Shaabiyat, or Warbaat, is a beloved Middle Eastern dessert made with layers of delicate phyllo dough filled with homemade ashta. The dessert is generously brushed with butter or ghee, and then baked to a golden perfection. Once hot from the oven, it’s drenched in simple syrup (atir) and topped with crunchy pistachios for the perfect finishing touch. You will love every bite!
Indulge in the irresistible flavors of Shaabiyat, a cherished Middle Eastern dessert sure to delight your taste buds. Enjoy the layers of crisp, buttery phyllo dough enveloping rich, creamy ashta, this treat is baked to golden perfection. Topped with a drizzle of sweet simple syrup (atir) and finished with a sprinkle of crunchy pistachios, Shaabiyat offers the perfect balance of textures and flavors in every bite you take.
Recipe Summary
Prep Time: 45 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours (for Ashta and Simple Syrup)
Cuisine: Fusion (Middle Eastern with a twist)
Flavor Profile: Sweet, floral, creamy, buttery with hints of orange blossom and a rich, nutty finish from the pistachios.
Texture: Crisp and flaky on the outside, creamy and smooth on the inside, with a satisfying crunch from the pistachios.
What is Shaabiyat?
Shaabiyat is a traditional Middle Eastern dessert made from layers of delicate phyllo dough, filled with a rich, creamy mixture known as ashta (clotted cream). The layers of dough are brushed with butter or ghee and baked until golden and crispy. Once baked, it is drenched in simple syrup (known as atir) while still hot and then topped with crushed pistachios. This sweet treat offers a perfect balance of textures—crispy on the outside and creamy on the inside—making it a popular dessert in many Middle Eastern countries.
Ingredients of Shaabiyat
Phyllo dough:Phyllo dough is a delicate, paper-thin pastry dough that is used to create crispy, flaky layers in baked goods. It’s commonly used in Middle Eastern and Mediterranean cuisine to make desserts like baklava and Shaabiyat. The dough requires careful handling, as it dries out quickly, but once baked, it becomes wonderfully crisp.
Ghee or butter: Ghee is clarified butter that has been simmered to remove moisture and milk solids, leaving a rich, nutty flavor. It is commonly used in Middle Eastern and South Asian cooking. I use butter as a substitute for ghee which provides a slightly different flavor, but both options contribute richness and help crisp the phyllo dough layers.
Ashta: Ashta is a thick, creamy filling made with milk, sugar, and cornstarch, commonly used in Middle Eastern desserts. It has a smooth, custard-like texture and a slightly sweet, mild flavor, often scented with floral notes like orange blossom water. Ashta provides a rich, creamy contrast to the crispness of the phyllo dough in desserts like Shaabiyat.
Pistachios: Pistachios are a flavorful, crunchy nut that adds texture and a hint of nuttiness to desserts. In Shaabiyat, you can add chopped pistachios sprinkled on top, adding both a vibrant color and a satisfying crunch that complements the creamy ashta and crispy dough.
Simple syrup (atir): Simple syrup, or atir, is a sweet liquid made by dissolving sugar in water, often with added flavorings like lemon juice or orange blossom water. I drizzle it over the baked phyllo dough, soaking into the layers to add sweetness.
Ashta
Whipping cream: Whipping cream is a dairy product with a high-fat content, ideal for creating a smooth and rich texture in desserts. You can use it as a base for the ashta filling, helping to create a creamy and luxurious texture when combined with milk and sugar.
Milk: Milk is a key ingredient in both the ashta and simple syrup. In the ashta, it helps create a smooth, custard-like consistency when combined with cornstarch and sugar, while in the syrup, it provides a subtle creaminess.
Sugar: Sugar is the sweetening agent for both the ashta and simple syrup, giving them their characteristic sweetness and balancing out the richness of the butter or ghee and the creaminess of the ashta.
Orange blossom water: I use orange blossom water for its fragrant floral water used to enhance the flavor profile of many Middle Eastern desserts.
Corn starch mixed with milk: Corn starch is used to thicken the ashta filling. When mixed with milk, it forms a smooth slurry that, when added to the cream and milk mixture, helps achieve a thick, pudding-like consistency for the ashta.
How to Make Shaabiyat
Step 1: Make the Ashta
In a saucepan, combine the milk, whipping cream, and sugar, stirring to mix. Heat the mixture over medium heat, stirring every minute to prevent it from sticking to the bottom. Once it reaches a boil, add the orange blossom water and stir to incorporate. In a separate bowl, mix the cornstarch with a small amount of milk to create a smooth slurry, then slowly add it to the boiling mixture, stirring quickly to avoid lumps. Continue boiling until the mixture thickens to a custard-like consistency. Pour the ashta into a plate and refrigerate for a couple of hours to allow it to firm up and become thick before using.
