Updated: Apr 8, 2022
Shaabiyat is sweet pastry treats are a must for the month of Ramadan. It’s definitely one of my favourites. Rich, thick and creamy.
1 pack phyllo dough 16 oz
1 1/2 cup unsalted butter melted
1/3 cup ground pistachios for garnishing
Ingredients for ashta filling
4 Cups whole milk
1/2 cup sugar
1 1/2 tsp orange blossom water
9 tbs corn starch
Ingredients for sugar syrup
2 Cups Sugar
1 Cup Water
1 tbsp Orange Blossom Water
1 tsp Lemon Juice
Directions for filling
Combine milk, corn starch and sugar and stir well.
Over medium heat, stir until thickens for about 8-10 minutes.
Lose the heat and bring them to boil for 1 minute.
Turn the heat off and add the orange blossoms and stir until combined.
Put mixture aside to cool for at least 2 hours
DIRECTIONS for sugar syrup
Add water and sugar to a saucepan over medium-high heat.
Bring the mixture to a simmer and boil for 9-10 minutes, swirling the pan occasionally until the sugar has completely dissolved.
Add orange blossom water and lemon juice.
Let the syrup cool then store in an airtight container, in the fridge. This basic simple syrup will last up to 4 weeks.
Direction to make pastries:
Melt the butter in a bowl , remove the phyllo sheets from the packaging. Use a cutting board or a clean surface on your kitchen counter. Cut the sheet into even squares. 15 sheets of phyllo dough on top of each other. Depending on the size of your sheets.
Fold each square into a triangle and place the pastry pieces on a lined non-stick sheet pan.
Pour melted butter all over pastry making sure it’s coated in butter.
Bake in a preheated 375 degree oven for 30 minutes, or until they are golden brown.
Drizzle some sugar syrup on them, about 1 cup or depending on how sweet you want them.
Carefully open the baked triangle and place a heaping tablespoon full of the Ashta filling in the center. You want to fill them enough to show on the sides.
Dip the sides of each shabiyat in ground pistachios. You can serve them warm or place them in the fridge uncovered so they can keep their crunch.
Do not cover the Shaabiyat after baking. That will make them softer. The crunchier they are, the longer they last, and tastier.