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Shaabiyat lebanese pastry garnished with chopped pistachios.

Shaabiyat Lebanese Pastry

Buttery, flaky, lightly-sweetened pastry with a thick cream filling.
Prep Time 50 mins
Cook Time 20 mins
Course Dessert
Cuisine Armenian
Servings 20


  • 1 lb of phyllo dough
  • 2-3 cubes of butter 8-12 ounces for brushing on the phyllo dough


  • 1 quart half and half
  • ½ cup heavy whipping cream
  • ½ cup farina

Sugar Syrup

  • 1 ½ cups water
  • 1 ¾ cup sugar
  • 2 tablespoons honey
  • 2 teaspoons orange blossom water
  • 2 teaspoons lemon juice


  • ½ cup chopped toasted or honey roasted pistachio nuts


  • Thaw the phyllo dough overnight in the fridge or on the counter for a few hours. You'll want to make sure that the dough is completely thawed before working with it or it will stick together and tear.
  • Pour half and half and heavy cream into a sauce pan and then heat on medium high heat until it begins to boil. Slowly add the farina and continue to stir until the mixture begins to thicken, approximately 10 minutes. Then pour the mixture into a cooking sheet to cool quickly.
  • For the orange blossom sugar syrup: Heat the water and sugar in a saucepan until it boils, then reduce the temperature and simmer until it thickens, approximately 20 minutes. Stir in the orange blossom water and lemon juice and then turn off the heat and set it aside to cool to room temperature.
  • Next, carefully unfold the phyllo dough and cover with a moistened dish towel to prevent it from drying out while working with the dough. Cut the phyllo dough into thirds, lengthwise. Then lay one strip of dough on a buttered cutting board or silicone sheet. Brush this sheet with melted butter. Place another sheet on top of the first and butter the top of this sheet. Finally, place a third sheet on top of the second and butter this sheet.
  • To save time, you can lay three strips of phyllo dough side by side, butter those all at once, and then butter and layer two more on top of each of those.
  • Scoop about two tablespoons of the cream mixture into one of the corners of the phyllo dough layers, then fold up the layers, flag-fold style into a triangle shape to seal in the cream.
  • Bake in a 350 degree Fahrenheit oven for 16-18 minutes or until lightly golden brown. Pour the sugar syrup over the hot Shaabiyat–it will sizzle as you do so. For an extra special presentation and added flavor, garnish with finely-chopped, toasted or honey roasted pistachio nuts. Let the Shaabiyat cool slightly and then transfer it to a dish to serve fresh and warm. If desired, you can drizzle a little extra syrup on top. If you're not going to eat them right away, you could cover them in air-tight wrap and freeze them before baking them. If you want to reheat any leftovers, It's best to heat them in an oven.
Keyword pastry
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