Step 2: Make the sugar syrup
In a pot, combine the sugar and water, stirring to dissolve. Turn the heat to high and bring the mixture to a boil. Once it starts boiling, reduce the heat to medium and add the lemon juice and orange blossom water, stirring well. Let it continue to boil for another 5 minutes to thicken slightly. Then, turn off the heat and remove the pot from the stove, allowing it to cool down.
Step 3: Assemble and Bake
Prepare ashta ahead of time needs to be cold and thick same with syrup should be prepared ahead of time and cold.
Take out the phyllo dough and separate it in half( comes with 16 sheets ) each half will be 8 sheets.
Cut into equal squares using the box or by your hand.
Fill with ashta and crushed pistachios( optional) then close the first layer on the ashta to ensure nothing comes out.
Optional add in crushed pistachios.
Close it as a triangle.
Brush with ghee or butter make sure to add a good amount of ghee or butter all over.
Bake at 350 F for about 45 minutes till it’s golden color.
Take out and drizzle cold atir while it’s hot.
Top with pistachios.
Don’t cover let it cool on the counter then after a few hours you can cover and save.
It will stay crunchy for up to 2 days.
Tips and Tricks
Here are some helpful tips and tricks for making Shaabiyat:
- Work Quickly with Phyllo Dough: Phyllo dough dries out very fast, so make sure to cover it with a damp towel while you’re working with it to prevent it from becoming brittle and hard to handle.
- Use Ghee for Extra Flavor: While butter works perfectly fine, ghee adds a rich, nutty flavor that enhances the dessert’s taste, giving it an authentic Middle Eastern touch.
- Chill the Ashta: Ensure that the ashta is fully chilled before using it. This allows it to firm up, making it easier to spread between the layers of phyllo dough and preventing it from leaking out during baking.
- Cool the Simple Syrup: Let the simple syrup cool completely before drizzling it over the hot dessert. The contrast between the warm, crispy layers and the cool syrup adds to the delightful texture.
- Customize the Topping: While pistachios are traditional, you can get creative with toppings. Try chopped almonds, walnuts, or even a dusting of ground cinnamon for a unique twist.
- Freezing Leftovers: Shaabiyat can be frozen after baking for up to a month. Just reheat it in the oven to restore the crispiness before serving.
- Baking Time: Keep a close eye on the dessert as it bakes. It should be golden and crisp on the outside, so adjust the baking time slightly depending on your oven’s heat.
- Use a Sharp Knife for Cutting: Once the Shaabiyat is baked and drizzled with syrup, use a sharp knife to slice it into squares or rectangles while it’s still warm. This helps maintain the crisp layers.
Variations
Chocolate Shaabiyat: Add a layer of melted chocolate or chocolate ganache between the phyllo dough and ashta for a rich, indulgent variation. The creamy chocolate filling pairs beautifully with the buttery layers of phyllo.
Fruit-Topped Shaabiyat: Add fresh fruits like berries, pomegranate seeds, or sliced mango on top of the ashta before baking. This adds a refreshing contrast to the richness of the dessert and a burst of color.
Coconut Shaabiyat: Incorporate shredded coconut into the ashta or sprinkle some on top before baking. The coconut adds a tropical flavor and a bit of texture that complements the creamy filling.
How to Store Shaabiyat
Room Temperature: If you plan to consume it within 1-2 days, you can store Shaabiyat at room temperature. Place it in an airtight container to prevent it from drying out and losing its crispiness. Keep it in a cool, dry place away from direct sunlight.
Refrigeration: If you need to store it for longer, place the Shaabiyat in an airtight container and refrigerate. While refrigeration may soften the phyllo layers slightly, the dessert will still remain delicious. You can reheat it in the oven to restore some of its crispness.
Freezing: For long-term storage, You can freeze Shaabiyat After baking, allow it to cool completely, then place it in an airtight container or wrap it tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 1 month. To reheat, bake from frozen at a low temperature until heated through, allowing the phyllo to crisp up again.
Frequently Asked Questions
Yes, you can use butter instead of ghee. While ghee adds a richer, nuttier flavor, butter works perfectly fine and will give the dessert a slightly different but still delicious taste.
Can I substitute the ashta filling with something else?
