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Golden brown Ashta Baklava Rolls made with crispy phyllo dough, filled with creamy Arabic ashta, drizzled with floral simple syrup, and garnished with crushed pistachios, arranged elegantly on a serving plate.
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Ashta Baklava Rolls

Ashta Baklava Rolls are a delightful Middle Eastern dessert featuring crispy phyllo dough filled with rich Arabic ashta, drizzled with aromatic simple syrup, and topped with crushed pistachios. Perfectly sweet and creamy, these rolls are easy to prepare, visually stunning, and ideal for special occasions or as a luxurious treat.
Course Dessert
Cuisine Middle Eastern
Keyword Ashta Baklava Rolls
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

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.