Description
Creamy Halawet El Jibn Rolls are a decadent Middle Eastern dessert featuring a soft and elastic semolina and mozzarella dough rolled around a luscious creamy filling made from curdled milk and cream. Sweetened with fragrant orange blossom water and a fragrant syrup, these rolls are garnished with crunchy pistachios and delicate orange blossom flowers, offering a delightful balance of textures and flavors perfect for special occasions or an indulgent treat.
Ingredients
Scale
Dough and Syrup Ingredients
- 1 cup Fine Semolina
- 1 cup Warm Water
- 1 cup Sugar (divided: for dough and syrup)
- 2 cups Puck Shredded Creamy Mozzarella Cheese
- 1 cup Water (for syrup)
- 2 tbsp Lemon Juice (for syrup)
Filling Ingredients
- 1 cup Milk
- 2 tbsp Lemon Juice or Vinegar (to curdle milk)
- 1 cup Puck Cream
- 3 tbsp Corn Flour
- 1 tbsp Orange Blossom Water (optional but recommended)
Garnish
- 1/2 cup Pistachios (crushed)
- Orange Blossom Flowers (to taste)
Instructions
- Prepare Simple Syrup: Combine equal parts sugar and warm water in a small saucepan. Bring to a boil while stirring until the sugar dissolves completely. Add lemon juice and let the syrup simmer gently for about 5 minutes. Set aside to cool.
- Make Curd: Heat the milk in a pot until it nearly boils. Slowly stir in the lemon juice or vinegar, which will curdle the milk. Strain the curds through cheesecloth and set aside to cool completely.
- Prepare Pudding: Dissolve corn flour in cold milk and 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 orange blossom water for fragrance, and allow it to cool.
- Combine Curd and Cream: Blend the cooled curds with the prepared pudding and the Puck cream until smooth and uniform in texture. Refrigerate this creamy filling for about 30 minutes to chill.
- Make Dough: In a saucepan, bring warm water and sugar to a gentle boil. Gradually whisk in the fine semolina, stirring continuously, then slowly add shredded mozzarella cheese. Continue stirring until the mixture forms a smooth, elastic dough.
- Assemble Rolls: On a surface lightly coated with the prepared syrup, roll out the dough to approximately 1/4 inch thickness. Pipe the creamy filling along one edge of the dough, then carefully roll it tightly into a log. Cut into individual portions.
- Chill and Serve: Place the rolls in the refrigerator and chill for at least 1 hour to set. Before serving, garnish each roll with crushed pistachios and delicate orange blossom flowers, then drizzle with some of the reserved syrup for extra sweetness and aroma.
Notes
- Use fine semolina to ensure the dough has the right texture and elasticity.
- Fresh mozzarella with creamy texture works best for authentic consistency.
- Orange blossom water is optional but highly recommended for an aromatic flavor.
- For a lighter option, substitute Puck cream with a dairy-free cream alternative.
- This dessert can be made a day ahead; just store covered in the refrigerator.
- When curdling milk, use fresh lemon juice or vinegar for best results.
- Ensure the syrup and dough are warm during assembly to prevent sticking.
- Garnish creativity can be enhanced with alternative nuts such as almonds or walnuts.
