Kunafah Rolls with Ashta
  • 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
  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.
  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.
  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.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/kunafah-rolls/