I’m delighted to share the secrets of crafting a true Shaybiyat pastries, a dessert that’s a staple at my family table and is sure to become one at yours. With a soft spot for filo pastry, I’ve wrapped it around everything from the sweet layers of my classic baklawa to the savoury twists of my musakhan rolls, and it’s always a hit. This Shaybiyat pastries recipe is a perfect example of filo’s versatility, delivering that satisfying crunch with a creamy heart of Ashta that’s just irresistible. It’s the kind of treat that makes you proud to say, “I made this!”
Whether I’m baking a dessert or concocting a savoury dish, filo pastry adds that special touch, guaranteed to delight everyone. If you’re craving that extra crunch, my Kataifi knafeh should be next on your list. For a savoury filo adventure, give my Musakhan chicken rolls a go – they’re a flavourful twist on the traditional recipe. And though my Musakhan pie isn’t filo-based, it’s still a culinary triumph – just ask my boys! Let’s get started on your Shaybiyat pastries journey, and trust me, it’s going to be a delicious one.
Step 1. Prepare the Ashta Cream Filling:
Whisk together milk and cornflour in a small pot. Cook on medium heat, stirring constantly, until the mixture thickens to a yogurt-like consistency, about 5 minutes. Stir in 1 tablespoon of rose water, then remove from heat.
Pour the mixture into a non-stick tray (approximately 28x16cm) and spread evenly. Allow to cool to room temperature, then refrigerate for at least an hour until set.
Once set, cut into 18 equal-sized portions.
Step 2. Make the sugar syrup
In a saucepan, combine sugar, water, lemon juice, and rose water. Heat over medium heat until boiling. Reduce heat and simmer for about 10 minutes until the syrup slightly thickens. Remove and let cool.
Step 3. Prepare the Pastry:
Preheat the oven to 180° C (356° F). Grease a baking tray with 2-3 tablespoons of melted ghee.
Layer 5 sheets of filo pastry and cut them into 9 cm squares. Repeat with the remaining sheets to make 18 stacks. Place a portion of Ashta on each square, fold to form a triangle, and place on the greased baking tray.
Step 4. Bake and Serve:
Heat the remaining ghee until hot and pour over the pastries. Bake for 25 minutes or until golden. Drizzle the pastries with sugar syrup after baking. Garnish with pistachios and rose petals before serving.
Serve extra syrup on the side if desired.