Phyllo Custard and Pistachio Pastries
The recipe is phyllo pastry sheets filled with ashta and Aleppo pistachios, arranged in a tray greased with ghee, then baked at 200°C until cooked through and golden. Cold sugar syrup is then poured over them while they are hot, and they are left for five minutes before serving. Pistachios were mentioned in the description, and the chef said they are optional.
Crispy phyllo pastries filled with custard and pistachios.
Like layered pastry bites with a creamy filling.
Work quickly with phyllo so it does not dry out.
Ingredients
- phyllo pastry sheets Phyllo pastry sheets
- ashta Ashta
- ¼ cup Aleppo pistachios
- 1 cup Sugar syrup
- 1 cup Ghee
Instructions
- In a tray greased with ghee, stack the pastry sheets in the center of the tray, leaving room for rolling.
- In the same tray, place a spoonful of ashta inside each piece of pastry.
- In the same tray, add Aleppo pistachios if desired.
- In the same tray, roll the pieces in the shape shown in the video.
- In the same tray, brush the pieces with ghee until they are saturated with ghee.
- In an oven preheated to 200°C, place the tray on the lower rack first until the pastries are cooked on the bottom.
- In the same oven, move the tray to the upper rack until the pastries take on color on top.
- After removing the tray from the oven, pour the cold sugar syrup over the pieces while they are hot.
- After pouring on the syrup, leave the pieces in the same tray to rest for five minutes before serving.