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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.

Ingredients

Scale

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

Find it online: https://topreci.com/lebanese-shaabiyat-dessert-recipe/