Shaabiyat

Yumna Jawad

Published Mar 09, 2026

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Lebanese Shaabiyat recipe with layers of phyllo pastry filled with ashta cream, baked and soaked in orange blossom syrup, topped with crushed pistachios.

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Prep Time 30 minutes
Servings 12 servings
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A few Shaabiyat on a long narrow platter garnished with crushed pistachio, baking dish with more still in square shape and a small dish of crushed pistachios nearby.
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Shaabiyat is so crispy and soo good!

Shaabiyat is one of my favorite Lebanese desserts, especially during Ramadan. After a full iftar meal, I usually want something sweet but not overly heavy, and shaabiyat is always one of the desserts I look forward to the most.

What I like about shaabiyat is the contrast between the crispy phyllo and the creamy ashta filling in the middle. Once the syrup goes on, it softens the pastry just enough while the filling stays thick and smooth. And not to be cliche, but I literally can’t help but say “mmm” every time I eat them, even after all these years of making them.

Happy Cooking!
– Yumna

Ingredients for the recipe before prepped.

Shaabiyat Ingredients

  • Phyllo layers. Phyllo dough and melted ghee. Phyllo dries out quickly, so keep the sheets covered with a towel while working. Brushing each layer with ghee is what helps the pastry to bake up crisp and golden. If you don’t have ghee, melted butter works too.
  • Ashta filling. Whole milk, cornstarch, granulated sugar, and rose water or orange blossom water. Cornstarch thickens the milk into a custard-like cream that holds its shape inside the pastry. Whisk the milk and cornstarch well before heating so there are no lumps. Rose water or orange blossom water both work here, depending on the flavor you prefer. For help, see my full Ashta recipe, with tips.
  • Simple syrup. Water, granulated sugar, lemon juice, and orange blossom water. This syrup is poured over the shaabiyat right after baking. The lemon juice keeps the syrup from crystallizing, and the orange blossom water gives it the classic Lebanese dessert flavor. For tips, see my homemade simple syrup recipe. Let the syrup cool completely before pouring it over the hot pastry so the phyllo absorbs it properly.
  • Garnish. Crushed pistachios. Pistachios are a traditional shaabiyat topping, and they add a little texture and color once the syrup is poured over the pastry. You can use any type of crushed nut you prefer.

How to Make Shaabiyat

Cornstarch and sugar in a saucepan with milk being poured in.
Step 1: Add the milk, cornstarch, and sugar to a saucepan and stir until no lumps remain. Turn on the heat and cook, whisking constantly until the mixture boils and thickens.
Cornstarch and sugar mixture after thickening with orange blossom water added,
Step 2: Stir in the rose water. And allow it to cool completely.
One sheet of phyllo on a flat surface with melted ghee brushed over it.
Step 3: Lay one sheet of phyllo dough on a clean surface and brush the melted ghee evenly over it. Repeat with the remaining phyllo sheets.
All of the phyllo sheets after they are brushed with butter and cut into squares.
Step 4: Cut the sheets into 12 equal squares.
A dollop of ashta on each phyllo square.
Step 5: Place the ashta mixture on half of each phyllo square.
Ashta spread onto the phyllo squares.
Step 6: Gently spread diagonally, fold the empty portion over the ashta, and gently press down to spread the filling.
Folded phyllo on a baking dish with ghee brushed on top of it.
Step 7: Position the triangles in six groups of four with the open parts facing the middle. Brush the tops of phyllo generously with any remaining melted ghee.
Shaabiyat in a baking dish after removing it from the oven and pouring simple syrup over it.
Step 8: Remove the shaabiyat from the oven and immediately pour the cooled syrup over them.
A few Shaabiyat on a long narrow platter garnished with crushed pistachio, baking dish with more still in square shape and a small dish of crushed pistachios nearby.

