Levantine cuisine · Desserts & Sweets

Shaabiyat

Phyllo triangles filled with cool ashta cream, baked crisp and soaked in sugar syrup.

Ingredients · for 6 servings

• 500 g phyllo dough
• 500 ml whole milk
• 200 ml cream
• 4 tbsp rice flour
• 2 tbsp sugar for the cream
• 2 tbsp orange blossom water
• 300 g sugar for the syrup
• 1 tbsp lemon juice
• 50 g butter
• 50 g pistachios

Instructions

1. For the syrup, boil 300 g sugar with 180 ml water and the lemon juice uncovered for 8–10 min. until slightly thready, stir in 1 tbsp orange blossom water and chill completely.
2. For the ashta, warm the milk and cream with 2 tbsp sugar, stir in the rice flour mixed with 5 tbsp cold milk, and simmer for 5–6 min., stirring, until a very thick cream forms.
3. Season the cream with the remaining orange blossom water, spread into a shallow dish, cover with cling film directly on the surface and chill for at least 1 hr. until firm enough to cut.
4. Cut the phyllo into squares of about 10 cm, place 1 heaped tsp cold ashta in the center of each and fold into triangles, pressing the edges firmly with a fork.
5. Set the triangles on a baking sheet, brush with the melted butter and bake in a preheated oven at 200 °C for 20–25 min. until well risen and deep golden.
6. Pour the cold syrup over the hot pastries immediately, sprinkle with chopped pistachios and serve lukewarm while the pastry is still crisp.