These Ashta Baklava Rolls are the ultimate light and delightful dessert. With their crispy phyllo exterior and creamy Arabic ashta filling, they’re irresistibly delicious and surprisingly simple to make. Perfect for preparing ahead, you can fill them on the day of serving and refrigerate them to keep them crisp and fresh for up to 2 days!
Recipe Summary
Prep Time: 30 minutes
Cook Time: 15-20 minutes
Cooling Time: 1 hour (for refrigeration)
Cuisine: Middle Eastern
Flavor Profile: Sweet, floral, nutty
Texture: Crispy, creamy, flaky
What are Ashta Baklava Rolls?
Ashta Baklava Rolls are a delightful Middle Eastern dessert featuring layers of crisp, golden phyllo dough rolled into a unique cannoli-like shape. These rolls are filled with rich and creamy Arabic ashta (a clotted cream-like filling), drizzled with fragrant simple syrup infused with rose and orange blossom water, and topped with crushed pistachios. Perfectly crispy on the outside and luscious on the inside, these rolls are a sophisticated treat that combines traditional flavors with an elegant presentation.
Ingredients
- Phyllo Sheets:
Paper-thin layers of dough that bake to a crisp, golden texture. Perfect for creating the flaky exterior of these baklava rolls. - Ghee or Butter:
Brushing between the phyllo layers adds a rich, buttery flavor and ensures a beautifully crispy texture when baked. - Arabic Ashta: Click here for recipe
A creamy, lightly sweetened Middle Eastern clotted cream filling. It adds a smooth, luxurious contrast to the crisp phyllo. - Simple Syrup:
A sweet glaze made by boiling sugar and water, flavored with lemon juice, rose water, and orange blossom water. It gives the rolls a signature floral sweetness and keeps them moist. - Crushed Pistachios:
Finely chopped pistachios garnish the rolls, adding a nutty crunch and a pop of vibrant green for visual appeal. - Cannoli Molds: click here to buy
Cylindrical molds are used to shape the phyllo dough into a neat, hollow roll that holds the ashta filling perfectly.
Simple Syrup Ingredients:
- Sugar and Water: The base for the syrup, creating a sweet and sticky consistency.
- Lemon Juice: Balances the sweetness and prevents crystallization.
- Rose Water and Orange Blossom Water: Aromatic additions that infuse the syrup with a distinctive floral and citrusy fragrance, characteristic of Middle Eastern desserts.
How to Make Baklava Rolls
Arabic ashta is the best type of ashta to use with this dessert, and the full, detailed recipe is here.
The simple syrup should be prepared ahead of time and thick not runny.
You can substitute the simple syrup with honey or sweetened condensed milk. Combine sugar and water in a pot, and without stirring, heat the mixture until it starts bubbling. Once bubbling, add lemon juice, rose water, and orange blossom water. Reduce the heat to low and let it simmer for 4 minutes. Remove from heat and allow it to cool down.
1. Prepare the ashta and the simple syrup ahead of time.
2. Cut the phyllo dough in half and cover, put them on top of each other and cover with a cloth so don’t dry.
3. Take a sheet of phyllo dough, fold it in half, then brush with melted ghee or unsalted butter.
4. Roll into a cannoli-shaped mold, then squish to form a wrinkled shape.
5. Place on a baking tray and repeat until you’ve used all the dough.
6. Bake in a preheated oven at 350°F until crispy and golden brown.
7. Take out of the oven and drizzle with simple syrup immediately.
8. Let it cool down, then fill with ashta and press the ends with crushed pistachios.
9. Place it in the fridge for an hour before serving.
Tips And Tricks
- Keep the Phyllo Sheets Covered:
Phyllo dough dries out quickly, so always cover it with a damp kitchen towel while working to keep it pliable. - Use Ghee or Butter Generously:
Brush each sheet thoroughly to ensure even crispness and a rich, golden-brown color during baking. - Shape with Care:
Roll the phyllo dough gently around the cannoli molds to avoid tearing. Press lightly to create the signature wrinkled shape. - Bake Evenly:
Arrange the rolls evenly on the baking tray, leaving enough space between them to ensure uniform baking. Rotate the tray halfway through if your oven has hot spots. - Drizzle Syrup Immediately:
Pour the simple syrup over the hot rolls right out of the oven to allow them to absorb the sweetness fully. - Cool Before Filling:
Let the rolls cool completely before adding the ashta to prevent the cream from melting. - Chill Before Serving:
Refrigerate the filled rolls for at least an hour for the best flavor and texture. This helps the ashta set and enhances the overall experience. - Customize the Sweetness:
Adjust the amount of syrup drizzled on the rolls to suit your taste preferences. You can also substitute honey or sweetened condensed milk for a different flavor. - Baklava rolls can be prepared ahead of time and then filled with ashta on the day of serving
- This tastes the best if you refrigerate for an hour before serving
- It will stay crunchy for up to 2 days in the fridge
- You can drizzle honey or sweetened condensed milk instead of simple syrup
- Arabic ashta is the best type of ashta to use with this dessert, and the full, detailed recipe is here.
- The simple syrup should be prepared ahead of time and thick not runny.
Variations
- Nutty Delight: Add finely chopped nuts like walnuts, almonds, or hazelnuts to the filling for a nutty flavor and extra texture.
