Viral Ashta Baklava Rolls: A Must Try
Welcome to the world of my delicious Ashta (clotted cream) Baklava Rolls, a recipe that has taken social media by storm, amassing over 5 million views. These rolls are not just a feast for the palate but a spectacle for the eyes, with their unique shape and golden, flaky exterior encasing a heart of creamy Ashta.
The process turns simple ingredients into a masterpiece of flavours and textures. Each roll is crafted with care, ensuring that the Ashta is perfectly enveloped within the crispy layers of fillo pastry, then baked to golden perfection. The final touch, a drizzle of sweet syrup, adds a glossy finish and ties all the flavours together. It's this attention to detail and balance of flavours that has captured the hearts of millions.
What Makes These Rolls So Special?
These baklava rolls are a creative twist on traditional baklava. They combine flaky pastry and creamy Ashta, topped with sweet syrup and pistachios. What's amazing is how easy they are to make, yet they look so pretty and professional. You'll impress everyone with these rolls, and they won't believe you made them at home!
Making these viral Ashta Baklava Rolls is a fun and rewarding experience. With simple ingredients and steps, you can create a dessert that's as beautiful as it is delicious. So, why not give it a try? You might just surprise yourself with how easy it is to bring a little sweetness and beauty into your day. Happy baking!
These Ashta Baklava Rolls hit all the right notes, they're crispy, creamy, sweet, and nutty. Plus, they're so pretty with their golden colour and pistachio sprinkle. Whether you're making them for a special occasion or just because, they're sure to be a hit.
- 1 Packet of Fillo pastry ((375 gm))
- 1/2 kilogram Ashta (clotted cream) (FAQ below for substitutions)
- 1 cup melted ghee
- Sugar syrup (from below)
- Ground pistachio (for garnish)
- 1 1/2 cup sugar
- 1 cup water
- 1/2 teaspoon rosewater
- a squirt of lemon juice
- Preheat the Oven:
Begin by setting your oven to 200°C to ensure it reaches the correct temperature for baking.
- Prepare the Baking Dish:
Use a pastry brush to evenly coat the bottom and sides of your baking dish with melted ghee. This prevents the baklava rolls from sticking and adds a rich flavor.
- Prepare the Fillo Pastry:
Take one sheet of fillo pastry and gently crinkle it to create texture. Then, fold it in half, ensuring one part slightly overlaps the other, to provide a sturdy base for the filling.
- Add the Filling:
Sprinkle 1 teaspoon of ground pistachio in the center of the bottom half of the pastry sheet. Follow this with a heaped teaspoon of clotted cream (Ashta), placing it directly on top of the pistachios.
- Shape the Pastry:
Carefully fold the sides of the pastry inward, then roll the pastry tightly from bottom to top, sealing the filling inside. Ensure the roll is tight enough to hold its shape but not so tight that the pastry tears.
- Arrange in Baking Dish:
Place the completed roll seam-side down in the prepared baking dish. Repeat the process with the remaining fillo sheets and filling until the dish is filled with rolls.
- Final Touch before Baking:
Once all the rolls are arranged in the dish, brush the tops generously with melted ghee. This will help achieve a golden and crispy exterior.
- Bake:
Transfer the baking dish to the preheated oven, placing it on the middle rack to ensure even baking. Bake for 30-40 minutes, or until the baklava rolls are golden brown and crispy to the touch.
- Combine Ingredients:
In a medium saucepan, combine 1 1/2 cups of sugar with 1 cup of water. Stir over medium heat until the sugar fully dissolves into the water.
- Simmer:
Allow the mixture to simmer for a few minutes, just until it begins to thicken slightly. Keep an eye on the syrup to ensure it doesn't thicken too much.
- Flavour the Syrup:
Once the syrup has reached the desired consistency, turn off the heat and stir in 1/2 teaspoon of rosewater and a squirt of lemon juice. These ingredients will add a subtle aroma and balance the sweetness.
- Set Aside:
Transfer the syrup to a heat-proof container and set it aside until the baklava rolls are baked.
- Soak the Baklava Rolls:
As soon as the baklava rolls are removed from the oven, evenly pour the warm sugar syrup over them, ensuring each roll is thoroughly soaked.
- Cool and Serve:
Allow the baklava rolls to cool in the dish, soaking up the syrup. Once cooled, sprinkle the tops with additional ground pistachio for a decorative touch and an added crunch.
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Watch me make it here https://www.instagram.com/reel/ClHthzIJNls/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
