Lebanese Shaabiyat Dessert Recipe

Introduction

Lebanese Shaabiyat is a delightful dessert featuring crispy phyllo dough filled with a smooth and fragrant creamy filling. This treat is beautifully complemented by aromatic rose and orange blossom water, making it a perfect choice for special occasions or when you want to impress your guests with something unique and flavorful.

Ingredients

• 1 pack phyllo dough (16 oz, 9×14, from Target)
• ¾ cup Crisco vegetable shortening (melted)
• ¾ cup unsalted butter (melted)
• ¼ cup ground pistachios (for garnishing)
• 3 cups whole milk
• 1 cup heavy cream
• ⅔ cup corn starch (+1 tbsp extra)
• ⅓ cup sugar
• 1 tbsp rose water
• 1½ tbsp orange blossom water
• 2 cups sugar
• 1 cup water
• 1 tbsp orange blossom water (for syrup)
• ½ tbsp rose water (for syrup)
• 1 tsp lemon juice

Instructions

1. Step 1: Prepare the filling by combining whole milk, heavy cream, corn starch, sugar, rose water, and orange blossom water in a medium pot. Mix well.
2. Step 2: Bring the mixture to a boil over medium heat, whisking almost continuously to avoid lumps. Once thickened and smooth, lower the heat and whisk for another minute.
3. Step 3: Remove from heat, transfer to a Pyrex dish, cover with plastic wrap, and let cool at room temperature for at least 30 minutes. Optionally, chill an additional 15 minutes in the fridge.
4. Step 4: While the filling cools, prepare the sugar syrup. In a small pot, bring sugar and water to a boil. Once boiling, simmer for 5 minutes, then add orange blossom water, rose water, and lemon juice. Simmer for 2 more minutes, then remove from heat and let cool.
5. Step 5: Melt the butter and shortening together in a microwave-safe bowl for about 1 minute. Do not overheat. This will be used to brush the phyllo sheets.
6. Step 6: Lay one phyllo sheet flat on a clean surface. Lightly brush with the butter-shortening mixture. Stack 15 sheets this way, brushing each sheet.
7. Step 7: Cut the stacked sheets into even squares. Place about one teaspoon of the cooled filling in the center of each square, then fold to seal the pastry.
8. Step 8: Arrange the filled pastries on a parchment-lined non-stick pan. Bake in a preheated 375°F (190°C) oven for 30 minutes or until golden brown.
9. Step 9: Remove from the oven and drizzle with 1 to 1¼ cups of the cooled sugar syrup. Add extra syrup when serving if desired to avoid over-sweetening.
10. Step 10: Let the pastries cool at room temperature for 2 hours. Then refrigerate uncovered for another 2 hours before serving to allow the flavors to meld.

Tips & Variations

• For a nutty flavor, sprinkle additional chopped pistachios over the pastries just before serving.
• Make sure to keep the phyllo dough covered with a damp towel while working to prevent it from drying out.
• You can substitute unsalted butter with clarified butter (ghee) for a richer taste.
• Adjust the sugar syrup amount according to your sweetness preference, adding more syrup when serving if needed.

Storage

Store leftover Shaabiyat in an airtight container in the refrigerator for up to 3 days. To keep the pastry crisp, avoid covering it tightly right after baking. Reheat briefly in a warm oven before serving to refresh the crispness, then drizzle with additional syrup if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, frozen phyllo dough works perfectly. Just make sure to thaw it completely in the refrigerator overnight and handle it gently to prevent tearing.

What if I can’t find orange blossom or rose water?

These aromatic waters are key to the authentic flavor, but you can substitute with a few drops of orange or rose extract. Use sparingly as extracts are more concentrated.

Lebanese Shaabiyat Dessert Recipe

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★★★★★

4.5 from 139 reviews

Lebanese Shaabiyat is a delightful traditional dessert featuring layers of crisp phyllo pastry filled with a creamy Ashta custard, infused with delicate floral hints of rose and orange blossom water. The parcels are baked to a golden perfection and finished with a fragrant sugar syrup drizzle, creating a perfect balance of textures and aromatic sweetness.

• Author: Jeannette
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 50 minutes
• Yield: 24 pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

Phyllo Dough and Fat Mixture

• 1 pack phyllo dough (16 oz, 9×14 inches, from Target)
• ¾ cup Crisco vegetable shortening (melted)
• ¾ cup unsalted butter (melted)

Filling (Ashta)

• 3 cups whole milk
• 1 cup heavy cream
• ⅔ cup cornstarch (+ 1 tbsp extra)
• ⅓ cup sugar
• 1 tbsp rose water
• 1 ½ tbsp orange blossom water

Sugar Syrup

• 2 cups sugar
• 1 cup water
• 1 tbsp orange blossom water
• ½ tbsp rose water
• 1 tsp lemon juice

Garnish

• ¼ cup ground pistachios

Instructions

1. Prepare the Filling: In a medium-sized pot, combine the whole milk, heavy cream, cornstarch (⅔ cup), sugar, rose water, and orange blossom water. Whisk vigorously to blend all ingredients thoroughly.
2. Cook the Filling: Place the pot over medium heat and bring the mixture to a boil while continually whisking to prevent lumps and ensure a smooth, creamy texture. Once thickened, reduce the heat and whisk for another minute to fully cook the custard.
3. Cool the Filling: Remove the custard from heat and transfer it to a Pyrex dish. Cover tightly with plastic wrap and allow it to cool at room temperature for at least 30 minutes. Optionally, chill it in the refrigerator for an additional 15 minutes to further set.
4. Prepare the Sugar Syrup: In a small pot, combine sugar and water and bring to a boil. Boil for 5 minutes, then stir in the orange blossom water, rose water, and lemon juice. Reduce heat and simmer gently for 2 minutes, then turn off the heat and let the syrup cool to room temperature.
5. Melt Fats: Place the butter and Crisco shortening in a small glass bowl, cover with plastic wrap, and microwave for 1 minute until melted. Be careful not to overheat.
6. Prepare Phyllo Sheets: Lay one flat sheet of phyllo dough on a clean working surface or board. Using a brush, evenly coat the sheet with the melted butter and shortening mixture. Stack and repeat brushing for 15 sheets to create layered dough.
7. Cut and Fill: Cut the stacked phyllo sheets into even squares. Place approximately one teaspoon of the cooled Ashta filling in the center of each square, then fold each piece closed to seal the filling inside.
8. Bake the Pastries: Arrange the filled phyllo parcels on a parchment-lined non-stick baking pan. Bake in a preheated oven at 375°F (190°C) for about 30 minutes or until golden brown and crisp.
9. Add Syrup: Remove the baked pastries from the oven and immediately drizzle them with about 1 to 1¼ cups of the cooled sugar syrup. Additional syrup can be added upon serving to avoid oversweetening.
10. Cool and Chill: Allow the pastries to cool at room temperature for 2 hours. Then refrigerate them uncovered for an additional 2 hours for optimal flavor and texture before serving.

Notes

• Whisk the cream constantly during cooking to prevent lumps and achieve a silky smooth custard.
• Do not overheat the butter and shortening mixture to avoid burning or separation.
• Phyllo dough dries out quickly, so keep unused sheets covered with a damp cloth while working.
• Adjust the amount of sugar syrup to taste when serving to control sweetness.
• Allowing the pastries to rest in the fridge improves firmness and flavor melding.
• Ground pistachios add a nice color contrast and subtle nutty flavor as garnish.

Keywords: Lebanese dessert, Shaabiyat, phyllo pastry dessert, Ashta cream filling, Middle Eastern sweets, rose water dessert, orange blossom syrup