wheel of baking

Halawet El Jibn

Ingredients

sliced bread milk  cornstarch  heavy cream  sugar  water   fine semolina  mozzarella cheese, shredded  rose water orange blossom water

STEP 1

For the ashta cream: Process the sliced bread until reduced to crumbs. Set aside.

STEP 2

In a medium-sized pot, whisk together the cornstarch and milk until fully combined.

STEP 3

Mix in the sugar and heavy cream then add the bread crumbs and whisk once more.

STEP 4

Bring to a boil then lower the heat. Keep heating for 5 more minutes or until thickened.

STEP 5

Transfer to a wide container then cover and chill.

STEP 6

For the sweet cheese dough: Place the sugar and water in a small pot. Bring to a boil.

STEP 7

When you notice bubbles forming, reduce the heat then add the semolina flour.

STEP 8

Stir constantly so the semolina doesn’t stick to the pot. 

STEP 9

When it starts to pull away from the sides of the pot, gradually add the shredded cheese.

STEP 10

When the dough is completely smooth, stir in the orange blossom water and rose water. 

STEP 11

Roll out the dough between two sheets of parchment paper. Trim the edges to make a nice rectangle.

STEP 12

Generously spoon cold ashta along the long edge of the dough in one thick log.

STEP 13

Roll the dough around the ashta into a log. Using a sharp knife, cut along the long edge of the roll.

STEP 14

Cut the log into equal portions then decorate with pistachios and enjoy!