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Shaabiyat is a layered Lebanese phyllo pastry dessert filled with delicate ashta cream, baked until golden, and soaked in fragrant orange blossom syrup. Its signature contrast of crispy phyllo against creamy ashta makes it a beloved traditional treat across the Middle East.
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Make the ashta cream: Combine milk, heavy cream, sugar, and cornstarch in a saucepan over medium heat, whisking constantly until thickened. Stir in orange blossom water. Remove from heat and let cool.
Make the simple syrup: Combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then add lemon juice. Bring to a boil, reduce heat, and simmer for 5-7 minutes. Stir in orange blossom water. Set aside to cool.
Preheat oven to 375°F (190°C). Brush a 9x13 inch baking dish with melted butter.
Layer sheets of phyllo dough in the baking dish, brushing each sheet generously with melted butter. Use about half the phyllo sheets for the bottom layer.
Spread the cooled ashta cream evenly over the phyllo layers.
Layer the remaining phyllo sheets on top, brushing each sheet with melted butter.
Using a sharp knife, cut the assembled shaabiyat into squares or rectangles.
Bake for 25-30 minutes, or until the phyllo is golden brown and crispy.
Remove from the oven and immediately pour the cooled syrup evenly over the hot pastry.
Garnish with crushed pistachios and allow to rest for at least 10 minutes before serving.
Written automatically by CookOS, not by the creator.
Store cooled shaabiyat in an airtight container at room temperature for up to 2 days. Reheat briefly in a 300°F oven for 5-10 minutes to restore crispness before serving.
pastry brush · baking sheet
Written automatically by CookOS, not by the creator.
Ashta is a light, creamy filling made from milk, cream, cornstarch, and orange blossom water. Yes, prepare it 1-2 days ahead and refrigerate in an airtight container.
Keep unused phyllo sheets covered with a damp kitchen towel. Work quickly when layering and brush each sheet generously with melted butter.
Yes, assemble the pastry, cover tightly with plastic wrap, and refrigerate up to 4 hours before baking. Bake from cold; add 5-10 minutes to baking time.
Use rose water or 1 tablespoon of finely grated orange zest mixed with an extra tablespoon of water as a substitute.
The phyllo should be deep golden brown and crispy to the touch, usually 25-30 minutes at 350°F. The edges will curl slightly when fully baked.
