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Baklava with Ashta Cream and Pistachios
Total time95 min
Prep40 min
Cook55 min
Yield4 servings
DifficultyHard
ReviewsNo ratings yet
Desserts

ChefNada Hadraj

Baklava with Ashta Cream and Pistachios

A special baklava filled with ashta (cream) and pistachios — a delicious alternative to nut-only baklava. Give it a try.

Baklava with ashta cream and pistachios — have you tried it before? With Shou Tabkhin, every recipe is possible.

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4 servings

Ingredients

Start here, then move straight into the method.

  • A package of baklava/phyllo sheets
  • A small cup of crushed pistachios
  • Ashta (cream)
  • 2 cups milk
  • 1/2 cup cornstarch
  • 2 tablespoons sugar
  • A splash of orange blossom water or vanilla
  • Melted ghee or butter for brushing the phyllo layers
  • Syrup (qater)
  • 2 cups sugar
  • 1 cup water
  • A squeeze of lemon
  • A dash of orange blossom water
  • A dash of rose water
  • Syrup

Method

Follow the cooking sequence without leaving the page.

  1. In a medium saucepan, put the liquid milk and the starch.
  2. Use a whisk or handheld whisk to stir the milk until the starch dissolves.
  3. Heat the milk over medium heat, stirring occasionally, until the milk boils and thickens.
  4. When a smooth, cohesive muhallabia forms, add orange blossom water or vanilla.
  5. Pour the muhallabia (ashta) into a dish and let it cool well before using.
  6. Grease the baking tray with ghee and place 6 to 8 filo sheets on top of each other, brushing ghee between each layer.
  7. Spread a layer of pistachios mixed with a little syrup and orange blossom water, then spread the ashta evenly.
  8. Layer another 6 to 8 filo sheets on top, brushing ghee between the sheets.
  9. Put the tray in the oven for about 20 minutes to brown, then turn on the top heat to make the surface golden.
    Timers: 20 min
  10. When removing the ashta baklava from the oven, immediately pour room-temperature syrup over it.
  11. Let it cool and serve. Syrup method:
  12. Put the sugar and water on the stove, and when it boils add a squeeze of lemon and orange blossom water and rose water.
  13. Let the syrup boil for about 5 to 7 minutes to slightly thicken, then turn off the heat.
    Timers: 7 min

Recipe tags

DessertsInternationalVegetarianGluten freeEgg freeHardLong cook

Notes and serving ideas

  • Easy method for pistachio-filled sweets

Chef

Nada Hadraj

Nada Hadraj shares a practical home-cooking collection on Zesta, with recipes gathered for everyday tables and repeat cooking.

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