Lebanese Shaabiyat are a must-try dessert that combines flaky pastry with a luscious creamy Ashta filling. This traditional Lebanese treat is perfect for any occasion, whether it’s a festive gathering or a simple family dinner. The unique flavors of Lebanon shine through in each bite, making it a beloved favorite among both locals and visitors alike.
Why You’ll Love This Lebanese Shaabiyat
Here are a few reasons to indulge in this delightful dessert:
- **Flaky and Crispy:** The layers of phyllo dough create a perfectly crispy texture that contrasts beautifully with the creamy filling.
- **Rich and Creamy Ashta:** The Ashta filling is a heavenly combination of whole milk, heavy cream, and flavored with rose and orange blossom waters.
- **Perfect for Any Occasion:** Whether it’s a wedding, birthday, or holiday, **Lebanese Shaabiyat** make for a stunning dessert.
- **Easy to Make at Home:** With simple ingredients, you can prepare this traditional Lebanese dessert in your own kitchen.
- **Unique Flavors:** Infused with rose and orange blossom, this dessert captures the essence of Lebanese traditional sweets.
- **Versatile Serving Options:** Serve them warm or chilled, drizzled with syrup, or topped with ground pistachios.
Ingredients for Lebanese Shaabiyat
Gather these items:
- 1 pack Phyllo dough
- 1/2 cup Crisco vegetable shortening
- 1/2 cup Unsalted butter
- 2 cups Whole milk
- 1 cup Heavy cream
- 1/4 cup Corn starch
- 1/2 cup Sugar
- 1 tbsp Rose water
- 1 tbsp Orange blossom water
- 1 cup Sugar for syrup
- 1 cup Water
- 1 tbsp Orange blossom water for syrup
- 1 tbsp Rose water for syrup
- 1 tbsp Lemon juice
- 1/2 cup Ground pistachios
How to Make Lebanese Shaabiyat Step-by-Step
- Step 1: In a medium pot, mix all the Ashta filling ingredients. Heat over medium, whisking until smooth and creamy. Lower heat and whisk for another minute.
- Step 2: Remove from heat, transfer to a Pyrex dish, cover with plastic wrap, and let cool for 30 minutes.
- Step 3: In a saucepan, boil sugar and water for 5 minutes. Add orange blossom water, rose water, and lemon juice. Simmer for 2 minutes and set aside to cool.
- Step 4: Melt butter and shortening together in a small bowl in the microwave for about 1 minute.
- Step 5: Lay out a flat sheet of phyllo dough, brush with the melted butter mixture, and stack 15 sheets on top of each other.
- Step 6: Cut the stacked phyllo into even squares, place a teaspoon of cooled Ashta in each square, fold and seal.
- Step 7: Arrange stuffed pastries in a non-stick pan lined with parchment paper. Bake at 375°F for 30 minutes until golden brown.
- Step 8: Remove from oven, drizzle with prepared sugar syrup, and cool for 2 hours at room temperature then refrigerate for another 2 hours before serving.
Pro Tips for the Best Lebanese Shaabiyat
Keep these in mind:
- Ensure the phyllo dough is kept covered to prevent drying out.
- You can adjust the amount of sugar in the filling based on your preference.
- Serve with additional ground pistachios for garnish.
- For an extra layer of flavor, consider adding a sprinkle of cinnamon to the Ashta filling.
Best Ways to Serve Lebanese Shaabiyat
There are several delightful ways to enjoy your Lebanese Shaabiyat:
- Serve warm, drizzled with the sweet syrup for an indulgent experience.
- Chill the pastries before serving for a refreshing treat on a hot day.
- Top with ground pistachios for a crunchy contrast to the soft filling.
How to Store and Reheat Lebanese Shaabiyat
To store your Shaabiyat, place them in an airtight container in the refrigerator. They can last for up to a week. If you want to reheat them, pop them in a preheated oven at 350°F for 10-15 minutes until warmed through. This method helps to maintain their crispy texture.
Frequently Asked Questions About Lebanese Shaabiyat
What’s the secret to perfect Lebanese Shaabiyat?
The secret lies in the quality of the phyllo dough and the technique used to layer it. Make sure to brush each layer generously with the butter mixture for that perfect flaky crust.
Can I make Lebanese Shaabiyat ahead of time?
Absolutely! You can prepare the filling and assemble the pastries ahead of time. Just bake them fresh when you’re ready to serve.
How do I avoid common mistakes with Lebanese Shaabiyat?
To avoid soggy pastries, ensure that your phyllo dough is kept covered while you work. Also, don’t skip the cooling time after baking, as it allows the syrup to soak in properly.
Variations of Lebanese Shaabiyat You Can Try
Here are a few variations to mix things up:
- Try adding different nuts like walnuts or almonds for diverse flavors.
- Experiment with flavored syrups, such as pomegranate or date syrup, for a unique twist.
- For a chocolate version, consider incorporating cocoa powder into the Ashta filling.
For more delicious recipes, check out our recipe collection!
Additionally, you might enjoy our Peruvian Chicken and Rice or Chinese-style Mango Chicken Stir Fry for more culinary inspiration!
Print
Decadent Lebanese Shaabiyat: A Sweet Delight to Savor
- Total Time: 195 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Lebanese Shaabiyat are a must-try dessert with flaky pastry layered with creamy Ashta filling, perfect for any occasion.
Ingredients
- 1 pack Phyllo dough
- 1/2 cup Crisco vegetable shortening
- 1/2 cup Unsalted butter
- 2 cups Whole milk
- 1 cup Heavy cream
- 1/4 cup Corn starch
- 1/2 cup Sugar
- 1 tbsp Rose water
- 1 tbsp Orange blossom water
- 1 cup Sugar for syrup
- 1 cup Water
- 1 tbsp Orange blossom water for syrup
- 1 tbsp Rose water for syrup
- 1 tbsp Lemon juice
- 1/2 cup Ground pistachios
Instructions
- In a medium pot, mix all the Ashta filling ingredients. Heat over medium, whisking until smooth and creamy. Lower heat and whisk for another minute.
- Remove from heat, transfer to a Pyrex dish, cover with plastic wrap, and let cool for 30 minutes.
- In a saucepan, boil sugar and water for 5 minutes. Add orange blossom water, rose water, and lemon juice. Simmer for 2 minutes and set aside to cool.
- Melt butter and shortening together in a small bowl in the microwave for about 1 minute.
- Lay out a flat sheet of phyllo dough, brush with the melted butter mixture, and stack 15 sheets on top of each other.
- Cut the stacked phyllo into even squares, place a teaspoon of cooled Ashta in each square, fold and seal.
- Arrange stuffed pastries in a non-stick pan lined with parchment paper. Bake at 375°F for 30 minutes until golden brown.
- Remove from oven, drizzle with prepared sugar syrup, and cool for 2 hours at room temperature then refrigerate for another 2 hours before serving.
Notes
- Ensure the phyllo dough is kept covered to prevent drying out.
- You can adjust the amount of sugar in the filling based on your preference.
- Serve with additional ground pistachios for garnish.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
