Kallaj with cream

Name: Kallaj with cream
Prep time: 43 min
Cook time: 135 min
Total time: 178 min
Yield: 6
Cuisine: Levantine
Ingredients: 8 sheets kallaj sheets; 1 cup milk; 2 cups thick cream; 1/2 cup ghee; 1 cup Cold syrup and pistachios

Stuffed phyllo pastry sheets, fried in ghee and drizzled with syrup — a crispiness you can hear.

Vegetarian

Cooking time: 2 hr 58 min
Hands-on time: 43 min
Free time: 2 hr
Difficulty: Medium
Cuisine: Levantine
Calories: 570
Contains: Nuts, Gluten, Dairy

Kallaj is a Ramadan classic: a pastry sheet soaked in milk for a few seconds until it softens, then folded over cream and fried in ghee until it turns flaky. The short distance between the crisp outside and the cool center is the secret to its addictive appeal.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

6people

Amounts follow the number of people

To prepare kallaj with cream

8 sheets kallaj sheets — Measured and prepared before starting
1 cup milk — For softening
2 cups thick cream — Full-fat and refrigerated until ready to use
1/2 cup ghee — For browning
1 cup Cold syrup and pistachios — For serving

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Shallow bowl of milk — Each sheet passes through for seconds only — softened, not soaked.
Frying pan — Browned in ghee over medium heat on both sides.

Method

Mix the cream ingredients while cold, then cook them while stirring until they thicken.
12 min
You’ll know it’s ready when
Thick; it gathers behind the spoon.
Cool the cream completely.
2 hrYou can walk away
You’ll know it’s ready when
Cool, firm, and retains its shape.
Prepare the syrup and let it cool.
15 minYou can walk away
You’ll know it’s ready when
Cold, and pours thickly.
Soak the kallaj sheets in water for a few seconds until soft.
5 min
You’ll know it’s ready when
Soft and flexible, it folds without tearing — seconds are enough.
Tip: Soaking too long dissolves the sheet: dip and lift straight out.
Place a spoonful of cream on each sheet and fold it into a tight square.
15 min
You’ll know it’s ready when
The squares are tightly sealed, so the cream doesn't leak out.
Fry them in ghee or oil over medium heat until golden.
8 min
You’ll know it’s ready when
Golden, puffy, and crispy on both sides.
Drizzle it with cold syrup and serve immediately.
3 min
You’ll know it’s ready when
Shiny, hot, and still crispy.
Tip: Kallaj is eaten straight away — waiting makes it soft.