Desserts
Shreebia with Cream (Cream-Filled Pastry)
A simple, practical guide to making cream-filled Shreebiya pastries. You can control sweetness by adjusting the syrup after baking.
Ingredients
Start here, then move straight into the method.
- Ready-made puff pastry dough or homemade *
- Qeshta (clotted cream) or qimir *
- Cream filling
- 2 cups liquid milk
- 3 tablespoons cornstarch
- 2 tablespoons sugar
Method
Follow the cooking sequence without leaving the page.
- Prepare the dough and start by placing 1 tablespoon of the cream filling and roll it into a triangle shape as shown in the accompanying photos.
- Arrange the cream-filled Shreebiya triangles on a baking tray.
- Place the tray in a preheated oven after greasing the tray with butter.
- Brush the tops of the pastries with butter too.
- Bake the Shreebiya on the middle rack at 180°C.
- When the Shreebiya are cooked and browned, sprinkle them with sugar syrup (qatra or shira) and a little ground pistachio.
- Stir the ingredients over low heat until the mixture thickens. You can add 1 tablespoon orange blossom water if desired.
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Fillo pastry for Shreebiya
