Description
Creamy Halawet El Jibn Rolls are a luscious Middle Eastern dessert featuring a soft, cheesy semolina dough rolled with a rich cream filling, then soaked in fragrant sugar syrup and garnished with pistachios and orange blossom flowers. This irresistible treat blends delicate textures and floral aromas for a truly memorable dessert experience.
Ingredients
Scale
Dough
- 1 cup Fine Semolina
- 1 cup Warm Water
- 1 cup Sugar
- 2 cups Puck Shredded Creamy Mozzarella Cheese
Simple Syrup
- 1 cup Water
- 1 cup Sugar
- 2 tbsp Lemon Juice
Curd
- 1 cup Milk
- 2 tbsp Lemon Juice or Vinegar
Pudding
- 1 cup Milk
- 3 tbsp Corn Flour
- 1 tbsp Orange Blossom Water (optional but recommended)
Filling
- Curd (prepared from above)
- Pudding (prepared from above)
- 1 cup Puck Cream
Garnish
- 1/2 cup Pistachios, crushed
- Orange Blossom Flowers, to taste
Instructions
- Prepare Simple Syrup: In a small saucepan, combine 1 cup water and 1 cup sugar. Bring to a boil while stirring until sugar dissolves completely. Add 2 tablespoons of lemon juice and let the syrup simmer gently for about 5 minutes. Remove from heat and set aside to cool.
- Make Curd: Heat 1 cup milk in a pot until nearly boiling. Stir in 2 tablespoons lemon juice or vinegar gradually until milk curdles. Strain the curds using a cheesecloth and set aside to cool completely.
- Prepare Pudding: Dissolve 3 tablespoons corn flour in 1 cup cold milk. Cook the mixture over medium-high heat, stirring constantly for 5 to 7 minutes until it thickens into a smooth pudding. Remove from heat, stir in 1 tablespoon orange blossom water, and allow to cool.
- Combine Filling: Blend the cooled curd with the prepared pudding and 1 cup Puck cream until the mixture is smooth and creamy. Refrigerate filling for about 30 minutes to thicken.
- Make Dough: In a saucepan, bring 1 cup warm water and 1 cup sugar to a boil. Gradually whisk in 1 cup fine semolina, mixing steadily to avoid lumps. Slowly add 2 cups shredded mozzarella cheese while stirring continuously until a smooth dough forms.
- Assemble Rolls: Pour some of the prepared syrup on a flat surface to prevent sticking. Roll out the dough to about ¼ inch thickness. Pipe the chilled creamy filling along one edge of the dough. Roll the dough tightly over the filling into a log shape and cut into individual portions.
- Chill and Serve: Refrigerate the rolls for at least 1 hour to allow flavors to meld and texture to set. Garnish with crushed pistachios and scatter orange blossom flowers on top. Drizzle the reserved syrup over the rolls before serving for extra sweetness and aroma.
Notes
- Use fine semolina specifically for the best dough texture and structure.
- Make sure the milk for the curd is nearly boiling before adding lemon juice to ensure proper curdling.
- Orange blossom water is optional but highly recommended for authentic floral flavor.
- For a lactose-free version, substitute milk and cream with suitable alternatives.
- Keep the syrup warm when rolling the dough to prevent it from sticking and to flavor the dough.
- Store leftovers in the refrigerator and consume within 2-3 days for optimal freshness.
