Baklava rolls placed on a stack of white plates
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5 from 1 vote

Phyllo Ashta Fingers

A Lebanese dessert that is creamy and delicious.
Author: Amira


  • 1/2 a packet of phyllo dough.
  • 1/4 cup butter for brushing.
  • Simple syrup for drizzling.

For the Ashta

  • 1 Tablespoon semolina.
  • 1.5 Tablespoon cornstarch.
  • 1 cup milk.
  • a dash of vanilla powder.
  • 2 Tablespoon Mascarpone cheese.
  • 1/2 cup of diced toast or any white buns- without the crust.


  • Ground nuts for garnishing.


  • In a bowl combine semolina, cornstarch and 1/4 cup of the milk and stir very well.
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  • On medium heat, combine the rest of the milk and the cornstarch mixture, keep stirring until thick and bubbly.
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  • Add the Mascarpone cheese and stir well until combined, then add the bread, stirring well and let it cool down.
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  • Cut a third to half of the phyllo dough roll, depending on the desired size of the rolls you want.
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  • Return the rest of the roll to the package and refrigerate. Unroll the part that you've cut, take a sheet and brush with butter.
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  • Take about 2 teaspoons of the mixture, put it on one end of the brushed phyllo sheet and roll.
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  • Repeat until you are done with the whole thing.
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  • Bake in a 350F preheated oven until top is golden brown, will take approximately 20 minutes.
  • When done, drizzle with cooled simple syrup while hot.
  • Sprinkle top with ground nuts.
  • Enjoy!!


According to an Iraqi reader, this recipe is also known as Zanood el sett.