Halawet El Jibn brings together soft, sweet cheese dough and a cool, creamy ashta filling in delicate little rolls. Fine semolina gives the dough its tender texture, while melted mozzarella makes it stretchy enough to wrap around the cream. Rose water adds a floral touch, and a drizzle of syrup lets everyone choose their sweetness. Finished with crushed pistachios, these rolls make a beautiful dessert to prepare ahead for a gathering.

Recipe

Halawet El Jibn

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Fine semolina gives the dough its tender texture, while melted mozzarella makes it stretchy enough to wrap around the cream. Rose water adds a floral touch, and a drizzle of syrup lets everyone choose their sweetness.

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Ingredients

Dough

1 1/2 cups water
3/4 cup sugar
1 cup fine semolina
2 cups shredded mozzarella cheese, preferably mild and low in salt
1 tablespoon rose water

Ashta Filling

1 cup milk
1/3 cup heavy whipping cream
3 tablespoons cornstarch
1 teaspoon sugar
1 tablespoon rose water

Simple Syrup

1 cup water
2 cups sugar
1 cinnamon stick, optional
Squeeze of fresh lemon juice
Optional Garnishes
Crushed pistachios
Maraschino cherries, drained and patted dry

Instructions

Prepare the ashta first.
In a saucepan, whisk together the milk, heavy cream, cornstarch, and sugar until smooth.
Place over medium-low heat and whisk constantly until thickened. Once it begins bubbling, cook gently for about 1 minute while whisking, then remove from the heat. Stir in the rose water.
Transfer to a shallow bowl and press plastic wrap directly onto the surface. Refrigerate for at least 3 hours, until completely cold and set.
Make the syrup.
Combine the water, sugar, and optional cinnamon stick in a saucepan. Heat, stirring until the sugar dissolves.
Bring to a boil, reduce the heat, and simmer for 5 minutes without stirring. Remove from the heat, add the lemon juice, and let cool completely. Remove the cinnamon stick before serving.
Cook the semolina dough.
In a pot over medium heat, combine the water and sugar. Stir until dissolved.
Gradually add the fine semolina, stirring constantly to prevent lumps. Continue cooking until it thickens into a smooth paste.
Add the cheese and rose water.
Reduce the heat to medium-low and add the mozzarella. Stir continuously as the cheese melts. The mixture will initially look stringy, then come together into a smooth, stretchy dough.
Stir in the rose water and remove from the heat.
Roll out the dough.
Let the dough cool just until comfortable to handle, about 5–10 minutes. Divide into 2 portions, keeping the second covered while you work.
Lightly brush two sheets of parchment paper with cooled syrup. Place one dough portion between them and gently roll into a sheet about 1/8 inch thick.
Peel away the top parchment and trim the dough into long rectangles.
Fill and shape.
Pipe or spoon a line of chilled ashta along one long edge of each rectangle, leaving a little space at the ends.
Using the parchment to help lift the dough, gently roll it around the filling into a snug log. Place seam-side down and cut into bite-sized pieces.
Repeat with the remaining dough and filling.
Chill and serve.
Arrange the rolls on a serving plate, cover, and refrigerate until ready to serve.
Garnish with crushed pistachios and optional maraschino cherries. Drizzle with cooled syrup just before serving, or offer the syrup on the side.

Connie’s notes

Prepare the filling ahead. The ashta needs to be cold before the warm dough is ready to roll.
Use fine semolina. Coarse semolina gives a grainier texture and takes longer to soften.
Choose mild mozzarella. Freshly shredded block mozzarella usually melts more smoothly than pre-shredded cheese. Avoid very wet fresh mozzarella.
Stir patiently. Keep the heat moderate while the cheese melts so the dough comes together without scorching.
Shape while warm. The dough becomes harder to stretch as it cools. Keep unused portions covered.
Use a little syrup to prevent sticking. A light coating on the parchment and knife makes rolling and cutting easier.
Avoid overfilling. A modest line of ashta helps the rolls close neatly.
Adjust sweetness when serving. Start with a light drizzle of syrup and offer more separately.
Store refrigerated. Keep the filled rolls and any leftover ashta covered for up to 3–4 days. Store syrup separately.