This dessert is one of those things that looks very impressive and difficult yet is very easy to make. The perfect thing to serve guests you want to wow! It is light and delicious, and way too easy to eat more than you should – don’t say we didn’t warn you!
This took us a couple of tries to get the perfect kashta to phyllo balance, and the perfect method to getting the kashta inside the phyllo. Here – we lay it all out for you! We hope you enjoy this Lebanese cream filled pastry drizzled in simple syrup and topped with pistachios. It is irresistible, and it is a crowd pleaser. This recipe WILL NOT disappoint!
Important TIPS for this recipe:
- Make the ashta filling and simple syrup ahead of time to make this recipe quicker and easier!
- You can bake the phyllo shells up to 2-3 days ahead of time before serving and store in an air tight container
- If you prefer not to dip the entire phyllo shell into butter, you can brush on butter between each layer of phyllo PRIOR to cutting into 12 squares – we find dipping easier and faster than this but both ways work!
- If you don’t have cannolli rolls you can create spacers using aluminum foil
- When filling the shells with ashta filling, fill in from both sides to get the most visually appealing results
- Fill the shells immediately or 1-2 hours before eating to get the crunchiest results
This recipe features two of our other recipes that can be found on our blog: Astha recipe and Simple Syrup recipe. So be sure to check these out and prep them ahead of time for this recipe!
Shaybiyet – {شعيبييات}
Ingredients
- 1 package Phyllo Paper
- 1/2 cup butter melted
- 1-1.5 recipe ashta cream depending on how much filling you desire
- 1 recipe Simple Syrup
- crushed pistachios for garnish
Instructions
- Prepare ashta and simple syrup recipes TIP: do this the day before to save you time on making and filling the shaybiyet on the day you wish to serve them!)
- Layer 8-10 phyllo papers (~1/2 package) and cut phyllo paper into 12 equal squares. TIP: Use a pizza cutter to make this task simpler
- Take each stacked square of phyllo paper, and dip entirely into melted butter, making sure to get both sides! You can use your hands (we find this easier!) or a fork to fish the paper back out of the butter to avoid buttery fingers.
- Place onto baking sheet and fold over into a diamond shape, use a cannolli mold in the middle to keep space for cream filling. TIP: You can create spacers using tin foil if you don't have cannolli molds. The idea is to create a cavity inside the phyllo to allow for kashta filling later.
- Repeat steps 1-3 with the remaining phyllo paper (other half of the package)
- Bake at 350 for 12-15 minutes or until golden brown and allow to cool before proceeding to fill. TIP: Tip: This can be done up to 2 days prior to eating and stored in an air tight container at room temperature!
- Using a piping bag, pipe ashta cream directly into the open cavity of the phyllo paper, until completely filled. For best results, fill one side and then the other instead of piping into one side only. TIP: Tip: Do this step immediately prior to serving to get the freshest and crunchiest resuls
- Dip sides of the shaybiyet into ground pistachios (optional)
- Top with simple syrup and sprinkly ground pistachios and ENJOY!