Instructions

1. Preparing the Base Pudding

   In a saucepan off the heat, mix the milk, cornstarch, and sugar until the starch dissolves completely, then place the saucepan over medium heat, stirring constantly until the mixture thickens and holds together. · 6 min
2. Chilling the Ashta

   Remove the saucepan from the heat, add the cream and orange blossom water, then whisk the mixture well until smooth. Pour the ashta into a shallow dish, cover it with plastic wrap directly touching the surface, and let it cool completely in the refrigerator. · 20 min
3. Spreading and Filling the Dough

   Lay out a lengthwise strip of phyllo dough, then place a crosswise strip over it in a 'T' or cross shape to reinforce the base. Spoon a tablespoon of chilled ashta in the center.
4. Rolling and Sealing the Pieces

   Fold the sides of the crosswise dough over the ashta to prevent leaking, then roll the lengthwise strip tightly into a cylinder, brushing the end with the flour-water paste to seal the roll completely.
5. Golden Frying

   Heat the oil with a little ghee over medium heat (170°C), then fry the rolls in batches, turning continuously until they achieve a uniform golden color and crispy texture. · 4 min
6. Soaking in Syrup and Serving

   Remove the rolls from the hot oil and drain for a few seconds, then immediately submerge them in the cold sugar syrup for one minute to absorb the sweetness; lift them out, arrange them on a serving platter, and garnish the tips with ground pistachios. · 1 min

Nutrition / serving

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