This is an Arabic dessert that’s enjoyed during Ramadan and outside of it. It’s so easy and delicious, and the ingredients are available in most households. There are so many ways to make Ashta. I showed you how to make one version last year, and this year I’m giving you an even simpler recipe. Ashta is Arabic clotted cream, used in so many Middle Eastern desserts. Save the recipe for later.
Ingredients
- 1 package phyllo pastry
- Equal parts ghee and vegetable oil for brushing
Homemade Arabic Ashta
- 1 cup full fat milk
- 2 cups heavy cream
- 1/2 cup sugar
- 60 gram cornstarch
- 8 ounce mascarpone cheese
- 1 tsp. Vanilla paste
Simple syrup
- 3 cups sugar
- 2 cups water
- 2 tbs. Lemon juice
Instructions
- Start by making the Ashta in the morning to give it a chance to cool or you can make it ahead of time and have it ready in the fridge in an air tight container. It will last from 1-2 weeks.
- In a pot add the milk, 2 cups of heavy cream, sugar and cornstarch. Whisk while it’s cold until the cornstarch dissolves and you see no lumps.
- Lift the pot on the stove and continue whisking until thickened. Cover tightly with a plastic wrap and let cool in room temperature.
- Once cooled add 8 ounces of mascarpone cheese, 1 tsp. Vanilla paste and beat together.
- To make the simple syrup add all the ingredients to a pot let come to a boil then lower the heat and time it for 15 minutes. Once done you can add flavoring like rose water or orange blossom water ( I didn’t) set aside and let cool.
- To assemble take 1 package of phyllo pastry out of the package and cover with a towel.
- Work with one sheet at a time, brush the sheet with the ghee oil mixture then fold in 3 lengthwise. You will then place about 1 tbs. Of the Ashta (don’t over fill) on top to start forming a triangle, brush with more ghee along the way and don’t skimp. Treat this type of dessert like baklava and brush generously with ghee so it doesn’t dry out.
- 📌The rest will be pined in comments.