Lebanese Shaabiyat Dessert Recipe – Lebanese Special
Lebanese Shaabiyat are delicate pastries made with layers of phyllo dough, generously filled with a traditional homemade ashta cream. These treats are baked until golden and crispy, then drenched in a fragrant syrup infused with rose and orange blossom waters. Often garnished with crushed pistachios, Shaabiyat are a beloved dessert in Lebanese cuisine, especially popular during Ramadan and festive occasions.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Lebanese Shaabiyat Dessert Ingredients :
- 1 package of phyllo dough (16 oz, 9×14 inches), from Target
- 3/4 cup melted Crisco vegetable shortening
- 3/4 cup melted unsalted butter
- 1/4 cup ground pistachios for garnish
Ashta Filling:
- 3 cups whole milk
- 1 cup heavy cream
- 2/3 cup cornstarch + 1 tablespoon extra
- 1/3 cup sugar
- 1 tablespoon rose water
- 1 1/2 tablespoons orange blossom water
Sugar Syrup:
- 2 cups sugar
- 1 cup water
- 1 tablespoon orange blossom water
- 1/2 tablespoon rose water
- 1 teaspoon lemon juice
How To Make Lebanese Shaabiyat Dessert Recipe
Prepare the Filling: In a medium-sized pot, combine all the filling ingredients and mix thoroughly.
Bring the mixture to a boil over medium heat, whisking continuously to achieve a smooth, creamy texture. Once thickened, reduce the heat and continue whisking for another minute.
Remove the pot from heat, transfer the mixture to a Pyrex dish, cover with plastic wrap, and let it cool at room temperature for at least 30 minutes. For quicker cooling, refrigerate for an additional 15 minutes if time permits.
Prepare the Sugar Syrup: In a small pot, bring sugar and water to a boil. Boil for 5 minutes, then add orange blossom water, rose water, and lemon juice. Reduce heat and simmer for 2 minutes, then remove from heat and let cool to room temperature.
Prepare the Phyllo Dough: Place butter and shortening in a small glass bowl, cover with plastic wrap, and microwave for 1 minute until melted (do not overheat).
Lay a flat sheet of phyllo dough on a clean kitchen counter or board. Brush the surface with the melted butter mixture and stack 15 sheets on top of each other, brushing each layer with butter.
Cut the stacked sheets into even squares. Place a teaspoon of the Ashta filling in the center of each square and fold to enclose. Repeat for all sheets.
Arrange the pastries on a non-stick pan lined with parchment paper. Bake in a preheated oven at 375 degrees Fahrenheit for 30 minutes or until golden brown.
Remove from the oven and drizzle 1 to 1 1/4 cups of sugar syrup over the pastries. Additional syrup can be added when serving to avoid over-sweetening.
Sprinkle the remaining ground nuts over the pastries before serving.
Recipe Notes:
Ashta Filling: Combine whole milk, heavy cream, cornstarch, and sugar in a pot. Cook over medium heat, whisking continuously until the mixture thickens. Remove from heat and stir in rose and orange blossom waters. Allow to cool before using.
Phyllo Dough: Use fresh phyllo dough sheets, keeping them covered with a damp cloth to prevent drying out. Brush each sheet with a mixture of melted butter and vegetable shortening before stacking.
Assembly: Place a teaspoon of cooled ashta filling in the center of each phyllo square. Fold the edges to enclose the filling, forming a neat parcel.
Baking: Arrange the filled pastries on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until golden and crisp.
Syrup: While the pastries bake, prepare the syrup by boiling sugar and water until the sugar dissolves. Add rose and orange blossom waters, and lemon juice. Simmer for a few minutes, then let cool.
Serving: Once baked, immediately drizzle the cooled syrup over the hot pastries. Garnish with crushed pistachios. Serve warm or at room temperature.
