Creamy Shaybiyat Pastries

Name: Creamy Shaybiyat Pastries
Prep time: 30 min
Cook time: 20 min
Yield: Makes 27
Cuisine: Middle Eastern

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Desserts

Enjoy making Shaybiyat Pastries, a delightful filo pastry dessert filled with creamy Ashta – a sweet treat for everyone!

PREP TIME

30 minutes

COOK TIME

20 minutes

Set Filling in Refrigerator

1-2 hours

SERVES

Makes 27

About this recipe

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.

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Ingredients

Main Ingredients

15 sheets filo pastry
150 grams ghee melted + 2 extra tablespoons for greasing
Pistachio ground for garnish
Rose petals to garnish (optional)

Creamy Ashta Filling

300ml milk
3 tablespoon cornflour
1 tablespoon rose water
2 tablespoon sugar

Attir Sugar Syrup

1 cup sugar
½ cup water
squeeze of lemon juice
½ tablespoon rose water

Notes from Rouba

Keep filo pastry covered with a damp tea towel to prevent it from drying out.
Ashta can be prepared a day ahead – just cover and chill to set perfectly.
Sugar syrup thickens as it cools; make ahead and store in a cool place for best results.
If you have leftover syrup, it’s perfect in a glass jar for future treats.
For a different twist, try larger pastries; remember to cut the filo into squares for easy folding.

Method

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 27 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 20-25 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.