Kashta Filled Filo Triangles

Making the sugar syrup

• ​​Place the sugar & water in a saucepan on high heat
  
• Stir together until the sugar dissolves
  
• Reduce the heat
  
• Add the lemon juice & stir
  
• Add the orange blossom & stir
  
• Turn off the heat
  
• Pour into a jar
  
• Let it cool then refrigerate overnight

​Making the cheese

• Add the milk & sugar in a saucepan and mix together on medium heat
  
• Stir until the sugar dissolves
  
• Add the vinegar & stir together
  
• Reduce the heat
  
• When the milk starts to separate and curdle, turn off the heat
  
• Pour the curdled cheese in a strainer to strain excess liquid​

Making the cream

• Mix some of the whipping cream into the corn starch until a smooth consistency
  
• Add the remaining whipping cream in a saucepan on medium heat
  
• Add the cornstarch mixture in the cream
  
• Mix together until the cream thickens
  
• Stir in the orange blossom water and turn off the heat
  
• Pour into a bowl
  
• Add the strained cheese 
  
• Blend the mixture using a hand held blender
  
• Cover the cheese with plastic wrap and refrigerate overnight​

​Making the filo triangles​

• Preheat oven 350F/180C
  
• Split the filo pastry in 3 sections
  
• Set aside and place a damp towel on top​Take 1 piece of filo and brush on the melted butter
  
• Take 1 piece of filo and brush on the melted butter
  
• Place another piece of filo on top
  
• Place a spoonful of the kashta on the bottom corner of the filo
  
• Fold the bottom corner, then flip forward until the end
  
• Place on a baking tray lined with parchment paper
  
• Brush on the melted butter on top of the triangles
  
• Bake in the oven 30-40 minutes
  
• Pour the cold sugar syrup on top & garnish with crushed pistachios
  

Ingredients 

Sugar Syrup
1 Cup White Sugar
1/2 cup Water
1 tablespoon Lemon Juice 
1 teaspoon Orange Blossom Water

Kashta Ingredients
2 cups/500ml Milk
1 tablespoon White Vinegar
1 tablespoon Sugar
2 cups Whipping Cream/Heavy Cream
1 teaspoon Orange Blossom Water
2 tablespoons Cornstarch
 
Filo/Phyllo Pastry
1 cup Butter (melted)Crushed Pistachios

Assyrian Dishes © ALL RIGHTS RESERVED. 

Directions