Ashta fingers

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a small pot over medium heat, add the heavy cream, milk, sugar, cornstarch, all purpose flour, and vanilla extract. Whisk continuously and bring to a boil. Once bubbling, reduce the heat and bring to a simmer and continuously whisk so it doesn't become clumpy until it thickens up. Once thick, transfer to a bowl and cover the top with Saran Wrap, making sure it's touching the cream. Transfer to the fridge to cool down.

Step 2

While the ashta cools down, make the simple syrup. In a pot over medium heat add the water, sugar, and orange blossom water. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up a bit more.

Step 3

Preheat oven to 350°F.

Step 4

Take out phyllo sheets and cut the whole stack into the size of the pan. I used a 9x9 square pan so I cut the phyllo into a 9x9 square. Then cut that stack in half so that your pan will have two rows. Save the scraps to use later. Cover the phyllo with a damp clean towel to keep it from going dry.

Step 5

Take one of the half sheets and lay it horizontally. Take a short piece of the scrap and lay it across vertically on one edge so it hangs on each side (see image above for example). Add about 2 tablespoons of ashta. You can pipe it or just use a spoon. Fold the hanging edges towards the center and then roll from one edge to the other tightly and place in the tray. Repeat until your tray is filled.

Step 6

Once the tray is filled, pour butter over and brush so all the phyllo is coated evenly and generously. I used about 3/4 of the butter.

Step 7

Bake for about 20 minutes or just until beautifully golden.

Step 8

Right when it comes out of the oven while still hot, cover in syrup. Use as much or as little simple syrup as you'd like.

Step 9

Allow it to cool and then enjoy! You can top it off with crushed pistachios and rose petals too.