Ashta Stuffed Puff Pastry
Last Updated on July 2, 2022 by Team HH
Ingredients:
½ cup whole milk
½ cup heavy cream
1 ½ tablespoons sugar
¼ teaspoon salt
½ cardamom (optional – can use vanilla extract or rose water instead if desired)
¼ cup milk (separate from the ½ cup)
1 ½ tablespoons corn starch
1 box puff pastry
Serve with attar/simple syrup (2 cups sugar, 1 cup water, squeeze of lemon, bring to boil and remove from heat)
Directions:
-In a small pot on medium-low heat, add the heavy cream, ½ cup whole milk, sugar, salt and optional flavorings. Bring to a low simmer stirring occasionally to be sure the sugar is fully dissolved and doesn’t burn on the bottom of the pot.
-Mix the ¼ cup milk and cornstarch in a small bowl thoroughly until corn starch is dissolved and there are no lumps. Add this mixture slowly to the pot while stirring slowly. Keep stirring for 3-5 minutes as the mixture thickens. Once the mixture becomes the consistency of pudding, remove from heat and set aside to cool slightly for 10 minutes. Put the completed ashta in a bowl and keep in the fridge with plastic wrap touching the top of the ashta to avoid a thin skin from forming on top.
-Once mixture is completely cooled, remove from fridge. Preheat oven to 350. Unfold the puff pastry and cut into even squares. Place ashta 1 ½ teaspoons of mixture on each square in the shape of a triangle on one side of the dough, leaving a border around the edge to fold over into triangles. Complete the remainder of the pastries and be sure they are all sealed with no air bubbles. Bake for 35 minutes or until tops are golden brown. Remove from oven and enjoy with attar, chocolate chips, berries or extra ashta on top!
Ashta Stuffed Puff Pastry
Ingredients
- ½ cup whole milk
- ½ cup heavy cream
- 1 ½ tablespoons sugar
- ¼ teaspoon salt
- ½ cardamom optional – can use vanilla extract or rose water instead if desired
- ¼ cup milk separate from the ½ cup
- 1 ½ tablespoons corn starch
- 1 box puff pastry
Serve with attar/simple syrup
- 2 cups sugar, 1 cup water, squeeze of lemon, bring to boil and remove from heat
Instructions
- -In a small pot on medium-low heat, add the heavy cream, ½ cup whole milk, sugar, salt and optional flavorings. Bring to a low simmer stirring occasionally to be sure the sugar is fully dissolved and doesn’t burn on the bottom of the pot.
- -Mix the ¼ cup milk and cornstarch in a small bowl thoroughly until corn starch is dissolved and there are no lumps. Add this mixture slowly to the pot while stirring slowly. Keep stirring for 3-5 minutes as the mixture thickens. Once the mixture becomes the consistency of pudding, remove from heat and set aside to cool slightly for 10 minutes. Put the completed ashta in a bowl and keep in the fridge with plastic wrap touching the top of the ashta to avoid a thin skin from forming on top.
- -Once mixture is completely cooled, remove from fridge. Preheat oven to 350. Unfold the puff pastry and cut into even squares. Place ashta 1 ½ teaspoons of mixture on each square in the shape of a triangle on one side of the dough, leaving a border around the edge to fold over into triangles. Complete the remainder of the pastries and be sure they are all sealed with no air bubbles. Bake for 35 minutes or until tops are golden brown. Remove from oven and enjoy with attar, chocolate chips, berries or extra ashta on top!
