Ashta and Pistachio Baklava Rolls

Ingredients

• 1 packet fillo (phyllo) pastry
• 1/2 kg ashta (clotted cream)
• 1 cup ground pistachios, plus more to garnish
• 1 cup ghee, melted
• Sugar syrup (below)

Sugar Syrup

• 1 1/2 cups sugar
• 1 cup water
• 1/2 tsp rosewater
• A squeeze of lemon juice

Directions

• Preheat oven to 200C (400F). Brush a baking dish with melted ghee.
• Lay one sheet of fillo, crinkle it, then fold it in half so one part overlaps the other.
• Put 1 tsp ground pistachio in the bottom center, then top with a heaped teaspoon of ashta.
• Fold the sides in and roll tight to close. Place in the baking dish. Repeat with the rest.
• Brush the rolls all over with melted ghee, drizzling any extra on top. Bake on the middle rack 30-40 minutes, until golden.
• Make the syrup: dissolve the sugar in the water, then simmer a couple of minutes until slightly thickened. Off the heat, stir in the rosewater and lemon; set aside.
• When the rolls come out golden, soak them with the sugar syrup.
• Once cooled, sprinkle with pistachio and serve.

From Amani khazaal Krayem on Instagram.