Kellaj
Stuff the phyllo dough with kashta cream, shape them into squares then fry them and sprinkle with sugar.
Kellaj
Stuff the phyllo dough with kashta cream, shape them into squares then fry them and sprinkle with sugar.
Cooking Instructions
- 1
To prepare the filling, mix the milk and semolina in a pot over heat and stir continuously until it boils. Add sugar, corn flour and meskeh. Stir until mixture becomes thick.
- 2
Remove mixture from heat, add orange blossom water and stir well. Pour directly into a rectangular dish thus forming a thin layer of cream (kashta) around 2 cm thick. Leave to cool for 1 hour.
- 3
When the filling solidifies, cut into medium cubes (10 * 15) cm each.
- 4
To prepare the dough, cut each sheet of dough into rectangles double the size of the filling cubes.
- 5
To prepare the Kellaj, put one cube of filling in each piece of dough. Close dough from both sides over the filling thus covering it and forming a square shape.
- 6
Fry the Kellaj in warm oil, then remove from oil and strain well. Sprinkle with powdered sugar and serve hot.
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