There’s something truly enchanting about the first bite of Lebanese Shaabiyat. As you sink your teeth into the flaky phyllo pastry, the creamy Ashta filling greets you with delicate notes of rose and orange blossom. I discovered this delightful treat one cozy evening, searching for a sweet escape from my usual dessert routine, and boy, did it deliver!
This pastry is not only a feast for the senses but also surprisingly easy to whip up at home. Whether you’re hosting a family gathering or simply treating yourself after a long day, Lebanese Shaabiyat is an impressive yet achievable addition to your culinary repertoire. Plus, with a few simple ingredient swaps, even those following a dairy-free or nut-free diet can savor these delicious pastries.
Join me as we create this irresistible sweet, and I promise you’ll be taken on a flavorful journey that celebrates the best of Middle Eastern cuisine!
Why is Lebanese Shaabiyat a must-try?
Delightful simplicity: This recipe boasts a straightforward process that requires minimal fuss, perfect for both novice and seasoned bakers.
Irresistible flavors: The combination of creamy Ashta and the fragrant notes of rose and orange blossom create a unique, harmonious taste.
Customizable options: Easily adapt the recipe with substitutions for nut-free or dairy-free diets, allowing everyone to enjoy these sweet pastries.
A showstopper dessert: Serve Lebanese Shaabiyat at gatherings, and watch your guests be enchanted by its elegance and deliciousness!
Make-ahead friendly: Prepare the filling and syrup ahead of time, saving you stress and giving you more time to relax or socialize.
Treat yourself and your loved ones to this delightful pastry that brings a touch of Middle Eastern magic to your home!
Lebanese Shaabiyat Ingredients
Discover the essential ingredients that make Lebanese Shaabiyat a culinary delight!
For the Pastry
• Phyllo Dough – Provides a flaky base for the pastries; ensure quality dough that is moist to avoid tears.
• Crisco Vegetable Shortening – Helps achieve rich, tender layers in the pastry; can be substituted with butter for a richer taste.
• Unsalted Butter – Adds creaminess and depth of flavor to the crunchy pastry.
For the Ashta Filling
• Whole Milk – Essential for creating a rich and creamy Ashta filling; use full-fat for the best results.
• Heavy Cream – Enhances smoothness and richness of the filling.
• Corn Starch – Thickens the Ashta; ensure to use enough to achieve the desired texture.
• Sugar – Sweetens the Ashta filling, balancing the floral notes.
• Rose Water – Imparts fragrance characteristic of Lebanese desserts; replace with vanilla extract for a different aroma.
• Orange Blossom Water – Adds a bright, citrusy note that complements the rose flavor.
For the Syrup
• Sugar (for Syrup) – Creates a sweet syrup that soaks into the pastries.
• Water – Ensures the syrup maintains an ideal consistency.
• Lemon Juice – Balances sweetness in the syrup; fresh lemon juice is best for flavor.
Optional Garnish
• Ground Pistachios – Adds color and extra crunch; sprinkle on top before serving for a beautiful presentation.
With this collection of ingredients, you’re well on your way to making delightful Lebanese Shaabiyat that everyone will love!
How to Make Lebanese Shaabiyat
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Prepare the Ashta Filling: In a medium pot, combine whole milk, heavy cream, corn starch, sugar, rose water, and orange blossom water. Heat over medium while whisking until smooth and thickened—about 8-10 minutes. Transfer to a dish to cool.
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Make the Sugar Syrup: In a small saucepan, combine sugar and water. Bring to a boil, then add rose water, orange blossom water, and lemon juice. Simmer for just 2 minutes before removing from heat.
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Prepare Phyllo Dough: Melt unsalted butter and Crisco vegetable shortening together in a bowl. Layer 15 sheets of phyllo dough; brush melted butter mixture in between each layer to create rich, flaky pastry.
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Assemble Pastries: Cut the layered phyllo into squares large enough to hold a teaspoon of the cooled Ashta filling. Place the filling in the center of each square, fold corners over, and seal tightly.
