Ashta Filo Parcels

Name: Ashta Filo Parcels
Prep time: 30 min
Cook time: 10 min
Yield: Makes 30
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Golden, crispy ashta filo parcels filled with luscious cream! These addictive treats can be enjoyed warm or cold—perfect for any occasion.

PREP TIME

30 minutes (plus chilling time)

COOK TIME

10 minutes

SERVES

Makes 30

About this recipe

Crispy ashta filo parcels are the ultimate treat—golden, flaky pastry filled with smooth, creamy ashta. These addictive bites can be enjoyed warm or cold, and I have no idea why it took me over a year to share this recipe! It all started when I had leftover ashta from testing my Warbat recipe. The photos recently popped up in my phone, and I knew it was time to finally post them.

If you love Middle Eastern desserts, this is a must-try. Similar to my Warbat recipe, these parcels are filled with the same luscious ashta but are prepared differently. The filo is folded into triangles and deep-fried to golden perfection, creating a crisp contrast to the rich filling. They remind me of Fresh Ashta Atayef, another favourite that’s perfect for Ramadan. And if you’re a fan of knafeh, my Baked Knafeh Cake is another must-try.

Ingredients

For the Ashta (Cream Filling)

1 cup milk
2 cups double cream
3 1⁄2 tablespoons cornflour
2 tablespoons fine semolina
2 tablespoons white sugar
1–2 teaspoons rose water

For the Pastry

1 packet filo pastry
Flour paste for sealing (mix 2 tablespoons flour + 3 tablespoons water)
Neutral oil, for frying
Icing sugar, for dusting

Notes from Rouba

Chill the Filling – Letting the ashta set properly helps it hold its shape inside the filo.
Fry in Small Batches – Avoid overcrowding the pan to achieve an even golden crisp.
The ashta can be prepared a day in advance for easy assembly.
Oil Must Be Hot – Placing the parcels in cold oil will make them oily instead of crispy.

I used my Dorsch fryer for this recipe, and I highly recommend it! It holds heat well, ensuring even frying, and the basket makes removing the parcels so easy once they turn golden. If you’re looking for a reliable fryer, this one does the job beautifully. Plus, use code ROUBASFOOD for 10% off, even on sale items!

Method

Step 1: Prepare the Ashta Filling

In a saucepan over medium heat, combine milk, double cream, cornflour, semolina, and sugar. Stir continuously until the mixture thickens. Remove from heat and add the rose water. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate for a few hours (preferably overnight) to set.

Step 2: Assemble the Filo Parcels

Cut filo pastry into long strips, approximately 8–10 cm (3–4 inches) wide. Place approximately 1 1⁄2 tablespoons of the ashta filling closer to one side of the strip. The ashta should be cold for best results.

Fold the filo over the filling to begin shaping a triangle.

The first few folds may not look like a perfect triangle—this is normal. Continue folding tightly, ensuring the shape becomes neater with each fold. The filling should be enclosed securely, and the folds should be somewhat tight to maintain structure.

Seal the final edge with a light flour paste to prevent leakage.

Step 3: Fry Until Golden

Heat oil in a pan over medium heat. Fry the parcels in batches until golden and crisp. Transfer to a plate lined with paper towels to drain excess oil. Allow the parcels to cool slightly. Dust generously with icing sugar. Serve warm or cold and enjoy the crispy, creamy deliciousness!