Halawet El Jibn - A pillowy cream filled dessert

Today we're making Halawet El Jibn, an extremely soft dessert with a pillowy texture. These bite sized treats are super popular during ramadan, and they're filled with a rich creamy center.
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0:00 Intro
0:44 How to make Ashta
2:13 Making dessert syrup
2:57 Cheese & semolina dough
6:02 Assembly and Rolling
7:26 Plating and decorating
8:27 Taste test + Review
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Ashta:
400ml (13.5 fl oz) Heavy Cream
350ml (11.75 fl oz) Whole Milk
30g (4 Tbsp) All Purpose Flour
35g (4 Tbsp) Corn Starch
8g (2 Tsp) Sugar
Pinch Salt

Syrup
200g (7 oz) Sugar
130ml (4.4 fl oz) Water
Squeeze of Lemon
1 Tsp Orange blossom water

Dough
250ml (8.5 fl oz) Whole Milk
50g (1.75 oz) Sugar
90g (3.15 oz) Fine Semolina
250g (8.8 oz) Low moisture Mozzarella cheese (make sure there is no added starch if you are buying this grated)
1 Tsp Orange blossom water
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To make the Ashta:
1- Add the flour, corn flour, and 150ml of the milk to a bowl and mix together until no clumps remain
2- Add the remaining ingredients to a pot over medium high heat, and add the slurry you made in step 1
3- Whisk this together continuously for about 5-8 minutes until it reaches the texture of a thick bechamel
4- Remove and pour into a bowl, then place it in the fridge to cool for a few hours

To make the Syrup:
1- Add the sugar, water and lemon juice to a pot over a high heat and bring to a boil. Don't stir the pot or it can crystalise
2- When it boils turn the heat down to low and allow it to simmer for 15 minutes
3- When the time is up, add the orange blossom water and cook for 1 minute further. Pour out into a jug to cool

To make the semolina and cheese dough:
1- Place a pot over medium heat and add the milk, and sugar
2- Stir the two together, then add in the semolina and work into the milk until the mixture thickens
3- When all the liquid has been absorbed and it resembles a paste, add your shredded mozzarella cheese and the orange blossom water
4- Fold the dough over itself until it reaches a single uniform colour and texture
5- Stretch the dough upwards, if it can stretch without breaking and has a soft texture it's ready to be used.

To assemble the halawet Jibn:
1- Remove the Ashta from the fridge and whip it up into a fluffy consistency
2- Fill a piping bag with the ashta and make an opening about 1.25cm or 1/2 an inch wide
3- Pour 1-2 Tbsp of the syrup onto a chopping board, then place the hot dough ontop of it
4- Fold the syrup into the dough until it has been fully combined, then split the dough into 2 pieces
5- Lay a sheet of plastic wrap across the chopping board, then pour 1 tbsp of syrup onto it
6- Spread the syrup out then place the dough ball on top and spread into a rough rectangular shape with your hands
7- Add more syrup onto the dough, then place another plastic sheet ontop of it
8- Roll the dough out into a rectangle about 2mm, or under an 1/8" in thickness. Trim to a sharp rectangle
9- Pipe the Ashta into a straight line on the dough, leaving a small gap along one side of the dough
10- When you have done a whole line, use the plastic to lift the dough over the Ashta and roll it until there is a small overlap
11- Cut the dough where the two pieces meet, then wrap your rolled dough in a piece of plastic
12- Repeat with the rest of the dough sheet and the second piece
13- Roll your halawet jibn rolls on the cutting board until smooth then place in the fridge for 4-6 hours

To serve:
1- Remove the rolls from the fridge half an hour before serving, and remove the plastic wrap
2- Cut the rolls into equal sized portions, about 1.25" or 3cm wide
3- Decorate with anthep pistachios and rose petals, and you can roll the pieces in pistachio to get a nice appearance
4- Serve with plenty of syrup