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Kullaj bil Ashta
Kullaj bil Ashta is a delightful Jordanian dessert featuring crispy, flaky phyllo pastry filled with a rich, creamy ashta (clotted cream) filling. These pastries are typically fried until golden brown and then drizzled with a fragrant sugar syrup, often infused with rose or orange blossom water. They are a popular treat for celebrations and special occasions.
๐ง ์ฌ๋ฃ
- 1 package (16 oz) Phyllo dough(thawed according to package directions)
- 1 cup Butter(melted)
- 2 cups Heavy cream
- 1 cup Milk
- 5 tablespoons Cornstarch
- 2 tablespoons Sugar
- 1 tablespoon Rose water(or orange blossom water)
- 2 cups Sugar(for syrup)
- 1.5 cups Water(for syrup)
- 1 tablespoon Lemon juice(for syrup (optional))
- 1/4 cup Pistachios(finely chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the syrup: In a saucepan, combine 2 cups of sugar and 1.5 cups of water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Stir in lemon juice (if using) and rose water. Remove from heat and let cool completely.
- 2
Prepare the ashta filling: In another saucepan, combine 2 cups of heavy cream and 1 cup of milk. Whisk in 5 tablespoons of cornstarch and 2 tablespoons of sugar until smooth. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. Stir in 1 tablespoon of rose water. Remove from heat and let cool completely, stirring occasionally to prevent a skin from forming.
- 3
Assemble the kullaj: Lay out one sheet of phyllo dough on a clean, dry surface. Brush it lightly with melted butter. Place another sheet of phyllo dough on top and brush with butter. Cut the layered phyllo into squares or rectangles (approximately 3x4 inches).
- 4
Place about 1 tablespoon of the cooled ashta filling onto one corner of each phyllo square. Fold the phyllo over the filling to create a triangle or a small parcel. Gently press the edges to seal.
- 5
Heat about 1 inch of melted butter in a deep skillet or pot over medium heat. Carefully place the assembled kullaj into the hot butter, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- 6
Remove the fried kullaj from the skillet and place them on a wire rack set over a baking sheet to drain excess oil. While still warm, drizzle generously with the cooled sugar syrup.
- 7
Garnish with finely chopped pistachios and serve warm.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure your phyllo dough is thawed properly and keep the sheets covered with a damp cloth while working to prevent them from drying out.
- โDon't overcrowd the pan when frying to ensure even crisping.
- โThe syrup should be completely cool when drizzled over the hot kullaj to achieve the best texture.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a nuttier filling, mix chopped walnuts or almonds into the ashta.
- Some recipes use a cheese filling (like ricotta or akkawi) instead of or in addition to the ashta.