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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 28 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

Shaabiyat is a delightful Middle Eastern dessert featuring layers of crisp phyllo pastry filled with a creamy ashta custard, soaked in fragrant orange blossom syrup, and topped with crushed pistachios. This sweet treat combines the delicate crunch of ghee-brushed phyllo with the floral notes of rose and orange blossom waters, making it a perfect dessert for gatherings and special occasions.

Ingredients

Syrup

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

Ashta Custard

  • 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. Make the Syrup: In a small saucepan, combine water and sugar and bring to a boil. Reduce heat to low and simmer for 5–7 minutes until slightly thickened. Stir in lemon juice and orange blossom water, then remove from heat. Transfer the syrup to a spouted container and allow it to cool completely; this makes about ⅔ cup.
  2. Prepare the Ashta Custard: Wipe the saucepan clean, then add milk, cornstarch, and sugar. Stir thoroughly to dissolve lumps. Cook over medium-high heat, whisking constantly until the mixture boils and thickens to custard consistency, about 5 minutes. Stir in rose water. Transfer to a shallow bowl and let it cool completely.
  3. Prepare Phyllo Layers: Unroll half of the phyllo dough and stack 15 sheets on top of each other. Trim the bottom 2 inches from the sheets to make them 9x12 inches. Place one sheet on a clean surface and brush it evenly with melted ghee. Repeat layering and brushing ghee between each sheet until all are stacked. Cut the stacked sheets into 12 equal squares. Repeat the process with the second half of the phyllo dough.
  4. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
  5. Assemble Shaabiyat: Place 1 tablespoon of the cooled ashta custard diagonally on half of each phyllo square. Fold the empty portion over to cover the filling and gently press to spread the custard evenly. Arrange the folded squares on a 9x12-inch baking dish in six groups of four triangles with the open edges facing the center.
  6. Brush and Bake: Generously brush the tops of the phyllo triangles with any remaining melted ghee. Bake in the preheated oven for 35–40 minutes or until they are deeply golden and crisp.
  7. Add Syrup and Garnish: Remove the shaabiyat from the oven and immediately pour the cooled syrup evenly over them. Sprinkle the crushed pistachios on top. Let the dessert rest for 30 minutes to absorb the syrup fully before serving.

Notes

  • Ensure phyllo dough is kept covered with a damp cloth while working to prevent drying out.
  • You can substitute rose water with additional orange blossom water if preferred.
  • Use melted ghee for authentic flavor; melted butter can be an alternative but alters the taste slightly.
  • Resting after adding syrup is vital for proper absorption and flavor balance.
  • Store leftovers refrigerate covered; best consumed within 2 days.

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