Shaabiyat
The pastries are baked until golden and crispy, then soaked in syrup, which gives them a sweet, rich flavor. They may be garnished with nuts like pistachios or almonds for added texture.
Servings 20 people
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.