• Rabab Awada

Aysh Al'Saraya Lebanese Pastery


For simple syrup:

1 cup sugar

1 tablespoon of orange blossom water

1 tablespoon rose water

1 tablespoon lemon juice

1 cup water

For the Ashta:

500 ml of milk

400 grams sweetened condensed milk (1 tin) you can also remove this ingredient

300 ml whipping cream

1-2 tsp rose water

1-2 tsp orange blossom water

5 tbsp corn flour

Toasted bread rusk (about 20 small rusks enough to line the dish you are setting the sweet in) or fresh toast and manually toast them in the oven. I usued 10 toasts when made with fresh ones.

Chopped pistachios for garnish


  1. Place the toasted bread rusks in a square dish.

  2. For the syrup: Mix in sugar, water, lemon juice in a pan and heat in a medium heat. Once the sugar has melted add in the rose water and orange blossom water. Remove from flame. Allow to cool a little.

  3. Pour in the syrup over the toast and allow to soak. Then line another layer of toast and pour in the syrup. Let all of it soak the syrup well. You can also make one layer, no need for 2.

  4. For the Ashta or custard in English : Mix the cornflour in about 1/2 cup of cold milk and mix well. Combine together milk, cream, condensed milk and corn flour mixture in a heavy bottom pan and heat it on medium heat. Keep stirring till it gets smooth and thick. Once it thickens add in the rose and orange blossom water. Stir it a bit more till you get a “thick” pudding like pouring consistency. Pour over the toast. Sprinkle in the chopped pistachios.

  5. Refrigerate for 5-6 hours or overnight