Ingredients Jump to Instructions ↓

  1. 25 sheets filo pastry, frozen, thawed

  2. 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g 3 cups water or 750 ml cup corn flour or 90 g 1 tablespoon blossom water cup ghee or 100 g, melted cup sugar syrup or 125 ml 2 tablespoons pistachio nuts, crushed

  3. 2 tablespoons lemon blossom in syrup

Instructions Jump to Ingredients ↑

  1. Preparation Place NESTLÉ® Sweetened Condensed Milk , water and corn flour in a large saucepan, bring to boil with constant stirring until mixture thickens. Add blossom water and stir. Keep aside to cool into a room temperature. Meanwhile cut fillo pastry sheets into squares with 10cm length. Place 10 sheets over each others for each 1 piece of shaaibiat. Mix the cooled cream mixture until is smooth and spoon 2 tablespoons of cream mixture over each shaaibiat and fold it to form a triangle. Place them over a baking oven tray close to each other. Sprinkle the ghee over prepared shaaibiat and bake in a preheated oven at 200°C for 15-20 minutes or until is golden color. Remove from oven and discard the exceeding ghee from the tray then sprinkle syrup over all pieces. Garnish with pistachio and lemon blossom in syrup and serve.


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