Name: Lebanese Shaabiyat recipe by litushree Pradhan at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 2 Home made puff pastry sheets; A batch of ashta cream; For the simple syrup 1/2 cup sugar.1/2 cup water; 1/2 teaspoon of vanilla extract.; Recipe of Astha cream; 250 ml whole milk; 2 Tablespoons vinegar or strained fresh lemon juice; 1 teaspoon rose water(optional); For the milk pudding : 250 ml liter whole milk; 1/4 cup corn flour; Almonds chopped for garnishing (optional)

ABOUT Lebanese Shaabiyat RECIPE

Shaabiyat, a very traditional Lebanese dessert. These are nothing but puff pastry with Cream Rose Water filling and drizzled in Sugar syrup. Deliciously crispy, you’ll find these sweet puff pastries very easy to make. Delicate, buttery, creamy and sweet, Shaabiyat is a Lebanese treat!!.

Ingredients Serving: 6

2 Home made puff pastry sheets
A batch of ashta cream
For the simple syrup 1/2 cup sugar.1/2 cup water
1/2 teaspoon of vanilla extract.
Recipe of Astha cream
250 ml whole milk
2 Tablespoons vinegar or strained fresh lemon juice
1 teaspoon rose water(optional)
For the milk pudding : 250 ml liter whole milk
1/4 cup corn flour
Almonds chopped for garnishing (optional)

Instructions

Start by making the simple sugar syrup by adding all the ingredients stirring well over medium heat until it thickens, let it cool to room temperature.
Prepare the ashta cream filling
Cut the pastry sheets into small rectangular shapes
Bake your puff pastry in 200 ℃ ,in a pre heated oven for 15 to 20 mins
Drizzle with simple syrup while hot on baked pastry
Fill in between (2 pastry)with approximately a tablespoon of the ashta cream
Top the whole thing with another tablespoon of the ashta and garnish with some crushed almonds.
Procedure of Astha Cream In a saucepan add 1 liter whole milk and bring just to boil over medium heat(don't let boil), add vinegar and stir once. See the milk immediately starting to curdle and turns to a clear color
Add rose water and stir, after 1 minute turn of heat and use a spatula to collect the Ashta/Clottted Cream (cottage cheese)from the surface and place them into a strainer. Let cool completely at room temperature then transfer glass container.
In a clean pot add 1/2 whole milk and corn flour, mix well using a hand mixer,put over medium heat and keep stirring tell milk thickens(around 5-8 mins).
Turn of the heat, add in Ashta and mix well, until you get a homogeneous mixture (you can use the electric mixer/blender for better result).
Transfer ashta to glass container and let cool at room temperature,then you can use it as a filling or keep in your refrigerator well sealed for 2 weeks.

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