Shabiyat: Crispy baklava pockets with cream filling

Shabiyat Baklava Mascarpone Creme Dessert

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Prep Time 10

Cook Time 45

Total Time 55

Servings Shabiyat

Calories 377

Ingredients

Shabiyat & Stuffing

250 g Filo dough or yufka dough
100 g Butter
500 g Mascarpone
50 ml Milk
2 TL Rose water
1 Tl Orange blossom water
1/2 TBSP Sugar
15 g Pistachios finely chopped

Sugar syrup

180 g Sugar
150 ml Water
3 TSP Lemon juice
2 TSP Rose water
2 TSP Orange blossom water

Zubereitung

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.

Making Shabiyat

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.

Notes

The shabiyat should be eaten on the same day, otherwise the dough will become soggy. If you don't mind, you can keep the delicacy in the fridge for about 2 days.

If you like shabiyats, you should definitely try Layali Lubnan.

Recipe contains affiliate links.

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