Quite simply explained: Shabiyat are like baklava, only with cream instead of a nut filling. End of post … 😂
No, of course I have more to say. These little mopeds (thanks Laura for that expression! ❤️) seem soooo dainty and airy-loose. Almost light. Surely you can treat yourself to a few right away. At least one shabiyat whets your appetite for the next one.
The many layers of wafer-thin filo or yufka dough (you can also use strudel dough if necessary) are separated by a layer of the best butter and give the whole thing its volume in the oven. After baking, the still-hot triangles of dough are deglazed with cold sugar syrup. The smell alone is unbelievably good and makes you want to make yourself a mocha.
But that’s not quite it: the cream is still missing. Originally, shabiyat was filled with a custard called “ashta”. Ashta is actually made by heating full-fat milk and breaking it with vinegar or citric acid. This means that the whey separates and you can skim off the cream or custard. I cut back and go for mascarpone. You can get this Italian cream in any supermarket and it’s made in exactly the same way, except that it uses cream instead of milk. So mascarpone is fatter. 😏
After the basted shabiyat have cooled, the mess begins. You have to take the sticky things and fill them with the cream scented with rose and orange blossom water. But it’s not so bad – it’s actually quite quick.
When you’re done, you haven’t just made a dessert, you’ve conjured up a little work of art – a work of art that tastes delicious and makes you fat. 😘
Recipe for Shabiyat
Shabiyat & Stuffing
Make sugar syrup
- Bring the sugar and water to the boil in a saucepan, stirring.
- Boil down the sugar syrup on medium heat for approx. 5 – max. 10 minutes.
- Add the lemon juice, orange blossom water and rose water and stir.
- Allow the sugar syrup to cool.
- Mix the mascarpone with the rose water, orange blossom water, sugar and milk to make a cream and then chill.
- Melt the butter.
- Preheat the oven to approx. 200 °C.
- Brush approx. 8 – 10 layers of dough with the melted butter and place on top of each other. So always brush one sheet of dough and put the next sheet on top and brush it. Brush the top sheet with butter as well.
- Depending on the size of your dough, cut it into squares with sides about 10 cm long. A pizza cutter is very suitable for this.
- Fold the squares over to form a triangle and lay the triangles out on a baking tray lined with baking paper. Please leave a small space between each triangle for this.
- Butter the corner of the dirt.
- Bake the shabiyat in the preheated oven for approx. 10 – 12 minutes until golden brown and crispy.
- Pour the cooled sugar syrup over the baked shabiyat immediately. Approx. 2 – 3 tbsp. per triangle. Then leave to cool completely.
- Carefully open the cooled triangles slightly in the middle and fill each with approx. 2 tsp of cream and sprinkle the cream inside with finely chopped pistachios.