Phyllo Ashta Shells with Pistachios

I love Ashta – a Lebanese pastry cream. I wanted to create a simple/easy dessert containing it and voila! Introducing: Phyllo Ashta Shells. The shells are easy to find here:

These Phyllo (fillo) mini shells are filled with Ashta sprinkled with ground pistachios & topped with an orange blossom syrup. This light, crunchy and scented dessert will melt in your mouth and leave your taste buds craving for more.

I recommend using a mixing utensil that is new/clean. The Ashta cream filling and syrup will absorb any food flavors previously engrossed in wooden spoons or other extensively used utensils. You don’t want to end up with a garlic flavored dessert!

The lemon juice added to the syrup is extremely important in keeping it from crystallizing when stored for longer periods. I store in the fridge for weeks.

Phyllo Ashta Shells with Pistachios

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• Author: colorfulrecipes.com
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4

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Ingredients

• Mini Fillo (Phyllo) Shells
• Pistachios – ground – unsalted raw or roasted

Ashta Filling

• White Sandwich Bread – 5 slices
• Half-and-Half – 2 1/4 cups
• Cornstarch – 1 1/2 tbsp
• Sugar – 1 1/2 tsp
• Orange Blossom Water – 1/2 tsp
• Rose Water – 1/2 tsp

Orange Blossom Syrup

• Sugar – 2 cups
• Water – 1 cup
• Fresh Lemon Juice – 2 tbsp strained
• Orange Blossom Water – 1/2 tbsp

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Instructions

To prepare the syrup:

1. Dissolve the sugar with the water and mix well in a saucepan.
2. Place over high heat and keep uncovered.
3. Once the mixture comes to a rolling boil, leave it boil for an additional 2 minutes.
4. Stir in the lemon juice and orange blossom water.
5. Return to a boil for an additional 15 seconds.
6. Remove from the heat and set aside to cool completely at room temperature.

To prepare the Ashta cream filling:

1. Remove and discard the crusts from the bread slices then cut the bread into 1 inch pieces.
2. In a non-stick saucepan, combine all the ingredients and place over medium-high heat.
3. Stir occasionally until mixture begins to bubble around the edges.
4. Reduce the heat to medium and cook stirring constantly until nice and thick (about 3 minutes). Remove from the heat and cool completely at room temperature.
5. Store and cool in the fridge for a couple of hours to thicken completely.

Assemble:

1. Fill the phyllo cups with the Ashta, sprinkle with pistachios and top with the syrup. Enjoy!

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