Crunchy Kunafa Rolls with Ashta Filling Recipe

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The Comfort of Crunchy Kunafa Rolls with Ashta Filling Recipe

There’s something so inviting about the first crisp bite of kunafa rolls filled with silky ashta cream—a warm embrace in every mouthful. I’ve always loved how this Middle Eastern treat bridges textures beautifully: that golden, crunchy exterior paired with a velvety, floral-scented filling that lingers just enough to keep you coming back for more. It’s the kind of snack that makes an ordinary afternoon feel cozy and special. You’ll notice the magic starts from the kataifi dough itself—delicately shredded pastry threads brushed in butter to create that enticing crunch. As you roll the luscious ashta filling inside, you’re already imagining the contrast between crisp and creamy that awaits. This Crunchy Kunafa Rolls with Ashta Filling Recipe is not only a treat for your taste buds but also a joy to make, with steps laid out so anyone can feel confident tackling it. I remember the first time I made these—I was captivated by the fragrant notes of rose water weaving through the cream, which gave the dessert that authentically exotic touch. Once dipped in syrup and topped with pistachios, it became a little celebration all on its own. You’re going to enjoy every step and savor every bite.

Ingredient Guide

• 250g kataifi (kunafa) dough: This wispy shredded dough gives the signature crunch and golden color. Thaw it gently to keep strands separate and airy.
• 100g butter or ghee, melted: Brushed throughout for a rich, nutty flavor and crisp texture. Ghee adds a slightly deeper aroma.
• 1 cup whole milk & 1/2 cup heavy cream: The base for the ashta filling, creating a luscious, creamy texture.
• 3 tbsp cornstarch: Thickens the filling perfectly without overpowering the creaminess.
• 2 tbsp sugar (for filling): Balances the richness of the cream with gentle sweetness.
• 1 tsp rose water or orange blossom water: Just a splash imparts an aromatic, floral note traditional to ashta and a key flavor highlight.
• 1 cup sugar, 1/2 cup water & 1 tsp lemon juice (for syrup): Creates a fragrant, slightly tangy syrup that adds moisture and shimmer.
• 1/4 cup crushed pistachios: For a nutty crunch and stunning visual contrast on top.

Prep Before You Begin

Before diving in, set aside about 25 minutes to prepare your ingredients and filling. Keep your kataifi dough covered with a damp towel so it doesn’t dry out while you work. Having everything at room temperature helps the butter brush evenly and the filling cook smoothly. Since this recipe uses hot oil frying, make sure your kitchen is well-ventilated and you have all tools nearby for easy access.

How to Make Crunchy Kunafa Rolls with Ashta Filling Recipe

1. Make the ashta filling: In a medium saucepan, whisk together milk, heavy cream, sugar, and cornstarch over medium heat. Stir constantly, watching as it thickens into a smooth, velvet pudding—this is where the magic happens. Remove from heat and gently stir in the rose or orange blossom water. Cover and chill until firm enough to handle, at least 1 hour.
2. Prepare the kataifi dough: Gently fluff and separate the strands with your fingers to avoid clumps. Cut the dough into manageable 6-inch strips. Brush each strip liberally with melted butter; this coating is what will give you that irresistible crunch and golden hue.
3. Assemble the rolls: Place a generous spoonful of chilled ashta at one end of a buttered kataifi strip. Carefully roll it up tight but not too firm—you want even layers without squeezing the cream out. Seal the edges with either a dab of water or a simple flour paste to keep everything snug as you fry.
4. Heat your oil: Fill a deep pan with enough neutral oil (like canola or sunflower) to submerge the rolls. Heat to about 350°F (175°C). Fry the rolls in small batches, giving them room to crisp evenly. Cook until their surface turns a luscious golden-brown and crisp—this usually takes around 3–4 minutes.

5. Drain and prep syrup: Using a slotted spoon, transfer fried kunafa rolls to paper towels to soak up excess oil. In the meantime, combine sugar, water, and lemon juice in a small saucepan. Bring to a simmer and reduce gently until the syrup thickens slightly—just sticky enough to coat but not overwhelming. Let it cool slightly before use.
6. Finish and garnish: Drizzle the warm syrup over the hot, crunchy rolls. You’ll see it glisten and settle into every crisp corner. Finally, sprinkle with crushed pistachios for a nutty crunch that pairs perfectly with the floral aroma of the ashta filling.
7. Serve immediately: These kunafa rolls are best enjoyed warm—when the crunch is at its peak and the filling is soft and fragrant. I love pairing them with a strong cup of mint tea to balance the sweetness.

Creative Variations for Crunchy Kunafa Rolls with Ashta Filling Recipe

• Add a sprinkle of cinnamon or nutmeg to the ashta filling for warm spice notes.
• Swap pistachios for toasted almonds or crushed walnuts for different crunch textures.
• Drizzle with a honey-rose syrup instead of plain sugar syrup for a floral, sticky glaze.
• Include chopped dried fruits like dates or apricots inside the filling for surprises.
• Make it savory by stuffing with cheese and herbs instead of sweet ashta for a unique twist.
• Use coconut cream in the filling for a tropical flavor uplift.

Storage, Freezing & Reheating

• Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days to maintain crispness.
• Freezing: Wrap individually and freeze for up to 1 month. Thaw fully and re-crisp in a hot oven for 5–7 minutes.
• Reheating: Reheat in a 350°F (175°C) oven or air fryer just until warm and crispy—avoid microwaves as they’ll soften the crunch.

Crunchy Kunafa Rolls with Ashta Filling Recipe FAQs

• Can I use store-bought ashta cream? Yes, but homemade adds freshness and lets you adjust the sweetness and floral notes.
• Is it possible to bake instead of fry? You can bake at 375°F (190°C) for 15–20 minutes, brushing rolls with butter before baking, but frying gives the best crunch.
• What’s a good substitute for rose water? Orange blossom water works beautifully; if unavailable, a few drops of vanilla extract can work as a last resort.
• How do I prevent the kunafa dough from drying? Cover tightly with a damp towel while working and keep your hands slightly moist when handling to avoid breakage.
• Can I prepare the filling a day ahead? Absolutely, chilling the ashta filling overnight improves its flavor and consistency.

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