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Sha'Abiat

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Ingredients
  Half and half 1 Quart (and)
  Whipping cream 1⁄2 Pint
  Farina 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Filo dough 1 Pound
  Butter 1⁄2 Pound, melted
  Sugar 3 Cup (48 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Lemon juice 2 Tablespoon
Directions

In a saucepan combine the half-and-half, whipping cream, farina and sugar.
Bring to boil over high heat.
Reduce heat and sim- mer about one hour, stirring constantly, until it thickens.
Spread the cream into a pan to cool.
Cut into one-inch squares and set aside.
Work with one sheet of filo dough at a time, keeping the rest covered with a towel to prevent it drying out.
Cut each sheet of dough into four lengthwise strips, about two-inches wide.
Use three strips for each Sha'abiat.
Butter each strip and place on top of each other.
Put one square of the cream mixture at the bottom, fold in the sides and roll jelly-roll fashion.
Brush the top with the melted butter.
Place on a greased baking tray and repeat with the remaining dough and cream squares.
Cover and freeze.
When ready to serve, bring to room temperature and bake at 375 degrees for about fifteen minutes, or until golden brown.
Meanwhile, prepare the syrup by combining the sugar, water and lemon juice in a saucepan.
Bring to boil over high heat.
Reduce heat and simmer for about ten minutes.
Cool to room temperature.
Pour over the baked Sha'abiats and serve

Recipe Summary

Cuisine: 
Asian
Method: 
Baked

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