Baked Cream Phyllo Rolls

Ingredients

• 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:
• Recipe and method for baked cream phyllo rolls from a friend and cook on Shou Tabkhin El Yom:
• Leyal Fawaz
• Click Leyal's name to visit her profile on our site.
• For more of Leyal's desserts click: Cold Chocolate Cake Recipe

Method

1. 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
2. In another pot, mix the water and cornstarch and stir until thickened.
3. 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.
4. Let the qeshta cool to room temperature, then chill in the refrigerator for about 3–4 hours before using.
   Timers: 240 min
5. Fill the phyllo sheets with the qeshta like cheese rolls: place a little qeshta inside each ready sheet and roll into a finger shape.
6. Seal the edge of each roll with a paste of flour and water.
7. Oil the base of a baking tray, arrange the cream rolls side by side, and brush them with a little melted ghee.
8. Bake in an oven at 200°C (392°F) until golden.
9. While still hot, pour light sugar syrup over the rolls and serve.
10. Place 2 cups water with 2 cups sugar and 1 tbsp lemon juice in a pot over heat.
11. After it reaches a boil, simmer gently for about 12 minutes.
    Timers: 12 min
12. Remove from heat, add a splash of orange blossom water and rose water, and stir.
13. Let the syrup cool before using.