Shaibiyat (Filled Baklava Pastries)

Ingredients

• 1 package phyllo (baklava) dough
• Melted butter or ghee + 2 tablespoons oil
• Qishta (cream filling):
• 2 cups milk
• 4 tablespoons cornstarch
• 1 tablespoon sugar
• 1 tablespoon butter
• 1 tablespoon orange blossom water
• 1 tablespoon rose water
• Syrup (qatir):
• 2 cups sugar
• 1 cup water
• 1 tablespoon orange blossom water and rose water
• To make petit fours on Rasmia’s method see the link: how to make petit fours
• For more of Rasmia’s sweets see: how to make Brazilian Sonho dessert

Method

1. Prepare the cream: dissolve the cornstarch in the milk with the rest of the ingredients and stir well until combined
2. Place over the heat until they thicken, then pour into a pan to cool completely; cover the surface of the cream so a hard skin does not form
3. Place ten baklava (phyllo) sheets on top of each other on a clean surface and cut them into equal squares
4. Fill each square with a little cream, then fold the square into a triangle
5. Arrange the triangles in a pan greased with butter or ghee mixed with oil, then brush the Shaibiyat with the remaining butter or ghee mixture
6. Bake the Shaibiyat in the oven at 180°C for about 25 minutes or longer depending on the oven; place them on the middle rack so they don't burn on the bottom
   Timers: 25 min
7. When the pastries turn golden, remove the pan from the oven and let the Shaibiyat cool
8. Serve the Shaibiyat with sugar syrup (qatra)
9. Rasmia Majdoub
10. To make petit fours the Rasmia way, see: How to make petit fours
11. For more desserts from Rasmia, see: How to make Brazilian sonho cake