Baked Qishta

The viral Dubai cream dessert: milk, cream, sugar and cornstarch cooked until thick, baked low in a tray, then scraped into soft golden rolls and finished with honey and pistachios.

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Prep Time 5

Cook Time 55

Cooling Time 10

Total Time 1 10

Servings: 6 servings

Course: Dessert

Cuisine: Middle Eastern

Calories: 300

Ingredients Method Notes

Ingredients

For the cream

2 cups whole milk 500 ml
1 1/4 cups heavy cream 300 ml
3 tbsp cornstarch
2 tbsp sugar

To serve

3 to 4 tbsp honey or simple syrup
2 tbsp unsalted pistachios chopped

Method

Heat the oven to 265°F (130°C). In a medium saucepan, whisk the cold milk, sugar and cornstarch until smooth, then whisk in the heavy cream.
Cook over low to medium-low heat, whisking constantly, until the cream thickens and starts to bubble, 8 to 10 minutes. Keep stirring 1 to 2 minutes more.
Pour into a 12-inch (30 cm) square baking tray and spread into a thin, even layer.
Bake for 45 minutes, until set with a few golden spots on top. If still pale, broil 1 to 2 minutes, watching closely.
Let cool for 10 minutes.
Push an offset spatula or bench scraper across the surface, about 2 inches at a time, so the cream folds into soft rolls. Transfer to a plate.
Drizzle with honey, sprinkle with chopped pistachios and serve warm or chilled.

Notes

Pan: a 9x13-inch pan also works; add 5 to 10 minutes to the bake. Smaller pans make the layer too thick to roll.

Storage: best the day it is made. Refrigerate covered for up to 2 days and add honey and nuts just before serving. Freezing is not recommended.

Swaps: simple syrup with a few drops of rose water or orange blossom water instead of honey; chocolate sauce for kids; fresh berries or mango on the side.

Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.