- Chocolate Drizzle: Drizzle melted chocolate or Nutella over the finished rolls for a decadent twist.
- Fruit-Infused: Add small pieces of fresh or dried fruit like strawberries, dates, or apricots to the ashta for a fruity burst of flavor.
- Coconut Touch: Sprinkle shredded coconut over the rolls along with pistachios for a tropical flavor profile.
- Flavored Ashta: Infuse the ashta with a hint of vanilla, cardamom, or saffron for a unique twist.
- Vegan Option: Replace butter with vegan margarine and make a plant-based cream filling instead of ashta for a vegan-friendly version.
- Honey Drizzle: Substitute the simple syrup with a drizzle of warm honey for a more natural sweetness.
How To Store Ashta Baklava Rolls
- Refrigeration: Store the filled rolls in an airtight container in the refrigerator. This keeps the ashta fresh and the rolls crispy for up to 2 days.
- Unfilled Rolls: If you’ve prepared the phyllo rolls ahead of time but haven’t filled them, store them in an airtight container at room temperature for up to 3 days. Fill them with ashta just before serving to maintain their crunch.
- Freezing Option: Unfilled rolls can be frozen for up to 1 month. Place them in a freezer-safe container or bag, separated by parchment paper to prevent sticking. Thaw them at room temperature before filling.
- Reheating: To restore crispness, unfilled rolls can be lightly reheated in an oven at 350°F (175°C) for a few minutes. Avoid reheating filled rolls, as the ashta may melt.
- Avoid Moisture: Ensure the rolls are kept away from humidity to prevent them from becoming soggy. Always use an airtight container for storage.
Frequently Asked Questions
Keep the phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
Absolutely! You can use whipped cream, custard, or even sweetened ricotta cheese as an alternative to ashta.
Filled rolls can be refrigerated for up to 2 days. Unfilled rolls can stay crispy at room temperature in an airtight container for up to 3 days.
Yes! Try adding chocolate drizzle, shredded coconut, or a sprinkle of cinnamon for a personalized touch.
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Ashta Baklava Rolls
Ingredients
- 1 pack Phyllo sheets
- Ghee or butter as needed
- Arabic ashta recipe here https://baitiana.com/2024/03/11/arabic-ashta-القشطه-العربيه/
- Simple syrup
- Crushed pistachios
- Cannoli molds https://amzn.to/3x65tyl
Simple Sugar
- 2 cups sugar
- 1 cup water
- 2 teaspoons lemon juice
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
Instructions
- Arabic ashta is the best type of ashta to use with this dessert, and the full, detailed recipe is here.
- You can substitute the simple syrup with honey or sweetened condensed milk. Combine sugar and water in a pot, and without stirring, heat the mixture until it starts bubbling. Once bubbling, add lemon juice, rosewater, and orange blossom water. Reduce the heat to low and let it simmer for 4 minutes. Remove from heat and allow it to cool down.
- Prepare the ashta andthe simple syrup ahead of time.
- Cut the phyllo dough in half and cover, put on top each other and cover with a cloth so don’t dry.
- Take a sheet of phyllo dough, fold it in half, then brush with melted ghee or unsalted butter.
- Roll into a cannoli-shaped mold, then squish to form a wrinkled shape.
- Place it on a baking tray and repeat until you've used all the dough.
- Bake in a preheated oven at 350°F until crispy and golden brown.
- Take out of the oven and drizzle with simple syrup immediately.
- Let it cool down, then fill with ashta and press the ends with crushed pistachios.
- Place it in the fridge for an hour before serving.
Notes
-
- Keep the Phyllo Sheets Covered: Phyllo dough dries out quickly, so always cover it with a damp kitchen towel while working to keep it pliable.
-
- Use Ghee or Butter Generously: Brush each sheet thoroughly to ensure even crispness and a rich, golden-brown color during baking.
-
- Shape with Care: Roll the phyllo dough gently around the cannoli molds to avoid tearing. Press lightly to create the signature wrinkled shape.
-
- Bake Evenly: Arrange the rolls evenly on the baking tray, leaving enough space between them to ensure uniform baking. Rotate the tray halfway through if your oven has hot spots.
-
- Drizzle Syrup Immediately: Pour the simple syrup over the hot rolls right out of the oven to allow them to absorb the sweetness fully.
-
- Cool Before Filling: Let the rolls cool completely before adding the ashta to prevent the cream from melting.
-
- Chill Before Serving: Refrigerate the filled rolls for at least an hour for the best flavor and texture. This helps the ashta set and enhances the overall experience.
-
- Customize the Sweetness: Adjust the amount of syrup drizzled on the rolls to suit your taste preferences. You can also substitute honey or sweetened condensed milk for a different flavor.
-
- Baklava rolls can be prepared ahead of time and then filled with ashta on the day of serving
-
- This tastes the best if you refrigerate for an hour before serving
-
- It will stay crunchy for up to 2 days in the fridge
-
- You can drizzle honey or sweetened condensed milk instead of simple syrup
-
- Arabic ashta is the best type of ashta to use with this dessert, and the full, detailed recipe is here.
-
- The simple syrup should be prepared ahead of time and thick not runny.