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Shaabiyat (Middle Eastern Phyllo Pastries with Rose Water and Pistachios) Recipe

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3.8 from 82 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 12 servings

Description

Shaabiyat is a traditional Middle Eastern dessert featuring layers of crispy phyllo pastry filled with a luscious ashta cream, baked to golden perfection, and soaked in a fragrant sugar syrup infused with lemon and orange blossom water. Finished with a sprinkle of crushed pistachios, this dessert offers a delightful balance of crispness, creaminess, and floral notes, perfect for special occasions or a luxurious treat.

Ingredients

Syrup

  • ⅓ cup water
  • ½ cup granulated sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons orange blossom water

Ashta Cream Filling

  • 2 cups whole milk
  • ¼ cup cornstarch
  • 2 tablespoons granulated sugar
  • 1 tablespoon rose water (or orange blossom water)

Phyllo and Assembly

  • 1 pound box of phyllo dough (9″x14″ sheets, room temperature)
  • 1 cup ghee (melted)
  • ¼ cup crushed pistachios

Instructions

  1. Prepare the syrup: In a small saucepan, combine the water and sugar and bring to a boil. Reduce the heat to low and simmer for 5–7 minutes until slightly thickened. Stir in the lemon juice and orange blossom water. Remove from heat, transfer to a spouted container, and allow the syrup to cool completely. This yields about ⅔ cup syrup.
  2. Make the ashta cream: Wipe the saucepan clean. Add the milk, cornstarch, and sugar, stirring until smooth and lump-free. Heat over medium-high, whisking constantly until the mixture boils and thickens to a custard-like consistency, about 5 minutes. Stir in the rose water, transfer to a shallow bowl, and let cool completely.
  3. Prepare the phyllo layers: Unroll half of the phyllo dough and layer 15 sheets on top of each other. Trim the bottom 2 inches to make each sheet 9×12 inches. Lay one sheet on a clean surface and brush evenly with melted ghee. Continue layering phyllo sheets, brushing each with ghee. Once assembled, cut the stack into 12 equal squares. Repeat the process with the second half of the phyllo dough.
  4. Preheat the oven: Set your oven to 350°F (175°C) to get ready for baking.
  5. Fill and fold the phyllo squares: Place 1 tablespoon of the cooled ashta cream diagonally on half of each square. Fold the empty half over the filling to form a triangle and gently press to spread the filling evenly. Arrange the triangles in groups of four, open side facing the center, on a 9×12 baking dish.
  6. Brush and bake: Brush the tops of all phyllo triangles generously with any remaining melted ghee. Bake in the preheated oven for 35–40 minutes until they turn deeply golden and crisp.
  7. Finishing touches: Remove the baked shaabiyat and immediately pour the cooled syrup evenly over them. Sprinkle crushed pistachios on top. Let the dessert rest for 30 minutes to absorb the syrup fully before serving.

Notes

  • Ensure phyllo dough is at room temperature to prevent tearing.
  • If ghee is unavailable, unsalted butter can be used as a substitute.
  • Orange blossom and rose water add essential floral notes but can be adjusted to taste.
  • Cooling the ashta cream before assembly is crucial to prevent melting the phyllo layers.
  • Store leftovers covered at room temperature for up to two days; syrup absorption will soften the pastry over time.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://aminabakes.com/shaabiyat-middle-eastern-phyllo-pastries-with-rose-water-and-pistachios-recipe/