Lebanese Shaabiyat Dessert Recipe – Lebanese Special

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.