How to Make Ashta

A bowl of Ashta topped with pistachios and roses.

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This Ashta recipe creates a rich, creamy Middle Eastern filling with a delicate floral flavor, perfect for desserts like Knafeh and Atayef. Withingredients like whole milk, heavy cream, and orange blossom water, this simpleyet indulgent treat will elevate any dessert.

Prep Time1 10

Cook Time10

Total Time1 20

Course: Dessert

Cuisine: middle eastern

Servings:

Author: Shadi HasanzadeNemati

Ingredients

2½ cups whole milk
½ cup heavy whippig cream
2 tbsp cornstarch
¼ cup flour
orange blossom water or vanillia

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Instructions

In a medium-sized saucepan, add the whole milk, heavy cream, cornstarch, and flour. Whisk until smooth and no lumps remain.
Place the saucepan over medium-high heat. Stir continuously to prevent the cream from sticking to the pan and forming lumps. Bring the mixture to a gentle boil, and continue cooking for 1 minute after it begins to thicken. You should notice a pudding-like texture forming as it heats.
Once it’s thickened, remove the saucepan from heat and add either vanilla extract or a few drops of orange blossom water for a more traditional flavor. Stir until fully incorporated.
Transfer the Ashta to a bowl and cover it with plastic wrap, pressing the wrap directly onto the cream to prevent a skin from forming. Allow it to cool completely, then refrigerate for at least 1 hour before using. Keep ashta in an airtight container and refrigerate for up to 5 days.

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Notes

Use ashta in different Middle Eastern recipes. You can use it as a filling for desserts such as qatayef and knafa.
You can also use it as a topping with fruit such as strawberries, bananas and mangos or serve it on its own with honey and nuts.
I don't recommend freezing ashta as the texture will become grainy.
If ashta is too thick, stir in a bit of milk.

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