Simple Achta Pastry Cream

Simple Achta Pastry Cream

For those who don’t know what Achta is and why I’m completely obsessed over it…what you need to know is… making real Achta is a long and lengthy process of watching raw milk boil till it curdles on the top and then scraping the curdled part in baby steps till you have a small plate of pudding (yawn). 

My job is to take complicated recipes and make them simpler. I know it’s not traditionally correct but this is the closest you’ll get and I love that there’s barely any sugar in it AND my son, “Mr Food Snob” really enjoys eating this as a pudding. I have finally been able to replace those sugar infused processed puddings with this homemade option full of dairy and calcium. 

What the heck is Achta? It is a popular Arabic pastry Cream used for many desserts, knafeh, atayef or even on its own with honey, fruit and nuts sprinkled on top. My son preferred it with no honey. We ate it on its own this time and I made a small batch of dried apricots stuffed with atayef. So easy to prepare and a nice treat to offer guests! How beautiful do all the colors look!? 

Here is the recipe: Do as you please with it! 

Prep time: 5 min 

Cooking time: 5 -8 min

Resting time: 2 hours 


  1. 7 slices white bread crust removed 
  2. 1/2 cup corn starch with 1/2 cup water 
  3. 2 cups milk 
  4. 2 cups cream 
  5. 2 tbsp sugar 
  6. 1 tbsp rose water 
  7. 1 tbsp orange blossom water 
  8. Cling Film


  1. Cut crust off bread and chop into squares. Don’t be a perfectionist here
  2. Mix corn starch and milk till it’s a smooth liquid
  3. Mix with a whisk the milk, cream, corn starch mixture and sugar till all incorporated
  4. Put pot on top of heat (medium to high) and add the pieces of bread 
  5. Keep stirring all the time till mixture gets thick and then use a whisk to smoothen the mixture out 
  6. Once the bread has dissolved and mixture has boiled (2-4 min) you can turn the fire off and add the orange blossom and rose water. 
  7. Pour into a glass Pyrex and cover with cling film. This part is important: let the cling film touch the Achta and cover the mixture completely because it will keep it from forming a hard layer on top. 
  8. Cool down and place in fridge
  9. Achta is ready to eat after two hours and ready to be filled in your recipes if you give it a mix so it clumps up a little. 

Let me know what you think! 

The end.