Crunchy Kunafa Rolls with Ashta Filling Recipe
Crunchy Kunafa Rolls are a delightful Middle Eastern dessert featuring crisp fried kataifi dough wrapped around a smooth, creamy ashta filling. These golden rolls are drenched in a fragrant sugar syrup and topped with crushed pistachios, offering a perfect balance of crunch, creaminess, and sweetness that will impress at any gathering.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 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 into a creamy custard. Remove from heat and stir in rose water or orange blossom water for a fragrant finish. Chill the custard in the refrigerator until firm.
- Prepare Kataifi Dough: Gently fluff and separate the thawed kataifi dough to loosen the strands. Cut the kataifi dough into 6-inch wide strips to form individual roll sizes. Using a brush, coat each strip evenly with melted butter or ghee to ensure crispiness during frying.
- Assemble the Rolls: Place a spoonful of the chilled ashta filling at one end of each kataifi strip. Carefully roll the dough tightly over the filling to seal it inside. Use a little water or flour paste to seal the edges securely and prevent the filling from leaking out during cooking.
- Fry the Kunafa Rolls: Heat oil in a deep pan or fryer to approximately 350°F (175°C). Fry the rolls in batches, ensuring not to overcrowd the pan, until they turn golden brown and crisp, about 3-4 minutes. Use a slotted spoon to remove them and drain excess oil on paper towels.
- Prepare Sugar Syrup: In a small saucepan, combine sugar, water, and lemon juice. Bring to a simmer over medium heat and cook until the syrup thickens slightly, about 8-10 minutes. Remove from heat and allow it to cool just enough so it remains warm but not hot.
- Finish and Serve: Drizzle the warm sugar syrup generously over the hot kunafa rolls, allowing it to soak in. Sprinkle crushed pistachios on top for added texture and flavor. Serve immediately while warm and crispy for the best taste experience.
Notes
- Ensure kataifi dough is fully thawed and loosened before assembling to get a crispy texture.
- Use a thermometer to maintain oil temperature between 350°F and 375°F when frying for even cooking.
- The ashta filling can be prepared a day ahead and stored refrigerated to save time.
- For a nut-free version, omit pistachios or substitute with shredded coconut.
- Syrup consistency is key—slightly thick but pourable for the best glaze.
