Kellage with Ashta ‎كلاج بالقشطة

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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.

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.