The Best Shaabiyat Baklava with Cream Recipe

Shaabiyat Baklava with cream

Preparation

  • Prep: 20 mins
  • Cook: 45 mins
  • Total: 65 mins
  • Cooking Method: Baking
  • Recipe Cuisine: Arabic

Ingredients

  • 1boxPhyllo or Yufka dough
  • 3/4 cupKalleh Dairy Butter
  • 2cups Kalleh Full-Fat Milk %3
  • 1cupKalleh Cream (30 % fat)
  • 2/3 cupcorn starch
  • 2 1/3 cups granulated sugar
  • 1 1/2 tablespoonsrosewater
  • 1 1/2 tablespoonsorange blossom water
  • 1cup water
  • 2teaspoonslemon juice
  • 1/4 cup ground pistachios

In addition to its spiritual characteristics, Ramadan month is filled with a variety of unique and appealing foods like Shaabiyat that evoke pleasant memories of the past. The Shaabiyat Baklava with Cream, a devilishly luscious Lebanese dessert, makes you feel like you’re embracing childhood bliss and puts a smile on your face.

Breaking your fast with Shaabiyat and feeling elated encourages you to not deprive yourself of it on other occasions as well. Baking zesty Shaabiyat Baklava with Cream at home gives everyone a feeling of euphoria that is impossible to forget. You will love the taste of this recipe.

Instructions

Step 1

Place a saucepan over medium heat. Add Kalleh Full-fat Milk %3, Kalleh Cream (%30), cornstarch, three tablespoons of granulated sugar, one tablespoon rose water, one tablespoon orange blossom water, and whisk until well mixed. Continue whisking for about 5 minutes until the Ashta (mixture) becomes thick and creamy. Then turn off the heat. Transfer the mixture to a bowl, and allow it to cool to room temperature.

Step 2

For sugar syrup, place a saucepan over high heat, add 2 cups granulated sugar and 1 cup water, and stir until the sugar is dissolved. Once it starts to boil, reduce the heat to medium and simmer for 5 to 10 minutes until the syrup becomes slightly thickened. Stir together 1/2 tablespoon rose water, 1/2 tablespoon orange blossom water, and lemon juice. Turn off the heat and transfer to a bowl, set it aside.

Step 3

Put Kalleh Dairy Butter in a small bowl, cover it and place the bowl in the microwave, let the butter melt in the microwave for 1 minute.

Step 4

Place phyllo dough on a flat surface, brush it with the melted butter and place another sheet of phyllo dough on it. Repeat this process until 8-10 layers of phyllo dough are stacked on each other.

Step 5

Using a pizza wheel, cut sheets into 10-centimeter squares.

Step 6

Add two teaspoons of mixture to the center of the squares and fold each square to shape a triangle.

Step 7

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Place your baklava triangles on top. Bake them for 20- 25 minutes until they turn golden brown.

Step 8

Remove from oven and drizzle 1/4 cup of sugar syrup on each triangle. Garnish with ground pistachio and let it cool completely at room temperature.

Cooking Notes

You can prepare the Ashta (mixture) two days in advance.

If you want a healthier dessert, you can replace heavy cream with milk, and whole milk with low-fat milk. As a result, it won’t be rich in flavor, but will still be delicious.

If you don’t have much time to prepare Ashta, you can use Mascarpone instead. Its creamy and well-balanced taste makes it the perfect replacement for Ashta.

It can be stored in the fridge for 2 or 3 days, but it will lose its crunchiness.

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