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Baklava Ashta Cups
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Baklava Ashta cups

Baklava Ashta Cups are a beautiful and easy dessert made with crispy buttery phyllo, creamy fragrant ashta, and a drizzle of sweet syrup. They taste just like classic Middle Eastern pastries such as shaabiyat or znoud el sit, but are baked instead of fried, making them lighter and simpler to prepare. Perfect for gatherings, Ramadan tables, or gifting, these elegant cups look impressive but come together quickly — especially if the cream and syrup are ready ahead of time.
Course Dessert
Cuisine Lebanese, Middle Eastern
Keyword baklava ashta cups
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 32 Cups

Ingredients

For the Cups

  • 1 package phyllo dough
  • 1 cup melted ghee or butter
  • Ashta prepared below
  • Crushed pistachios for topping
  • Simple syrup / Atir prepared below
  • Dried rose petals optional
  • Cupcake pan

For the Ashta

  • 2 cups whipping cream
  • 2 cups milk
  • ⅓ cup sugar
  • 1 tsp orange blossom water
  • 1 tsp rose water
  • 7 tbsp cornstarch
  • or 6 tbsp cornstarch + 2 tbsp semolina For the Atir (Simple Syrup)

For the simple syrup (attir)

  • 2 cups sugar
  • 1 cup room-temperature water
  • 2 tsp lemon juice
  • 1 tsp orange blossom water

Instructions

  • Make sure ashta and syrup are fully cold before starting.

Ashta instruction

  • In a saucepan, whisk together milk, whipping cream, sugar, and cornstarch.
  • Place over medium heat and stir constantly so it doesn’t stick.
  • Keep cooking until it thickens to a custard consistency.
  • Stir in orange blossom water and rose water, then remove from heat.
  • Pour onto a plate, cover, and refrigerate until firm and fully cold.

simple syrup (attir) instructions

  • Add sugar and water to a pot and stir to dissolve.
  • Bring to a boil on high heat.
  • Once boiling, reduce to medium heat.
  • Add lemon juice and orange blossom water.
  • Boil for 5 more minutes until slightly thickened.
  • Turn off heat and let it cool completely.

Assembling the baklava Ashta cups

  • Preheat oven to 350°F (175°C).
  • Brush a cupcake pan with melted ghee or butter.
  • Separate phyllo sheets into two halves, then cut into equal squares.
  • Layer several phyllo squares into each cup, brushing lightly with ghee between layers.
  • Add a spoon of ashta to each cup.
  • Top with more phyllo (crinkle pieces if you like — great way to use scraps).
  • Brush tops well with ghee or butter.
  • Bake about 30 minutes, until golden and crisp.
  • Start checking at 25 minutes (every oven is different).
  • Remove from oven and immediately spoon about 2 tbsp syrup over each cup while hot.
  • Sprinkle with crushed pistachios.
  • Add dried rose petals if using.

Storage Tips

  • Best eaten warm.
  • Can sit at room temp up to 8 hours.
  • Refrigerate up to 2 days.
  • Let them cool completely before covering so they stay crispy and not soggy.

Notes

  • Make sure the ashta and syrup are fully cooled before assembling the cups.
  • Phyllo dries out fast, so keep it covered with a towel while working.
  • You can cut the phyllo squares slightly larger than the cupcake pan for a prettier, ruffled look.
  • If your ashta feels too thick after chilling, whisk it briefly to smooth it before filling.
  • Don’t overfill the cups or the cream may bubble over while baking.
  • Each oven is different, so bake until deep golden and crisp, not just lightly colored.
  • Add syrup slowly — you can always add more, but you can’t remove it once soaked.
  • These are best eaten the same day for maximum crunch.
  • Perfect for Ramadan trays, Eid desserts, or gifting in dessert boxes.