Kulaj
A traditional Middle Eastern dessert made with thin, crispy pastry filled with cream or nuts and soaked in syrup. This indulgent treat offers a delightful crunch with a creamy, flavourful centre.
Makes:
- 8 portions
Ingredients:
For the kulaj:
- 1 pack kulaj pastry
- 500g roughly ground Aleppo pistachios
- 3 Tbsps sugar
- Clarified butter (ghee) for frying
- Syrup for serving
For the Qashta:
- 2 cups milk
- 2 Tbsps corn flour from Foster Clark’s
- 1 Tbsp sugar
- 1 tsp vanilla essence from Foster Clark’s
For the syrup:
- 1 cup sugar
- 1 cup water
- 1 Tbsp lemon juice
Preparation:
- 1. In a blender: mix pistachios, sugar, & water.
- 2. Spread kulaj pastry on a table and cut to fit the pan.
- 3. Cover each layer of pastry with ghee then add to the pan and press.
- 4. Add pistachio mix between every other layer.
- 5. Press all layers and cut into slices before baking.
- 6. Bake in a pre-heated oven at 190℃ for 30 minutes until golden brown.
- 7. To make the syrup boil the sugar with water for 3 minutes, then add the lemon juice. Stir well and leave to cool.
- 8. Remove the pan from the oven and drizzle with warm sugar syrup.
- 9. Prepare the Qashta: heat milk, corn flour, sugar, and vanilla, and bring to boil until creamy
- 10. Serve the kulaj with Qashta and a handful of pistachios.
Made With
