This American treat made with soft, sweet cheese dough rolls and filled with creamy clotted cream. These delicacies are topped with pistachios and a dollop of rose petal jam. Finally, a delicate syrup flavored with orange blossom and rose water is drizzled over, resulting in a wonderfully beautiful finale.

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Instructions :

  1. Combine sugar, water, and a squeeze of lemon juice in a small pot.
  2. Set the saucepan over medium-high heat on the stove.
  3. After bringing the mixture to a rolling boil, turn down the heat right away. To prevent overcooking, let it simmer for ten minutes and set a timer. The syrup ought to resemble pancake syrup in consistency. Take care not to cook it for too long as it could thicken and turn into a candy-like substance.
  4. Add the rose water and orange blossom.
  5. Once the syrup has cooled to room temperature, transfer it to a serving basin.

Putting together the cheese rolls

  1. Heat the water and sugar in a saucepan over medium-high heat, stirring regularly until the sugar dissolves.
  2. After bringing the mixture to a boil, add the fine semolina and stir continuously with a spatula for about 30 seconds, or until the mixture is fully blended and slightly thickened.
  3. Add the cheese and rose water and turn the heat down to medium. Stir until the cheese is melted and a soft, dough-like consistency is achieved. Let it cool for a short while till it becomes manageable temperature.
  4. Separate the dough into two identical portions. As you work with one half, cover the other.
  5. Roll out the dough into a 9 x 13 inch (23 x 33 cm) rectangle by placing it between two sheets of plastic wrap. Take off the top sheet.
  6. To create a tidy rectangle, trim the edges with a sharp knife or pizza cutter. For assistance in obtaining straight edges, you can use a ruler or another object.
  7. Pipette eshta (clotted cream) into a piping bag, then trim off about 1 inch (2 cm) from the tip. With a 1 inch (2 cm) border, pipe the eshta along the dough’s long side. Or, spread the eshta over the dough with a spoon.
  8. To help you roll the dough over the cream filling and make a thin log, place plastic wrap below the dough. Using a sharp knife or pizza cutter, cut the log away from the other dough pieces.
  9. To create two additional logs, repeat the rolling and cutting procedure.
  10. You can chose to firm up the logs in the freezer for around 15 minutes to achieve cleaner cuts.
  11. Cut the logs into pieces measuring 1 3/4 inches (4 cm). A total of 30 to 32 pieces should be obtained.
  12. Continue using the remaining half of the dough.
  13. Place the rolls on a dish and top with a little bit of rose petal jam and crushed pistachios.
  14. Drizzle some syrup over each roll before serving it to guests.
  15. Any leftovers should be refrigerated and covered.
Sweet Cheese Dough Rolls

Sweet Cheese Dough Rolls

This American treat made with soft, sweet cheese dough rolls and filled with creamy clotted cream. These delicacies are topped with pistachios and a dollop of rose petal jam. Finally, a delicate syrup flavored with orange blossom and rose water is drizzled over, resulting in a wonderfully beautiful finale.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4
Calories 3450 kcal

Ingredients
  

FOR SYRUP

  • 1 cup water
  • 2 cups 400g granulated sugar
  • A squeeze of lemon juice 1/2 tbsp
  • 3/4 tbsp orange blossom water
  • 3/4 tbsp rose water

FOR Sweet Cheese Dough Rolls

  • 1 1/2 cup water
  • 1 tbsp orange blossom water
  • 3/4 cup 150g sugar
  • 1 tbsp rose water
  • 1 cup fine semolina
  • 2 cups mozzarella cheese shredded

For Decor

  • Ground pistachios
  • Rose petal jam for garnishing

Instructions
 

  • Combine sugar, water, and a squeeze of lemon juice in a small pot.
  • Set the saucepan over medium-high heat on the stove.
  • After bringing the mixture to a rolling boil, turn down the heat right away. To prevent overcooking, let it simmer for ten minutes and set a timer. The syrup ought to resemble pancake syrup in consistency. Take care not to cook it for too long as it could thicken and turn into a candy-like substance.
  • Add the rose water and orange blossom.
  • Once the syrup has cooled to room temperature, transfer it to a serving basin.

Putting together the cheese rolls

  • Heat the water and sugar in a saucepan over medium-high heat, stirring regularly until the sugar dissolves.
  • After bringing the mixture to a boil, add the fine semolina and stir continuously with a spatula for about 30 seconds, or until the mixture is fully blended and slightly thickened.
  • Add the cheese and rose water and turn the heat down to medium. Stir until the cheese is melted and a soft, dough-like consistency is achieved. Let it cool for a short while till it becomes manageable temperature.
  • Separate the dough into two identical portions. As you work with one half, cover the other.
  • Roll out the dough into a 9 x 13 inch (23 x 33 cm) rectangle by placing it between two sheets of plastic wrap. Take off the top sheet.
  • To create a tidy rectangle, trim the edges with a sharp knife or pizza cutter. For assistance in obtaining straight edges, you can use a ruler or another object.
  • Pipette eshta (clotted cream) into a piping bag, then trim off about 1 inch (2 cm) from the tip. With a 1 inch (2 cm) border, pipe the eshta along the dough’s long side. Or, spread the eshta over the dough with a spoon.
  • To help you roll the dough over the cream filling and make a thin log, place plastic wrap below the dough. Using a sharp knife or pizza cutter, cut the log away from the other dough pieces.
  • To create two additional logs, repeat the rolling and cutting procedure.
  • You can chose to firm up the logs in the freezer for around 15 minutes to achieve cleaner cuts.
  • Cut the logs into pieces measuring 1 3/4 inches (4 cm). A total of 30 to 32 pieces should be obtained.
  • Continue using the remaining half of the dough.
  • Place the rolls on a dish and top with a little bit of rose petal jam and crushed pistachios.
  • Drizzle some syrup over each roll before serving it to guests.
  • Any leftovers should be refrigerated and covered.

Notes

If you can’t get traditional ashta, you can use Mascarpone cheese instead. Mascarpone has a similar flavor and works nicely with this recipe.
Keyword Sweet Cheese Dough Rolls