The Lebanese Kellej Dessert
A Low-Fat Recipe of 2 gr Fat only per Portion, and Zero Cholesterol
It is possible, yes, to enjoy this delicious Dessert without health and weight concern with this recipe here. The Kellej Ashta is another one of our Ashta cream pastries that are well loved.
The deep-fried Kellej follows the same recipe here. It is folded in large triangle or rectangle, and dropped in hot oil. We remove them hot right in Lebanese Syrup to soak and absorb the sweet liquid. They are then transferred into a serving plate, and garnish with pistachio nuts and flower jam.
Our Kellej of today used a special dough that could be found in Lebanese Supermarkets. We dip the dough quickly in milk to soften it, scoop Ashta cream on and fold it in squares. We then garnish them with pistachio nuts and flower jam. We serve them cold with Lebanese Syrup on the side for those wishing a sweeter dessert.
The wrapping could be also made in balls. I personally prefer the square form as the dough and Ashta are almost even.
NOTE: You will need to refer to my post “How to Make Ashta Cream for Lebanese Desserts” for this recipe.
Lebanese Kellej Dessert
Zero Cholesterol, Low-Fat: 2 g fat only per portion
- 2 cups Ashta Cream please refer to my recipe "How to Make Ashta Cream."
- 4 sheets Kellej Filo Dough Available at Lebanese supermarkets
- 3 tbsps Powder Milk Low-Fat
- 2 tbsps Sugar
- 1 cup water
- 1 tsp Rosewater
- 1 tsp Orange-Blossom Water
- 4 tbsps Pistachio Nuts pounded
- 2 tbsps Flower Jam
In a bowl, mix the powder milk with water, sugar, rosewater, and orange-blossom water. Pour it on a flat tray.
Using a kitchen scissor, cut each Kellej dough in two equal parts. Fold each part to get a piece of dough of two layers. Dip it in the milk mixture for an instant for the dough to soften, and place it on a small plate.
We are going to place Ashta on the center of the dough. Use a tablespoon to scoop a flattened quantity of Cream (not full spoon):
Place two tablespoons of Ashta on the center of the dough. Gently fold it into a square and place it on the tray upside down.
Repeat the same process for the remaining dough and Ashta cream.
Garnishing and Serving
Top each Kellej, at the center, with Pistachio nuts and a piece or two of flower-jam.
Serve cold with Lebanese Syrup.