Shaabiyat Bel Ashta

Crispy phyllo pastries filled with luscious homemade ashta cream and finished with crushed pistachios.

Ingredients

For the Sugar Syrup:

• 1 cup (200 g) sugar

• 1 cup (240 ml) water
  

For the Ashta (Cream Filling):

• 4 cups (960 ml) whole milk

• 1 cup (240 ml) heavy cream

• Juice of 1 lemon

• 2 cups (480 ml) whole milk (for thickening)

• 2–4 tablespoons cornstarch (adjust as needed)
  

For the Phyllo Shells:

• 1 pack phyllo pastry (about 12 sheets)

• 2 cups (450 g) ghee, melted

• 2 cups (480 ml) prepared sugar syrup
  

For Assembly:

• 1 cup (120 g) unsalted pistachios, chopped

Instructions

1. Make the Ashta (Cream Filling)

1. In a saucepan, heat 4 cups of whole milk with 1 cup of heavy cream over medium heat until it reaches 175°F (80°C). Stir occasionally to prevent scorching.

2. Turn off the heat and immediately add the juice of 1 lemon. Stir gently to curdle the mixture.

3. Pour the mixture into a cheesecloth-lined strainer and allow it to drain for 1 hour.

4. In the same saucepan, whisk together 2 cups of milk and 2 tablespoons of cornstarch. Cook over medium heat, stirring constantly until the mixture thickens into a smooth cream. Add more cornstarch only if needed for a thick but spoonable consistency.

5. Stir the strained curds into the thickened milk and mix until well combined.

6. Beat the mixture with a hand mixer until smooth and creamy. Refrigerate for 1 hour to set.

2. Prepare the Sugar Syrup

1. Combine 1 cup sugar and 1 cup water in a small saucepan.

2. Bring to a boil, then lower the heat and simmer for 5–7 minutes, until slightly thickened.

3. Set aside to cool to room temperature.

3. Prepare the Phyllo Shells

1. Stack the phyllo pastry sheets and cut into even squares.

2. Fold each square into a triangle and arrange them on a parchment-lined baking tray.

3. Pour the melted ghee over the folded phyllo pieces, ensuring each one is fully coated.

4. Bake in a preheated oven at 400°F (200°C) for 35–40 minutes, or until golden brown and crispy.

5. While still hot, drizzle with 2 cups of the prepared sugar syrup. Allow the pastries to cool completely.

4. Assemble the Shaabiyat

1. Pulse the pistachios in a food processor until coarsely crushed—leave some larger pieces for texture.

2. Gently prise open the centre of each cooled phyllo shell.

3. Fill generously with the chilled ashta cream.

4. Dip both exposed sides of the filling into the crushed pistachios.

5. Serve immediately and enjoy!