Crunchy Kunafa Rolls with Ashta Filling Recipe
Crunchy Kunafa Rolls are a delightful Middle Eastern dessert featuring crispy kataifi dough wrapped around a creamy ashta filling, fried to golden perfection and drizzled with fragrant sugar syrup and crushed pistachios. This recipe combines the rich, floral notes of rose water with a luscious creamy center, making it an irresistible treat ideal for special occasions or indulgent snacks.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12-15 kunafa rolls
- Category: Dessert
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Kataifi Rolls
- 250g kataifi (kunafa) dough, thawed
- 100g butter or ghee, melted
Ashta Filling
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tbsp cornstarch
- 2 tbsp sugar
- 1 tsp rose water or orange blossom water
Syrup
- 1 cup sugar
- 1/2 cup water
- 1 tsp lemon juice
Garnish
- 1/4 cup crushed pistachios
Instructions
- Prepare the Ashta Filling: In a medium saucepan over medium heat, combine whole milk, heavy cream, sugar, and cornstarch. Stir continuously until the mixture thickens enough to coat the back of a spoon. Remove from heat and mix in rose water or orange blossom water. Transfer to a bowl, cover, and refrigerate until firm.
- Prepare Kataifi Dough: Gently fluff and separate the thawed kataifi dough to loosen strands. Cut the dough into 6-inch strips for rolling.
- Butter the Dough: Carefully brush each kataifi strip with melted butter or ghee to ensure crispiness when fried.
- Roll the Kunafa: Place a spoonful of chilled ashta filling at one end of each strip. Roll tightly to enclose the filling completely, and seal the edges using a bit of water or flour paste to prevent unraveling during frying.
- Fry the Rolls: Heat oil in a deep pan or fryer to medium-high heat. Fry the kunafa rolls in batches until golden brown and crunchy, approximately 2-3 minutes per side. Remove and drain on paper towels to remove excess oil.
- Make the Syrup: In a small saucepan, combine sugar, water, and lemon juice. Bring to a gentle boil and simmer until the syrup thickens slightly, about 8-10 minutes. Remove from heat and let cool for a few minutes.
- Finish and Serve: Drizzle the warm syrup generously over the hot kunafa rolls and sprinkle with crushed pistachios. Serve immediately while still warm for the best texture and flavor.
Notes
- Thaw kataifi dough properly to ensure easy separating of strands without breaking.
- Use fresh butter or ghee for better aroma and crispiness.
- Ensure the ashta filling is well chilled before rolling to make handling easier.
- Maintain oil temperature for frying between 350°F to 375°F (175°C to 190°C) to avoid soggy or burnt rolls.
- The syrup can be stored in the refrigerator for up to a week and reheated gently before use.
- For a vegan variation, replace dairy with coconut milk and cream alternatives and use a plant-based butter.
