Sha'abiyat with cream

Name: Sha'abiyat with cream
Prep time: 30 min
Cook time: 167 min
Total time: 197 min
Yield: 8
Cuisine: Levantine
Ingredients: 500 grams puff pastry; 2 cups thick cream; 1 egg; 1 cup cold syrup; 1/3 cup crushed pistachios

Puffed flaky pastry triangles filled with cream, hot dripping — golden Aleppo pastries.

Vegetarian

Cooking time: 3 hr 17 min
Hands-on time: 30 min
Free time: 2 hr 10 min
Difficulty: Easy
Cuisine: Levantine
Calories: 570
Contains: Nuts, Gluten, Dairy, Eggs

From Aleppo's morning ovens: triangles of flaky pastry that puff up in the oven, forming golden layers around a creamy center, drizzled with syrup while still hot. The easiest of all cream-based desserts—the ready-made pastry is half the battle.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

8people

Amounts follow the number of people

To prepare shuaybiyat with cream

500 grams puff pastry — Measured and prepared before starting
2 cups thick cream — Full-fat and refrigerated until ready to use
1 egg — Beaten, for brushing the top
1 cup cold syrup — Two cups
1/3 cup crushed pistachios — gently toasted

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Pastry brush — The tops are egg-washed before going in at 200°.
Baking tray — Edges pressed with a fork so the cream cannot leak.

Method

Mix the cream ingredients and cook until it thickens, then cool.
2 hr 10 minYou can walk away
You’ll know it’s ready when
Thick and cold, it retains its shape on the spoon.
Prepare the syrup and let it cool.
15 minYou can walk away
You’ll know it’s ready when
Cold, and pours thickly.
Roll out the puff pastry dough and cut it into equal rectangles.
10 min
You’ll know it’s ready when
Rectangles of equal size with straight edges.
Tip: Work with the dough cold: warm dough loses its layers.
Place the cream on half of each rectangle, fold the other half over it, and press the edges.
15 min
You’ll know it’s ready when
The edges are completely fused and the cream is not visible.
Brush the tops with egg and bake at 200°.
22 minYou can walk away
You’ll know it’s ready when
Puffed and golden, with the layers showing at the sides.
Tip: Do not open the oven during the first ten minutes or the dough will collapse.
Pour the cold syrup over it while it's still hot and sprinkle with pistachios.
5 min
You’ll know it’s ready when
It's shiny and the cream inside is still firm.