Ramadan, a holy month of fasting, worship and community, also lends itself to some of the most delectable sweet treats. Like sweet cheese rolls with rose petal jam.
SERVES 6 // PREP TIME 1 hr 30 min // COOK TIME 20 min
INGREDIENTS
For the rose petal jam
3 cups edible rose petals, chopped
1¼ cup sugar
1 lemon, juiced
2 cups water
For the filling
2 tbsp flour
2 tbsp cornflour
½ tbsp sugar
1 cup double cream
½ cup milk
1 tsp vanilla essence
For the sweet cheese dough
1¾ cups water
1 cup sugar
1 cup semolina
2 cups grated mozzarella
1 tbsp rose water
To serve
¼ cup chopped pistachios
METHOD
For the rose petal jam
1. Place all the ingredients in a pot over low heat, stirring occasionally, until the sugar has dissolved. Increase heat to medium and allow to boil for 10 min, until mixture starts to thicken. Set aside.
For the filling
1. Whisk all the ingredients together in a pot. Heat the mixture over medium heat and cook for 5–6 min, whisking continuously, until the mixture starts to boil and thicken.
2. Transfer to a bowl and press cling film directly onto the surface to prevent a skin from forming. Refrigerate for 1 hour, until cold and set. Stir with a spoon to loosen up before using.
For the sweet cheese dough
1. Place the water and sugar in a pot and bring to the boil over medium-high heat. Cook for 3–4 minutes until sugar has dissolved and mixture begins to bubble. Stir in the semolina, stirring continuously, until well combined and slightly thickened.
2. Lower the heat to medium and add the cheese and rose water. Stir until the cheese melts and the mixture forms a soft dough. Allow to cool until warm enough to handle.
3. Roll the dough into a rough rectangle between 2 sheets of cling film. Trim off the sides of the dough to form a clean cut rectangle.
4. Fill a piping bag with the filling and pipe a line of filling parallel to the long edge of the dough, leaving a slight border.
5. Lift the dough and roll it over the cream filling to form a thin log. Gently press the dough to seal. Using a sharp knife, cut along the edge of the log so that you slice it away from the remaining dough. Repeat this process until the dough is finished and you have many thin logs of filled dough.
6. To serve, cut the logs into 4–5 cm pieces and arrange the rolls on a serving platter. Top with rose petal jam and sprinkle with pistachios.
Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMimages.co.za
Looking for the perfect vegetarian treat to celebrate your special occasions? Make this roast vegetable galette the star of your main course!
