This delightful Lebanese dessert, known as Ashta, comes together in about 30 minutes and is a no-bake wonder that’s perfect for busy weeknight dinners or family gatherings! Your family will love the rich, creamy filling tucked between layers of buttery phyllo dough. And the best part? You can switch it up by using whatever ingredients you have at hand, making it a versatile treat that suits any occasion or whatever you’ve got hanging around in your pantry!
Ingredient Breakdown
- Phyllo Dough
- Crisco Vegetable Shortening
- Unsalted Butter
- Ground Pistachios
- Whole Milk
- Heavy Cream
- Corn Starch
- Sugar
- Rose Water and Orange Blossom Water
- Lemon Juice
Instructions
Let’s Get Cooking!
Prepare the Filling:
- In a medium-sized pot, combine the whole milk, heavy cream, corn starch, and sugar. Whisk it all together until the cornstarch is fully dissolved.
- Bring to a boil over medium heat while whisking almost constantly (we don’t want those pesky lumps!).
- Cook until the mixture thickens and becomes a smooth, creamy texture, around 5-7 minutes. Once it’s thick, reduce the heat to low and continue whisking for another full minute. Fun fact? If you’re smelling a lovely custardy aroma, you’re on the right track!
- Remove from heat and carefully pour the mixture into a Pyrex dish. Cover it with plastic wrap and let it cool at room temperature for about 30 minutes. If you want to speed things up, you can pop it in the fridge for a quick 15-minute chill.
Prepare the Sugar Syrup:
- While you wait, let’s make the syrup! In a small pot, combine the 2 cups of sugar and 1 cup of water. Bring it to a boil on medium-high heat.
- Once it reaches a rolling boil, keep it boiling for about 5 minutes. The syrup should start thickening slightly.
- Add the orange blossom water, rose water, and lemon juice to the sugar mixture, stirring it all in. Reduce the heat and let it simmer for another 2 minutes. Take it off the heat and let it cool at room temperature! The smell is also going to knock your socks off!
Prepare the Phyllo Dough:
- While that’s cooling, let’s work on the phyllo dough. Melt the butter and shortening together in a small glass bowl, about a minute in the microwave should do it. Just be cautious not to overheat!
- Spread one sheet of phyllo dough on a clean surface and brush the butter mixture generously on top. Lay another sheet on top and repeat for a total of 15 layers (for that luscious texture).
- Now, cut your stacked phyllo into even squares. Add a teaspoon of the cooled Ashta mixture in the center of each square and fold them closed like an adorable little pastry pocket.
Bake:
- Line a non-stick baking pan with parchment paper and carefully place your assembled pastries on it.
- Preheat your oven to 375°F (190°C) and bake for about 30 minutes or until they are a beautiful golden brown color. You’ll want to bake them until they look SO good, it’s hard to resist!
Finish Up:
- When they’re done, drizzle 1-1.25 cups of that fragrant sugar syrup all over your fresh pastries. You can save some for serving later, that way they don’t get too sweet!
- Let your pretty creations cool at room temperature for 2 hours (or hide them if you have kids near!). Pop them in the fridge for another 2 hours to chill further before serving.
Why I Love This Recipe
This Ashta dessert is an absolute go-to recipe in my home because it’s so comforting and feels like a hug from a loved one! I’m a real sucker for desserts that are not just sweet but also filled with rich flavors and textures. My family asks for it regularly, especially during family gatherings, and I’m always happy to oblige. It’s a showstopper that impresses everyone plus, it’s easily customizable depending on what I have lying around. Win-win!
Serving Suggestions
These decadent little pastries are best served chilled and drizzled with extra sugar syrup. Pair them with a cup of tea or coffee for dessert. They’re also great with a scoop of vanilla ice cream or fresh fruit on the side. Trust me, it’s comfort food at its finest!
Storage:
- Keep leftovers in an airtight container in the fridge, where they will keep fresh for about 3 days. But let’s be real, they probably won’t last that long!
Reheating Instructions:
- They’re best served cold, but if you prefer them warm, pop them in the oven at 350°F (175°C) for about 10 minutes.
Freezer Friendly:
- You can freeze these pastries before baking; simply assemble, freeze on a baking sheet, then transfer to a bag once solid. When you’re ready to enjoy, bake from frozen but add an extra 5 minutes to the baking time.
If you loved this Lebanese dessert, be sure to check out my Lebanese Knafeh, my Garlic Labneh, or my Lebanese Arayes Pita Pockets for more flavors that will take your taste buds straight to the heart of Lebanon!
Why This Recipe Works
Quick & Easy
This dessert comes together in under 30 minutes of prep time; perfect for those busy evenings when you want something to make your family happy!
Customizable
Feel free to get crazy with the filling! Want to toss in some chocolate or maybe swap the nuts? Seriously, get creative based on what’s in your pantry, the sky’s the limit.
Comfort Food
It’s loaded with tons of flavor and texture that comfort food is known for, making every bite nothing short of amazing.
Crowd-Pleaser
Everyone loves Ashta! Its rich creaminess and botanicals make it a party on your palate.
Make-Ahead Friendly
This dessert is even better after chilling, so you can easily prepare it a day in advance. Just assemble and bake it when it’s time to serve!
Food is really about bringing people together, and this Lebanese dessert does just that! As you prepare this for your family, I hope it brings as much joy to your home as it does to mine. Now, go get cooking, and enjoy every delicious bite! Follow us on Pinterest for daily meal inspiration!
Ashta
Ingredients
Method
- In a medium-sized pot, combine the whole milk, heavy cream, corn starch, and sugar. Whisk it all together until the cornstarch is fully dissolved.
- Bring to a boil over medium heat while whisking almost constantly.
- Cook until the mixture thickens (around 5-7 minutes), then reduce heat to low and whisk for an additional minute.
- Remove from heat, pour into a dish, cover with plastic wrap, and let cool for about 30 minutes.
- In a small pot, combine the sugar and water, and bring to a boil over medium-high heat.
- Once boiling, keep it boiling for about 5 minutes until it thickens slightly.
- Stir in orange blossom water, rose water, and lemon juice. Let cool at room temperature.
- Melt the butter and shortening together in a small bowl.
- Spread one sheet of phyllo dough on a surface, brush with melted butter mixture, and layer another sheet on top. Repeat for a total of 15 layers.
- Cut the stacked phyllo into squares and place a teaspoon of cooled filling in each, folding them closed.
- Preheat the oven to 375°F (190°C) and line a baking pan with parchment paper.
- Bake the pastries for about 30 minutes, or until golden brown.
- Drizzle sugar syrup over the warm pastries. Let cool for 2 hours at room temperature and then refrigerate for 2 hours before serving.