By Franco Namani
Kellage with Ashta كلاج بالقشطة
9 steps
Prep:40minCook:20min
Kellage it’s a traditional Lebanese sweet which is popular in Lebanon specially during the month of Ramadan, and its famous in all Arab countries
Updated at: Thu, 17 Aug 2023 13:27:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories429.1 kcal (21%)
Total Fat12.3 g (18%)
Carbs72.6 g (28%)
Sugars40.4 g (45%)
Protein8.1 g (16%)
Sodium282.7 mg (14%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
400 gramsFilo Dough
3 cupsmilk
½ cupfresh cream
5 tablespoonscornmeal
or starch
4 tablespoonssugar
½ teaspoonrose water
½ teaspoonorange blossom water
Sugar Syrup
For Garnishing:
Instructions
Step 1
Soak filo sheets in milk, then fold and stuff each one (4 or 5 layers on top of each other for each piece) with a tablespoon of cream.
Step 2
Heat the oil in a deep frying pan and fry the kellage pieces until golden crisp
Step 3
Sprinkle fine sugar over each piece before serving and decorate with crushed pistachios and lemon blossom.
How to prepare the cream:
Step 4
Heat two cups of milk and dissolve the starch in the remaining cup of milk, add sugar and mix it with it.
Step 5
Add the starch mixture to the milk in a saucepan at low heat and stir to get a thick texture.
Step 6
Add fresh cream and mix it for couple of minutes then turn off the heat.
Step 7
Add rose water and blossom water and stir well, and set aside to cool.
How to prepare the syrup:
Step 8
Boil the sugar and water on a medium heat for 15 minutes, until becomes thick
Step 9
Turn off the heat, add the lemon juice, and leave the syrup for a minute, ready to serve on top of the Kellage.
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