Halawet el Jibn (حلاوة الجبن) — Lebanese Sweet Cheese Rolls with Ashta

• 250 gGranulated sugar (For ater (syrup))
• 180 mlWater
• 10 mlLemon juice (About 2 tsp)
• 5 mlOrange blossom water (1 tsp)
• 5 mlRose water (1 tsp)
• 500 mlWhole milk
• 250 mlHeavy cream (35% fat)
• 35 gCornstarch (About 4 tbsp)
• 300 gFresh mozzarella (Low-moisture mozzarella also works; see substitutions)
• 200 gAkawi cheese (Desalted; see step 4)
• 160 gSemolina flour (Fine semolina (farina))
• 40 gGround pistachios (Unsalted)

Instructions

1. 1

   Make the syrup first so it can cool completely. Combine the sugar and water in a small saucepan over medium heat and stir for 1 minute until the sugar dissolves, then stop stirring and bring to a steady simmer for 8 minutes. Add the lemon juice, simmer 1 minute more, then remove from heat and stir in the orange blossom water and rose water; cool to room temperature.

2. 2

   Prepare the ashta (cream filling) and chill it so it pipes cleanly. Whisk the milk, heavy cream, sugar, and cornstarch in a saucepan until perfectly smooth, then cook over medium heat, whisking constantly, for 6–8 minutes until thick and glossy like pastry cream. Off the heat, stir in the orange blossom water and rose water, spread into a shallow dish, cover the surface directly with plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   Set up your work area before making the cheese dough because it must be shaped while warm. Line a tray with parchment and lightly brush it with a few drops of syrup to prevent sticking, then place another sheet of parchment ready for rolling. Fit a piping bag with a 12–14 mm round tip (or cut a 12 mm opening) and refrigerate it until needed.

4. 4

   Desalt the akawi so the finished rolls taste milky-sweet instead of salty. Cut the akawi into small cubes, cover with 1000 ml water, and soak 20 minutes, then drain and squeeze gently; repeat the soak once more for 20 minutes and drain well. Pat dry so excess water does not weaken the dough.

5. 5

   Cook the semolina base to create the classic stretchy structure. In a wide nonstick pan, whisk the semolina, 240 ml water, and 60 g sugar until no lumps remain, then cook over medium heat for 6–7 minutes, stirring constantly with a sturdy spatula, until it forms a thick, glossy paste that pulls away from the pan. Stir in the rose water and orange blossom water and cook 30 seconds more to bloom the aroma.

6. 6

   Melt in the cheeses and knead until the dough becomes elastic and smooth. Reduce heat to low, add the mozzarella and desalted akawi, and stir continuously for 3–5 minutes until fully melted and the mixture turns stretchy and cohesive. Transfer to a lightly syrup-brushed parchment sheet, cover with another parchment sheet, and rest 5 minutes so it is warm but manageable.

7. 7

   Roll the dough into a thin rectangle while it is still warm and pliable. Using a rolling pin over the parchment, roll to about 3 mm thickness into a rectangle roughly 30 x 40 cm, lifting the parchment occasionally to prevent creases. If the dough resists or tears, let it rest 2 minutes and continue rolling gently rather than forcing it.

8. 8

   Trim and portion the dough for neat rolls. Trim the edges to square the rectangle, then cut it into 8 equal strips about 5 cm wide and 40 cm long. Keep the strips covered with parchment so they do not dry out while you fill.

9. 9

   Fill with chilled ashta and roll into logs with even thickness. Transfer the cold ashta to the piping bag and pipe a continuous line down the center of each strip, using about 55–60 g ashta per roll for consistent results. Roll each strip around the filling, seam-side down, and gently press the seam to seal without squeezing out the cream.

10. 10

    Finish in the traditional sweet-shop style with syrup and pistachio. Spoon 20 ml of cooled syrup over each serving (or brush lightly for a drier finish), then sprinkle ground pistachios along the top. Chill 15 minutes before serving so the rolls slice cleanly and the flavors of rose and orange blossom settle.