Ashta creamy filling is simply clotted cream perfect for topping or filling homemade desserts, fruit, and pastries. Traditional Ashta requires you to patiently skim off the thin skin that forms on boiling milk, again and again. It’s such a long process and I’ve never attempted it.
This is my mum’s simplified version of it. The recipe uses white bread as a thickener. Unlike the smooth ashta recipe used in my shay’biyat creamy filled pastries, this has a texture very close to the original recipe.