Syrian Sweet Cheese Rolls with Rose Syrup

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A beloved Damascus specialty of stretchy semolina and cheese dough wrapped around a creamy sweetened cheese filling and chopped pistachios, then drenched in fragrant rose-scented syrup. Tender, milky, and perfumed, it is one of Syria's most iconic celebration sweets.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 32 gSugar
• 14 gProtein
• 430 mgSodium
• 180 mgPotassium
• 240 mgCalcium
• 1.6 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 1 1/2 cups fine semolina
• 1 cup shredded low-moisture mozzarella
• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon orange blossom water
• 1 teaspoon rose water

For the cheese filling

• 1 1/2 cups shredded akkawi or mozzarella cheese (rinsed and squeezed dry)
• 1/2 cup ashta (clotted cream) or whole-milk ricotta
• 1/4 cup finely ground pistachios
• 2 tablespoons powdered sugar
• 1 teaspoon orange blossom water

For the rose syrup

• 1 1/2 cups granulated sugar
• 3/4 cup water
• 1 teaspoon fresh lemon juice
• 1 tablespoon rose water
• 1 teaspoon orange blossom water

For finishing

• 1/3 cup finely ground pistachios
• 1 tablespoon dried rose petals (optional)

Directions

1. Make the syrup first: combine sugar, water, and lemon juice in a small saucepan, bring to a boil over medium heat, and simmer 8-10 minutes until slightly thickened. Stir in the rose water and orange blossom water, then let cool to room temperature.
2. Prepare the dough: in a heavy saucepan, whisk the milk and sugar over medium heat until the sugar dissolves. Add the semolina in a slow stream while whisking constantly to prevent lumps, then stir in the butter and continue cooking 4-5 minutes until the mixture pulls away from the sides in a thick paste.
3. Remove from heat and let the semolina mixture cool 5 minutes, then mix in the mozzarella, orange blossom water, and rose water. Knead with a wooden spoon (or briefly with hands) until smooth, elastic, and stretchy, like soft modeling clay. Cover and rest 10 minutes.
4. Make the filling: in a bowl, blend the rinsed cheese, ashta, powdered sugar, ground pistachios, and orange blossom water until smooth and spreadable.
5. Lightly oil a sheet of parchment or plastic wrap. Divide the dough in half and roll each piece between two pieces of parchment into a rectangle about 8 x 12 inches and 1/4 inch thick.
6. Spread half the filling evenly over each dough rectangle, leaving a 1/2-inch border along one long edge. Scatter half the extra chopped pistachios over the filling, then roll each rectangle tightly from the long side into a log. Wrap and chill 20 minutes.
7. Slice each log into 1 1/2-inch rounds and arrange on a serving platter. Slowly pour the cooled rose syrup over the rolls, letting it soak in for at least 10 minutes before serving.
8. Garnish with extra ground pistachios and dried rose petals, and serve at room temperature.

Cook’s Notes

• Akkawi or low-sodium mozzarella is essential; always soak and squeeze it dry to remove excess brine so the filling stays sweet, not salty.
• The dough should look glossy and stretchy when kneaded; if it feels stiff, work in another tablespoon of warm milk.
• Pour the syrup over the rolls only after it has fully cooled so it absorbs rather than evaporates on contact.
• For clean slices, wipe the knife between cuts and chill the logs a bit longer if the filling softens too much.
• Serve within a few hours for the best stretchy-creamy texture; the syrup will keep the rolls soft for up to 2 days refrigerated.

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