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Halawet El Jibn Recipe, Cheese Rolls Filled With Cream and Syrup

Halawet El Jibn is a beloved Middle Eastern dessert made from a soft, stretchy cheese dough rolled around a rich cream filling and soaked in fragrant sugar syrup.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 1 hour
Servings: 12 rolls
Course: Dessert
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

Cheese Dough

  • 1½ cups water
  • ¾ cup granulated sugar
  • 1 cup fine semolina (farina)
  • 2 cups shredded mozzarella cheese
  • ½ tsp rose water
  • ½ tsp orange blossom water

Cream Filling (Ashta)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tbsp cornstarch
  • 2 tbsp sugar
  • 1 tsp rose water
Sugar Syrup
  • 2 cups sugar
  • 1 cup water
  • 1 tsp lemon juice
  • ¾ tsp rose water
  • ¾ tsp orange blossom water

Equipment

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Whisk
  • Rolling pin
  • Plastic wrap (essential for rolling)
  • Sharp knife or pizza cutter
  • Baking sheet or flat surface
  • Piping bag (or zip-top bag alternative)

Method
 

  1. Step 1: Prepare the Sugar Syrup:
    In a saucepan, combine sugar, water, and lemon juice.
    Bring to a boil, then reduce to a simmer for 10 minutes (uncovered).
    Remove from heat and stir in rose water and orange blossom water.
    Let cool completely.
  2. Step 2: Make the Cream Filling (Ashta):
    In a saucepan, whisk milk, cream, cornstarch, and sugar.
    Cook over medium heat, stirring constantly until thickened.
    Remove from heat, stir in rose water.
    Transfer to a bowl, cover, and chill for at least 1 hour.
  3. Step 3: Prepare the Cheese Dough:
    In a saucepan, heat water and sugar until dissolved.
    Add semolina and stir continuously until thickened.
    Add mozzarella and reduce heat to low.
    Stir vigorously until melted and a smooth dough forms.
    Add floral waters and mix well.
  4. Step 4: Roll the Dough:
    Transfer warm dough onto plastic wrap.
    Cover with another sheet of plastic wrap.
    Roll into a thin rectangle (approx. 9x13 inches).
  5. Step 5: Fill and Shape:
    Pipe a line of cream along one edge of the dough.
    Roll tightly into a log.
    Cut into 2–3 inch pieces using a sharp knife or pizza cutter.
  6. Step 6: Assemble and Serve:
    Arrange rolls on a serving plate.
    Drizzle generously with cooled syrup.
    Sprinkle with crushed pistachios.
    Serve chilled or at room temperature.

Video

Notes

Cooking Tips

  • Use fresh mozzarella for best stretch and ease.
  • Always roll the dough while warm to avoid cracking.
  • Keep dough covered to prevent drying out.
  • If dough stiffens, add a teaspoon of warm syrup to soften.
  • Chill filling completely before piping to maintain structure.
  • Do not overcook syrup—it should remain light, not thick.