Flaky Cream Filled Pastries
These flaky cream filled pastries are absolutely amazing… crunchy, creamy, and completely irresistible. I’ve seen this recipe many times, and it’s a classic from the Middle East. In Syria it’s called Shaabiyat, and in many Levant countries you’ll hear it referred to as Warbat. I’ve learned so many treasured recipes from different elder cooks and family friends, and this one is my own version of what I’ve learned. I also spot these delicacies every time I visit Bigdash, a closeby Middle Eastern bakery here in DFW.
Depending on the country, many people prepare this dessert with semolina, and that’s how I first learned it. Over time, I realized I’m not the biggest fan of semolina, so my version skips it entirely, making it closer to the Syrian style. I especially love this recipe because the phyllo turns incredibly crunchy, and crunchy desserts are my weakness. The rose water adds a delicate floral hint that balances the rich cream beautifully, and the simple syrup ties it all together for a truly unforgettable treat.
Can I make it Ahead?
Yes and no! Making these triangle phyllo pastries can be tricky because once you fill them they start to become soggy. Avoid piping or filling them with cream until you are about to serve (no more than 30 minutes). The phyllo absorbs the cream and simple syrup easily; in order to keep it crunchy, I recommend you fill them as late as possible. You can, however, start prepping early. You can make the cream ahead and keep it in the fridge, as well as bake the phyllo, and prepare the simple syrup. Assembling would be the only thing I recommend you leave for the end.
Is this the traditional way to make this dessert?
No! This recipe is how I like making it and not necessarily traditional. Most cooks I’ve met use Semolina in the cream mix and I don’t. Additionally, they typically bake the phyllo with the cream already inside, as to avoid filling them and risking breaking the phyllo. I personally prefer to add the cream after baking the phyllo and I do this process separately; I like the cream to be cold when serving and I don’t like that if you bake the phyllo with the cream already inside, you risk the phyllo getting soggy quicker.
Tips for Beginners
When I first started working with phyllo dough, I did not know that it dries out super quickly! Make sure that you keep your phyllo frozen and then thaw right before you need it! Also, leaving it out without the packaging can make it dry and break on you easily.
When you use cornstarch, you need to be careful, as cornstarch clumps extremely easily; this is why, mixing anything with cornstarch has to be done when the liquids are cold. If you mix hot liquids with cornstarch it will turn into a disaster… I learned this the hard way so please trust me!
I always like having simple syrup at home. The longer it stays in the fridge, the better tasting. I use it for desserts but also for coffees and lattes.
What is Phyllo dough?
Phyllo dough (also spelled filo) is an ultra-thin, unleavened pastry dough used widely in Middle Eastern, Mediterranean, and Balkan cooking. It’s made from simple ingredients (usually flour, water, a little oil or vinegar, and salt) but the dough is rolled or stretched into sheets so thin you can almost see through them.
Because the sheets are so delicate, they’re typically layered with butter or oil before baking. This creates the signature crispy, flaky texture you find in dishes like baklava and spanakopita.
A few quick tips if you’re working with phyllo:
- Thaw properly: If it’s frozen, let it thaw in the fridge overnight, then bring to room temperature before using.
- Keep it covered: Phyllo dries out quickly, so cover unused sheets with a slightly damp towel as you work.
- Don’t worry about small tears: The layers overlap, and imperfections disappear once baked.
Where can I find Turkish Pistachios?
I find mine at a local store called Al Nimer Roastery. If you live in the Dallas Ft. Worth area or in Houston, you will find these stores in the metroplex. They sell pistachios by weight as well as edible rose petals. Otherwise, Amazon sells these as well.
Turkish pistachios have a beautiful, deep green color, and I prefer them over regular pistachios. If you can’t find them, using regular pistachios will do! I like to use a mortar and pestle to crumble my pistachios into small pieces to later top my desserts with!
Is this Baklava?
No! It’s not Baklava, although some of my friends do call it “cream baklava”. Baklava is layered phyllo filled with chopped nuts (walnuts or pistachios) and sweetened with syrup or honey. On the other hand, this dessert is filled with a creamy custard!
Flaky Cream Filled Pastries
Ingredients
Dough
- 1 pack thawed phyllo dough Athens Brand recommended
- 1 bar unsalted butter
Cream Filling
- 1 cup full-fat milk
- 1/2 cup heavy whipping cream
- 3 tbsp cornstarch
- 2 tbsp sugar
- 1/2 tsp rose water
Simple Syrup
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp rose water
Toppings
- 1/4 cup crushed Turkish pistachios
- Edible dried rose petals for garnish
Instructions
Prepare the Simple Syrup
- In a small saucepan, combine 1 cup sugar and ½ cup water.
- Heat over medium-high until it reaches a gentle boil. Reduce heat to low and simmer for 5–7 minutes until slightly thickened.
- Remove from heat, stir in ½ tsp rose water, and set aside to cool. (Note: you can do this step days in advance… the longer the simple syrup stays in the fridge, the better)
Shape and Bake the Phyllo
- Preheat your oven to 350°F (175°C).
- Unfold the phyllo dough. Cut into triangles by folding the corners and slicing.
- Place the triangles in a baking pan.
- Pour the melted butter evenly over the phyllo and brush each triangle generously. (It may look like a lot of butter, but this ensures crispiness.)
- Bake for 20 minutes or until golden and crispy. Allow to cool completely.
Prepare the Cream Filling
- In a saucepan (off heat), whisk together milk, heavy cream, cornstarch, sugar, and rose water. (Start cold to prevent clumps.)
- Place on medium heat, stirring continuously for about 10 minutes, until thickened.
- Transfer the cream to a bowl, cover, and refrigerate until completely cooled.
Assemble the Triangles
- Fill a piping or Ziploc bag with the chilled cream.
- Gently semi-open each phyllo triangle and pipe in the cream (carefully, they break easily).
- Arrange the filled pastries on a large flat plate.
Finish and Serve
- Drizzle the cooled simple syrup over the pastries.
- Sprinkle with chopped pistachios and dried rose petals for a decorative touch.
- Serve immediately or refrigerate briefly before serving.
Notes
- Phyllo Dough: Keep phyllo covered with a slightly damp towel while working so it doesn’t dry out.
- Butter: Using the full bar of butter ensures extra crispiness—don’t skimp!
- Cream Filling: Mix the cornstarch into cold milk and cream before heating to prevent lumps.
- Make Ahead: Bake the triangles and prepare the cream a day in advance. Fill and drizzle with syrup just before serving for the best texture.
- Simple Syrup: Make the syrup well in advance—store it in the fridge, as the flavor deepens the longer it rests.
- Toppings: Turkish pistachios are preferred for their vibrant green color, but any unsalted pistachios will work.