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Bake: Arrange the pastries on a parchment-lined baking pan. Bake them in a preheated oven at 375°F (190°C) for about 30 minutes or until they become beautifully golden brown.
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Sweeten & Cool: Drizzle warm sugar syrup over the baked pastries immediately after removing from the oven. Let them cool for 2 hours at room temperature, then refrigerate for an additional 2 hours before serving.
Optional: Garnish with ground pistachios for a pop of color and crunch.
Exact quantities are listed in the recipe card below.
Lebanese Shaabiyat Variations
Feel free to explore these delightful twists that allow you to customize your Lebanese Shaabiyat just the way you like it!
- Nut-Free: Use sunflower seed butter instead of shortening or butter for a nut-free alternative that maintains the pastry’s texture.
- Dairy-Free: Replace the dairy ingredients with coconut milk and coconut cream, giving your filling a luscious, tropical twist.
- Flavor Boost: Add a sprinkle of ground cinnamon or nutmeg to the Ashta filling for a warm, spicy kick that enhances the floral notes beautifully.
- Fruit Addition: Fold in diced fruits like strawberries or apples into the filling for a burst of natural sweetness and vibrant color.
- Chocolate Drizzle: Melt some dark chocolate and drizzle it over the cooled pastries to transform this delightful treat into a luxurious dessert!
- Gluten-Free: Swap out regular phyllo dough for gluten-free phyllo to enjoy these pastries without the gluten while keeping the traditional flaky texture.
- Herbal Infusion: Infuse the syrup with fresh mint or basil for a refreshing herbal note that complements the sweetness perfectly.
- Citrus Zest: Mix in some orange or lemon zest into your Ashta for an added zing that truly brightens each bite!
Embrace your culinary creativity and impress your friends and loved ones with these delicious variations!
Make Ahead Options
Lebanese Shaabiyat is perfect for busy home cooks looking to save time without compromising flavor! You can prepare the Ashta filling and sugar syrup up to 24 hours in advance, refrigerating both in airtight containers to maintain their ideal consistency and freshness. To assemble, simply thaw the phyllo dough while preheating your oven. When ready to bake, layer the sheets with your melted butter and shortening, fill, fold, and seal the pastries. Bake at 375°F (190°C) until golden brown. This way, you can enjoy a scrumptious treat with minimal last-minute effort, just as delicious as if made fresh the same day!
How to Store and Freeze Lebanese Shaabiyat
Room Temperature: Baked Lebanese Shaabiyat can be kept at room temperature for up to 1 day, ensuring they are covered to maintain freshness.
Fridge: Place any leftover pastries in an airtight container and refrigerate for up to 3 days; before serving, warm them briefly in the oven to restore crispness.
Freezer: Unbaked pastries can be frozen for up to 2 months. Assemble them, then freeze in a single layer on a baking sheet before transferring to a freezer bag.
Reheating: To reheat frozen Lebanese Shaabiyat, bake directly from frozen at 375°F (190°C) for about 30-35 minutes until golden and hot throughout; serve with warm syrup for extra indulgence.
Expert Tips for Lebanese Shaabiyat
- Keep Phyllo Fresh: Cover unused phyllo dough with a damp towel to prevent it from drying out, which can cause tearing during assembly.
- Avoid Lumps: Whisk continuously when cooking the Ashta filling to ensure a smooth texture; lumps can ruin the creamy experience.
- Cool Completely: Allow the Ashta filling to cool thoroughly before using it; this prevents the pastry from getting soggy during baking.
- Warm Syrup Bliss: Drizzle the warm syrup over the pastries while they are still hot to achieve the perfect balance of sweetness in your Lebanese Shaabiyat.
- Quality Matters: Use high-quality ingredients, especially for the phyllo and dairy components; this makes a noticeable difference in taste and texture.
What to Serve with Lebanese Shaabiyat?
Delight your taste buds by creating a complete culinary experience around this delightful pastry!
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Mint Tea: The refreshing notes of mint will balance the sweetness of the Shaabiyat, creating a perfect harmony in every sip.