Yes, if you prefer, you can substitute the ashta with other creamy fillings, like mascarpone cheese, ricotta cheese, or a custard filling. However, the ashta provides a unique texture and flavor that is traditional in Shaabiyat.
Can I make Shaabiyat without orange blossom water?
If you don’t have orange blossom water, you can substitute it with rosewater or simply omit it for a more neutral flavor. Both options will still provide a fragrant note to the dessert, but orange blossom water is the most traditional choice.
Other Recipes to Try
- Ashta baklava rolls
- Baklava Cheesecake: Fun Dessert Fusion
- The Best Waffle Recipe
- Sfouf ( Turmeric Cake )
Amazon Finds
Shaabiyat
Ingredients
- 1 package phyllo dough
- 1-1½ cups melted ghee or butter
- Ashta
- Pistachios (optional, for topping)
- Simple syrup (Atir)
For the Ashta:
- 2 cups whipping cream
- 2 cups milk
- ⅓ cup sugar
- 2 teaspoons orange blossom water
- 8 tablespoons cornstarch mixed with 1/4 cup milk
For the Atir (Simple Syrup):
- 2 cups sugar
- 1 cup water room temperature
- 2 teaspoons lemon juice
- 1 teaspoon orange blossom water
Instructions
For the Ashta:
- In a saucepan, combine the milk, whipping cream, and sugar. Stir to mix and then heat over medium heat. Stir every minute to prevent sticking to the bottom.
- Once it begins to boil, add the orange blossom water and stir.
- In a separate bowl, mix the cornstarch with 1/4 cup of milk to form a smooth slurry. Slowly add this to the boiling milk mixture while stirring quickly to avoid lumps.
- Continue to boil until the mixture thickens to a custard-like consistency.
- Pour the ashta onto a plate and refrigerate for a couple of hours until it firms up and thickens.
For the Atir (Simple Syrup):
- In a pot, add the sugar and water. Stir to dissolve.
- Turn the heat to high and bring it to a boil.
- Once it starts boiling, lower the heat to medium and add the lemon juice and orange blossom water. Stir well.
- Boil for another 5 minutes to slightly thicken.
- Turn off the heat and let the syrup cool.
Assembling the Shaabiyat:
- Prepare the ashta and simple syrup ahead of time, ensuring both are cold before use.
- Separate the phyllo dough sheets into two halves (the package typically contains 16 sheets, so each half will have 8 sheets)
- Cut the phyllo dough into equal squares, either by using the pre-cut lines on the package or by hand.
- Place a spoonful of ashta in the center of each square, and optionally add crushed pistachios on top of the ashta. Fold the dough over to seal the filling inside. Secure the edges well to prevent any filling from spilling out.
- Fold the dough into a triangle shape and brush generously with melted ghee or butter. Ensure the entire surface is coated.
- Bake at 350°F (175°C) for about 45 minutes, or until golden and crisp.
- Remove from the oven and immediately drizzle with the cold simple syrup.
- Top with crushed pistachios if desired.
- Allow the Shaabiyat to cool on the counter. After a few hours, cover and refrigerate. It will stay crunchy for up to 2 days.
- Enjoy your delicious homemade Shaabiyat!
Notes
- Work Quickly with Phyllo Dough: Phyllo dough dries out very fast, so make sure to cover it with a damp towel while you’re working with it to prevent it from becoming brittle and hard to handle.
- Use Ghee for Extra Flavor: While butter works perfectly fine, ghee adds a rich, nutty flavor that enhances the dessert’s taste, giving it an authentic Middle Eastern touch.
- Chill the Ashta: Ensure that the ashta is fully chilled before using it. This allows it to firm up, making it easier to spread between the layers of phyllo dough and preventing it from leaking out during baking.
- Cool the Simple Syrup: Let the simple syrup cool completely before drizzling it over the hot dessert. The contrast between the warm, crispy layers and the cool syrup adds to the delightful texture.
- Customize the Topping: While pistachios are traditional, you can get creative with toppings. Try chopped almonds, walnuts, or even a dusting of ground cinnamon for a unique twist.
- Freezing Leftovers: Shaabiyat can be frozen after baking for up to a month. Just reheat it in the oven to restore the crispiness before serving.
- Baking Time: Keep a close eye on the dessert as it bakes. It should be golden and crisp on the outside, so adjust the baking time slightly depending on your oven’s heat.
- Use a Sharp Knife for Cutting: Once the Shaabiyat is baked and drizzled with syrup, use a sharp knife to slice it into squares or rectangles while it’s still warm. This helps maintain the crisp layers.