Shaabiyat Recipe

Author: Yumna Jawad
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Traditional Shaabiyat recipe with crisp phyllo triangles filled with ashta cream and topped with orange blossom syrup and crushed pistachios.
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Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings12 servings
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Ingredients
 
 

For the Simple Syrup

For Ashta Filling

For Layering

  • 1 pound box of phyllo 9"x14" sheets, room temperature
  • 1 cup ghee melted
  • ¼ cup crushed pistachios

Instructions

  • In a small saucepan, combine the water and sugar and bring to a boil. Reduce the heat to low and simmer for 5–7 minutes until slightly thickened. Stir in the lemon juice and orange blossom water. Remove from heat, transfer to a spouted container and allow the syrup to cool completely. Makes about ⅔ cup.
  • Wipe the saucepan with a paper towel and add the milk, cornstarch and sugar and stir until there are no lumps. Turn on the heat to medium-high and cook, whisking constantly until the mixture boils and thickens like a custard, about 5 minutes. Stir in the rose water. Transfer the mixture from a saucepan to a shallow bowl and allow it to cool completely.
  • Unroll half the phyllo dough and lay 15 sheets on top of each other. Cut the bottom 2 inches off the phyllo sheets so they are 9×12. Lay one sheet on a clean surface and brush the melted ghee evenly over it. Add a second sheet of phyllo dough and brush it with melted ghee. Repeat with the remaining phyllo sheets, making sure to butter each layer well. Cut the sheets into 12 equal squares. Repeat with the second half of the phyllo dough.
  • Preheat the oven to 350°F.
  • Place 1 tablespoon of the ashta mixture on half of each phyllo square diagonally. Fold the empty portion over the ashta and gently press down to spread the filling. Place on a 9×12 baking dish and repeat with the remaining squares. Position the triangles in six groups of four with the open parts facing the middle.
  • Brush the tops of phyllo generously with any remaining melted ghee. Bake for 35–40 minutes, or until deeply golden and crisp.
  • Remove the shaabiyat from the oven and immediately pour the cooled syrup evenly over them. Sprinkle the pistachios over the top. Let rest for 30 minutes to allow the syrup to fully absorb and then serve.

Equipment

Notes

My Top Tip: Pour the syrup immediately after baking. The pastries should be hot and the syrup should be cool. That temperature difference helps the shaabiyat absorb the syrup properly without turning mushy.
Storage: Store in the refrigerator. Because the filling is made with milk, shaabiyat should be kept in the fridge. I usually transfer them to an airtight container once they’ve fully cooled. They keep well for about 3 days. The phyllo will soften over time as it absorbs more syrup, but they’re still very good for a couple of days.
Reheat lightly if you prefer them warm. I warm them in a 300°F oven for about 5–8 minutes. Or you can Air fry at 325°F for about 3–4 minutes. Place them in a single layer so the air can circulate around the pastry. This helps bring back some of the crispness in the phyllo without overheating the filling. Avoid microwaving if possible. The microwave heats the filling unevenly and tends to make the phyllo soft instead of slightly crisp again.

Nutrition

Serving: 1piece, Calories: 334kcal, Carbohydrates: 35g, Protein: 5g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 43mg, Sodium: 199mg, Potassium: 116mg, Fiber: 1g, Sugar: 13g, Vitamin A: 73IU, Vitamin C: 0.4mg, Calcium: 57mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Work quickly with the phyllo. Phyllo dries out fast once it’s exposed to air. I keep the stack I’m not using covered with a clean kitchen towel so the sheets stay flexible while I assemble the pastries.
  2. Don’t overfill the ashta. One tablespoon is about right. If you add too much filling, it will push out during baking and make the pastry soggy instead of crisp.
  3. Press the triangles gently. After folding the phyllo over the filling, press lightly just to spread the ashta inside. Pressing too hard can tear the phyllo layers.
  4. Let them rest before serving. Give them at least 30 minutes after adding the syrup. This gives the filling time to settle and allows the syrup to soak in evenly.

FAQs

Why did my shaabiyat turn soggy?

The most common reason is the syrup temperature. The pastry should be hot from the oven and the syrup should be cool. If both are hot, the phyllo absorbs too much syrup and turns soft instead of lightly crisp.

Another cause is too much filling, which can release moisture into the pastry while baking.

Why is my ashta filling runny?

The filling thickens from cornstarch, so it needs to come to a full boil while whisking. If it’s removed from the heat too early, it won’t set properly.

It will also thicken more as it cools, so make sure it’s fully cooled before assembling the pastries.

Why did my phyllo tear while assembling?

Phyllo tears easily when it dries out. Keep the sheets you aren’t using covered with a clean kitchen towel while working.

If a sheet tears slightly, you can still use it since the pastry is layered and brushed with ghee.

2 pieces on a small plate to show flaky phyllo layers and creamy filling, one cut, platter and crushed pistachio dish in background.

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