This creamy, easy-to-make rosewater filling is a staple for so many Middle Eastern desserts. Try it in baked Phyllo dough, in knafeh, as a cake filling, in Middle Eastern pancakes (gatayef), or just in a bowl with a spoon, topped with pistachios! Gushta not too sweet on its own, but once paired with a rosewater sugar syrup, it’s a delicious, sweet treat.
Gushta (also referred to as ashta in different regions) is a traditional Middle Eastern dessert cream that is often used as a filling in pastries and sweets. It is known for its rich and creamy texture. The basic ingredients for making gushta include cream, milk, sugar, and a flavoring such as rosewater or orange-blossom water.
The process of making gushta involves simmering the mixture of sweetened milks until steaming and then thickening the mixture with cornstarch. The result is a thick, velvety cream that is often used as a filling in various pastries and desserts.
Gushta is commonly used in Middle Eastern desserts as a filling, such as gatayef (a stuffed pancake), warbat (stuffed & baked Phyllo dough), knafeh, and other confections. Not only is it delicious, but the subtle flavoring from floral waters like rose water or orange blossom water makes gushta palatable to most and easy to customize the sweetness (depending on how much sugar syrup you choose to top with).
I have also used gushta as a filling in a Pistachio Cake with Rosewater filling (recipe coming soon), which was a hit with everyone who tried it. If using as a cake filling, make sure to pipe a dam of buttercream on the edge of your cake layers and allow the gushta to fully cool so it is firm.
Of course, you can also skip the additional steps and just eat gushta with a spoon — top it with a rosewater sugar syrup (gatir) and some chopped pistachios, and you’ll have a standalone dessert that is sure to please.
Easy, Middle-Eastern Rosewater Filling (Gushta) & Sugar Syrup (Gatir)
Ingredients
ROSEWATER FILLING (GUSHTA)
- 1/2 cup COLD water can use milk for richer taste
- 1/3 cup cornstarch
- 2 cups half-and-half
- 1/2 cup milk any percentage
- 1.5 tbsp granulated sugar
- 2 tbsp rosewater orange-blossom water can also be used
- 3 pieces mystica, gently stirred to powder optional – only found in Middle Eastern stores
ROSEWATER SUGAR SYRUP (GATIR)
- 2 cups granulated sugar
- 1+ ⅓ cups water
- ½ tbsp lemon juice
- 2 tbsp rosewater orange-blossom water can also be used
Instructions
ROSEWATER FILLING (GUSHTA) INSTRUCTIONS
- Mix together the cornstarch and 1/2 cup water (or milk, for richer taste) in a small bowl. Set aside.
- Combine all remaining ingredients in a sauce pan EXCEPT for cornstarch slurry.
- Heat the saucepan on medium-high until beginning to steam, stirring constantly with a whisk to avoid burning.
- Gradually add cornstarch slurry from the separate bowl as you whisk.
- Lower heat to medium & continue whisking until it thickens into a cream.
- Turn off the heat and pour the cream (“gushta”) from the saucepan into another heat-proof container. Allow to cool for 15 minutes at room temperature uncovered.
- Press saran wrap on top of cream (to avoid a skin being formed).
- Place the container in the fridge until cold, firm, and ready to use (at least 3 hours).
ROSEWATER SUGAR SYRUP (GATIR)
- Add and mix all ingredients in a saucepan.
- Heat on medium-high until liquid begins to stick to the side of the saucepan and turns a beige color (takes several minutes).
- Remove from heat & let cool. It will thicken slightly upon cooling, but is generally a thin syrup.
- Drizzle over gushta or dessert of choice before serving.
Notes
- Both the rosewater filling and the sugar syrup can be made the day before.
- Keep the rosewater filling refrigerated until ready for use.
- The sugar syrup can be stored in an airtight container at room temperature.