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Cardamom Coffee: Its warm, aromatic flavor adds depth and warmth, making it a wonderful pairing for the creamy Ashta filling.
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Fresh Fruit Salad: A medley of fruits like berries and citrus brings vivacity, cutting through the richness of the pastry for a refreshing contrast.
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Rose Water Ice Cream: This creamy treat echoes the floral notes found in the Shaabiyat while offering a cool indulgence, elevating your dessert experience.
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Baklava: Serve alongside this classic dessert for a festive touch, allowing guests to enjoy the unique textures and flavors of Middle Eastern sweets.
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Turkish Delight: These chewy sweets provide a delightful juxtaposition to the flaky pastry and creamy filling, adding a different texture to your dessert platter.
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Pistachio Mousse: Create a light and airy mousse to complement the nutty flavors of the ground pistachios used in the Shaabiyat, adding richness without overpowering its delicate taste.
Lebanese Shaabiyat Recipe FAQs
How do I select the best phyllo dough for Lebanese Shaabiyat?
Absolutely! Look for phyllo dough that’s fresh and moist. Check the packaging for any tears or dryness, as these can ruin your pastries. If you find that your dough appears dry, I recommend covering it with a damp towel while you work to keep it pliable and easy to handle.
What’s the best way to store leftover Lebanese Shaabiyat?
Very simple! After baking, store your Lebanese Shaabiyat in an airtight container at room temperature for up to 1 day. If you want to keep them longer, refrigerate for up to 3 days. When ready to eat, warm them briefly in the oven to restore their delightful crunch.
Can I freeze unbaked Lebanese Shaabiyat?
Yes, indeed! To freeze, assemble your pastries but don’t bake them. Lay them on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag for up to 2 months. When ready to enjoy, no need to thaw—just bake them from frozen at 375°F (190°C) for about 30-35 minutes.
What should I do if my Ashta filling turns lumpy?
Great question! If your Ashta filling gets lumpy, don’t worry. To fix this, immediately remove it from the heat and whisk vigorously to break up the lumps. If the lumps persist, you can strain the filling through a fine mesh sieve into another bowl to achieve that silky-smooth texture. Remember to keep stirring while it cooks to prevent this from happening in the first place!
Are Lebanese Shaabiyat suitable for those with nut allergies?
Definitely! To make this recipe nut-free, simply swap the Crisco vegetable shortening or butter with sunflower seed butter or any other nut-free alternative you prefer. This ensures that everyone can enjoy this delightful pastry regardless of dietary restrictions.
How long will my Lebanese Shaabiyat keep fresh?
If stored properly, baked Lebanese Shaabiyat can be kept at room temperature for up to 1 day and in the fridge for up to 3 days. Just make sure they’re well-covered to prevent drying out. If you want to extend their deliciousness, opt for freezing them unbaked and bake from frozen whenever you desire a sweet treat.
Deliciously Easy Lebanese Shaabiyat You Will Love
Ingredients
Equipment
Method
- Prepare the Ashta Filling: Combine whole milk, heavy cream, corn starch, sugar, rose water, and orange blossom water in a medium pot. Heat over medium while whisking until smooth and thickened—about 8-10 minutes. Transfer to a dish to cool.
- Make the Sugar Syrup: In a small saucepan, combine sugar and water. Bring to a boil, then add rose water, orange blossom water, and lemon juice. Simmer for 2 minutes before removing from heat.
- Prepare Phyllo Dough: Melt unsalted butter and Crisco vegetable shortening together in a bowl. Layer 15 sheets of phyllo dough; brush melted butter mixture in between each layer.
- Assemble Pastries: Cut the layered phyllo into squares. Place the Ashta filling in the center, fold corners over, and seal tightly.
- Bake: Arrange pastries on a parchment-lined baking pan. Bake at 375°F (190°C) for about 30 minutes until golden brown.
- Sweeten & Cool: Drizzle warm sugar syrup over the baked pastries immediately after removing from the oven. Let cool for 2 hours, then refrigerate for an additional 2 hours before serving.
- Garnish with ground pistachios for added color and crunch.