Ashta creamy filling is simply clotted cream perfect for topping or filling homemade desserts, fruit and pastries. Real Ashta requires you to patiently skim off the thin skin that forms on boiling milk, again and again. It is such a long process I have never attempted it.
This is my mum’s simplified version of it. The recipe uses white bread as a thickner. Unlike the smooth ashta recipe used in my shay’biyat creamy filled pastries, this has a texture very close to the original recipe.
- 3 slices of white sliced bread crust removed
- 3 tablespoons icing sugar
- 150 ml thickened cream
- 1 ¼ cup milk
- 1 – 2 tablespoons rosewater
To make the ashta cream, remove the crust off the bread (discard) and cut into strips. Place the bread in a medium non stick saucepan and sprinkle over the icing sugar.
Add the thickened cream
Pour over the milk and rosewater
Place the non stick saucepan over medium heat until mixture begins to bubble around the edges (approxinately 1-2 minutes). Reduce the heat to low and gently break up the bread with a spatula.(do not stir). Continue to cook, occasionally breaking up the mixture with spatula until it slightly thickens (approximately 15 minutes).
The tip here is not to stir. The mixture will thicken some more once cooled so it is important you don’t over cook it on the stove.
Remove from heat, pour into a bowl and leave to cool. Cover the bowl with a plastic wrap and refrigerate for 30 minutes before using.
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