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Ashta Filled Cream Puffs

Servings 24 cream puffs


For the Pastry

  • 1/2 cup water
  • 1/2 cup whole milk
  • 1 teaspoon LorAnn Oils Alcohol Free Vanilla
  • 8 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 cup all purpose flour
  • 4 large eggs room temperature

For the Ashta Filling

  • 1 cup heavy whipping cream
  • 1 cup ricotta cheese at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon LorAnn Oils Alcohol-Free Vanilla
  • 2 teaspoons rose water


  • 1/4 cup crushed pistachio
  • 1 teaspoon rose petals


For the Pastry

  • For Pastry:Preheat oven to 425˚F. Line baking sheet with Silpat or parchment paper. 
    In a saucepan, combine 1/2 cup water, 1/2 cup milk, butter, vanilla, sugar and 1/4 tsp salt.
    Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
    Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
    Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly.
    Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a ribbon when pulled with wooden spoon.Place dough to a piping bag with a round tip.
    Pipe 1 ½ inch round circles.
    To eliminate peaks, use a bit of water on the tops to press the peak down.
    Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temperature to 325˚F and bake for 20-22 minutes or until golden.

For the Ashta

  • While the cream puff are baking, cream heavy whipping cream until stiff peaks, using a whisk attachment on mixer.
    Add ricotta, powdered sugar, vanilla and rose water.
    Whisk until fluffy and combined.
     Once Cream puff have cooled, cut in half and pipe ashta filling into the center. Garnish with powdered sugar, crushed Pistachio and rose petals.