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Easy, Middle-Eastern Rosewater Filling (Gushta) & Sugar Syrup (Gatir)

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.
Print Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Course: Dessert
Keyword: ashta, cake filling, creamy, dessert, filling, gatir, gushta, jordanian, middle eastern, palestinian, rose water, sugar syrup, sweet
Servings: 8

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.