way.html
    please answer the last 11 questions asked by us, nominate 11 other new bloggers. ask them 11 questions of your choice and do post all this in your blog…for example the way we posted it it…
    Glad to nominate you 🙂
    HAVE A GREAT DAY!!!

    • Nazneen says

      July 30, 2013 at 5:15 pm

      Thanks, I am honoured!!

  14. Jas@AbsolutelyJas says

    July 29, 2013 at 2:25 am

    Again, you had me at orange blossom water. Yummmmmmm!
    Jas@AbsolutelyJas recently posted..Chai, and Cinnamon Scrolls for Daring BakersMy Profile

    • Nazneen says

      July 30, 2013 at 5:15 pm

      Yes, there has been much use of the wonderful orange blossom water lately, I love it!

  15. Bam's Kitchen says

    July 28, 2013 at 6:49 pm

    This is one fantastic dessert. I visited your guest place and love the idea of the middle having no cheese but just thickened cream and love that sweet topping. I think I would gain weight if I lived at your house!
    Bam’s Kitchen recently posted..Hawaiian Luau RiceMy Profile

    • Nazneen says

      July 28, 2013 at 7:41 pm

      Thanks Bam! I much prefer the cream version than the cheese one so I always tend to use the ashta. Thank you for visiting me at both places!!

  16. Lail | With A Spin says

    July 28, 2013 at 3:16 pm

    Thank you so much for the wonderful guest post Nazneen. I love Middle Eastern food and the rolls are perfect to satisfy my sweet tooth.

    I loved knowing you a little more through this post. I seriously hope we get to meet face to face one day soon, inshaAllah.
    Lail | With A Spin recently posted..Piyaju, Bangladeshi lentil fritters – A Guest post for Lubna of Yummy FoodMy Profile

    • Nazneen says

      July 28, 2013 at 7:41 pm

      You’re most welcome Lail, it was a pleasure!

  17. john@kitchenriffs says

    July 28, 2013 at 1:39 pm

    Sounds like fun! On my way over now . . .
    john@kitchenriffs recently posted..Plum SalsaMy Profile

    • Nazneen says

      July 28, 2013 at 7:42 pm

      Thanks John!! I appreciate your support xx

  18. Balvinder says

    July 28, 2013 at 11:07 am

    What a gorgeous dessert, Nazneen! Just visited Lail’s and read your post. It truly amazes me how culture, upbringing and food co exists in the essence of the past. I am enjoying your Indian, Mediterranean and British food post. and also American.
    Have a great weekend!
    Balvinder recently posted..2nd blogiversary – Lemon Pudding Cake with Fresh Berry SauceMy Profile

    • Nazneen says

      July 28, 2013 at 7:43 pm

      Thank you Balvinder! I appreciate your support!!

  19. Ash- foodfashionparty says

    July 28, 2013 at 8:49 am

    Nazneen, this has been on mind for a while, surely going to checkout Lail’s blog.
    Ash- foodfashionparty recently posted..GARLIC SRIRACHA Bread Knots- Multi GrainMy Profile

    • Nazneen says

      July 28, 2013 at 7:43 pm

      Thanks Asha! I am glad I posted this then!

  20. Kalyan says

    July 28, 2013 at 5:42 am

    Just mouthwatering, feels like having it now…looks tasty and delicious!

    • Nazneen says

      July 28, 2013 at 7:43 pm

      Thank you Kalyan!!

  21. Sugar et al says

    July 27, 2013 at 11:14 pm

    Simply divine! Just visited Lail’s and read your lovely post. Hope you are having a great weekend Nazneen!
    Sugar et al recently posted..No Bake Oreo Cheesecake Strawberry Mousse DuoMy Profile

    • Nazneen says

      July 28, 2013 at 7:45 pm

      Thanks Sonali!! It’s been ok, nice and cool though so I am enjoying the weather. Thanks for stopping by xx

  22. Kiran @ KiranTarun.com says

    July 27, 2013 at 9:20 pm

    Heading over for this delicious recipe 🙂
    Kiran @ KiranTarun.com recently posted..Strawberry Balsamic Nutty CrumbleMy Profile

    • Nazneen says

      July 28, 2013 at 7:44 pm

      Thanks Kiran!!

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