ChefLayal Fawaz
Baked Cream Phyllo Rolls
Oven-baked phyllo rolls filled with homemade clotted cream (qeshta) and soaked with light sugar syrup. Includes detailed recipes for the cream and the syrup.
Baked cream phyllo rolls — inventive and delicious
Ingredients
Start here, then move straight into the method.
- Ready-made phyllo sheets
- Sugar syrup (qatir / shireh)
- Clotted cream (qeshta)
- Melted ghee or clarified butter
- 1.5 liters milk
- 1/4 cup vinegar
- 1/2 liter water
- 1/2 cup cornstarch
- 1 tbsp rose water
- 1 tbsp orange blossom water
- Light sugar syrup
- For more of Leyal's desserts click: Cold Chocolate Cake Recipe
Method
Follow the cooking sequence without leaving the page.
- Place the milk in a pot over heat. When it boils, add the vinegar — the milk will curdle immediately. Let it boil for about 5 minutes, then strain well.Timers: 5 min
- In another pot, mix the water and cornstarch and stir until thickened.
- Add this mixture to the strained curds (the clotted milk), add the rose water and orange blossom water, and blend with a hand blender until smooth and fully combined.
- Let the qeshta cool to room temperature, then chill in the refrigerator for about 3–4 hours before using.Timers: 240 min
- Fill the phyllo sheets with the qeshta like cheese rolls: place a little qeshta inside each ready sheet and roll into a finger shape.
- Seal the edge of each roll with a paste of flour and water.
- Oil the base of a baking tray, arrange the cream rolls side by side, and brush them with a little melted ghee.
- Bake in an oven at 200°C (392°F) until golden.
- While still hot, pour light sugar syrup over the rolls and serve.
- Place 2 cups water with 2 cups sugar and 1 tbsp lemon juice in a pot over heat.
- After it reaches a boil, simmer gently for about 12 minutes.Timers: 12 min
- Remove from heat, add a splash of orange blossom water and rose water, and stir.
- Let the syrup cool before using.
Recipe tags
Notes and serving ideas
- Cold Chocolate Cake Recipe






