Halawet El Jibn (Syrian Sweet Cheese Rolls)
Halawet El Jibn is a beloved Syrian dessert made from a delicate semolina and cheese dough, filled with rich ashta (Arab cream), and topped with floral syrup and pistachios. Soft, stretchy, creamy, and subtly sweet, it’s a show-stopping treat perfect for holidays, Ramadan, or special occasions.
Equipment
- Non-stick saucepan
- Wooden spoon or silicone spatula
- Rolling Pin
- Parchment paper or silicone mat
- Sharp knife or pizza cutter
- Mixing bowls
- Saucepan (for syrup)
- Piping bag (optional)
Ingredients
- For the Dough:
- 1 cup fine semolina
- 1/2 cup sugar
- 1 cup water
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
- 1 cup unsalted shredded cheese Akkawi, Nabulsi, or low-moisture mozzarella
- For the Ashta Filling:
- 2 cups whole milk
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup heavy cream
- For the Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1 tablespoon rose water
- For Garnish:
- Crushed pistachios
- Dried rose petals optional
Instructions
- Make the Syrup (First, to allow cooling):
- In a saucepan, combine sugar and water.
- Bring to a boil and simmer for 7–10 minutes.
- Add lemon juice and floral water.
- Let it cool completely.
- Prepare the Ashta Filling:
- In a saucepan, heat milk and sugar.
- In a small bowl, mix cornstarch with water.
- Add the slurry to the milk, stir until thickened.
- Stir in heavy cream.
- Let cool and refrigerate until ready to use.
- Make the Dough:
- In a non-stick saucepan, combine semolina, sugar, and water.
- Stir constantly over medium heat until thick.
- Add shredded cheese and stir until fully melted.
- Mix in rose and orange blossom water.
- Spread the dough on parchment paper into a thin rectangle.
- Assemble the Halawet El Jibn Rolls:
- While dough is still warm, spoon or pipe ashta in a straight line along one side.
- Gently roll the dough over the filling, creating a tight log.
- Cut into 2-inch rolls using a knife or pizza cutter.
- Arrange on a serving plate.
- Finish & Garnish:
- Drizzle with the cooled syrup.
- Sprinkle with crushed pistachios and rose petals if using.
- Serve cold for best texture.
Notes
Cheese tip: If using salty cheese like Akkawi, soak in water for several hours to reduce saltiness.
Floral water: Don’t skip the rose and orange blossom water—it gives the dish its signature aroma.
Timing: The dough is easier to handle while warm; work quickly.
Make-ahead: You can prepare the syrup and ashta a day in advance. Assemble just before serving.
Storage: Store in an airtight container in the fridge for up to 3 days. Do not freeze.