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Lebanese Sweet Phyllo Triangles Stuffed With Custard

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  2% milk/Fat free milk 2 Cup (32 tbs)
  Corn starch 1⁄2 Cup (8 tbs), mixed with 1/2 cup water
  Ground pistachio 1⁄2 Cup (8 tbs)
  Simple syrup 2 Cup (32 tbs) (Atyr)
  Lemon juice 1 Tablespoon (Of 1/2 Lemon)
  Whole milk 2 Cup (32 tbs)
  Fat free milk/Fat free milk with the taste of 2% milk 2 Cup (32 tbs)
  Heavy cream 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Corn starch 1⁄2 Cup (8 tbs) (Mixed With 0.5 Cup Of Water)
  White bread slices 7 Medium, crust removed
  Phyllo dough sheets 1 Pound (One Package)
  Melted butter 2 Cup (32 tbs) (Sweet Cream Butter - If Available)
  Powdered pistachios 1⁄2 Cup (8 tbs)
  Sugar syrup 2 Cup (32 tbs) (Atyr Simple Sugar Syrup)
  Sugar 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Juice of lemon 1⁄2 Medium
  Orange blossom water 1 Tablespoon
  Rose water 1 Tablespoon

1. To prepare the simple syrup, combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then add the rose water and orange blossom water and simmer for another 2-3 minutes.
2. Remove from heat and let cool completely before using. Store in a tight jar in the refrigerator for up to 2 months.

3. For custard pour whole milk, fat free milk, heavy cream, sugar and corn starch in a medium size pot and stir.
4. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken
5. Add rose and orange water and stir until custard is very thick.
6. Remove from heat and pour into a bowl. Set on counter top and let cool completely, stir every 15 minutes. If making in advance, cover bowl with saran wrap and place in the refrigerator.
7. To make the phyllo dough triangles, lay out the phyllo dough and paint each layer with melted butter. Cut layered phyllo dough into 3 inch strips.
8. Place one large spoon of ashta at the end of each strip and fold over into triangles as shown in the video.

9. Preheat oven to 450 degrees.
10. Place triangles on a non stick pan and paint with butter.
11. Bake for 10 minutes or until golden brown.
12. Remove from oven and let sit for 10 minutes before serving.

13. Pour the simple syrup over the triangles and sprinkle with pistachios
14. Serve warm or cold.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
If you like baklava, you will love these custard phyllo triangles too. Phyllo stuffed with a delicious creamy, eggless custard cream, formed into triangles, brushed with butter and baked to crispy perfection! The sweet, aromatic orange blossom flavored sugar syrup that bathes the pastries, gives them that sweet, syrupy flavor just like baklava! This is an easy dessert, very impressive to serve to friends and family to end a Lebanese meal! It looks elegant and tastes great.

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