Kashta is a basic filling for desserts that come from the Arabic world. If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned. The canned version is thinner and doesn’t at all resemble the authentic stuff. My philosophy is homemade is the best way and this recipe can be made super fast and stores well in the fridge.
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 1 recipe of Osmaliyeh, 2 recipes of Qatayef
- 3 cups fresh white bread crumbs
- 2 cups whipping cream (35% MF)
- 2 cups milk
- 1/8 cup icing sugar
- 1 tsp rose water
- 1 tsp blossom water
- Peel bread to ensure no browned parts or crust are left.
- Blend bread in food processor until fine.
- Add bread crumbs to deep sauce pan followed by the milk and cream.
- Bring to a boil on high heat while frequently stirring then reduce to medium heat and allow to thicken while consistently stirring, once thickened add the icing sugar.
- Now that the Kashta is thick, add rose and blossom water, mix and remove from heat.
- Allow to cool before refrigerating (stir occasionally while cooling so a dry layer does not form on top). It can be stored, covered in the fridge for up to 1 week.
Tip:Toast the pieces of bread that you peeled and then blend them to make bread crumbs, this way nothing goes to waste.
Note: Qashta is used in many Arabic desserts (not just qatayef and osmaliye!) and even used to garnish fruit cocktails along with some ground nuts & honey.