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.
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!
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!
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