Under 30 MinutesSmart Treats

Phyllo Ashta Shells with Pistachios

Phyllo Ashta Shells are crunchy mini phyllo cups filled with Ashta, a Lebanese pastry cream, sprinkled with pistachios and topped with orange blossom syrup.

Total30 min
Serves4
Calories482
Protein10g
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Phyllo ashta shells filled with Lebanese cream and topped with ground pistachios

I love Ashta, a Lebanese pastry cream. I wanted to create a simple, easy dessert with it, and voilà! Introducing: Phyllo Ashta Shells. The shells are easy to find here: Athens Fillo Shells

The recipe

Phyllo Ashta Shells with Pistachios

Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Colorful Recipes kitchen-tested
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Ingredients

Ashta Filling

Orange Blossom Syrup

Instructions

To prepare the syrup

  1. In a saucepan, dissolve the sugar in the water and mix well.

  2. Place over high heat and keep uncovered.

  3. Once the mixture comes to a rolling boil, let it boil for an additional .

  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 the mixture begins to bubble around the edges.

  4. Reduce the heat to medium and cook, stirring constantly, until nice and thick (about ). Remove from the heat and cool completely at room temperature.

  5. Chill 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!

Nutrition Facts

4 servings per recipe
Serving size1/4 of the shells (about 7–8 filled shells)
Amount per servingCalories
482
% Daily Value*
Total Fat 21.5g28%
Saturated Fat 10.4g52%
Cholesterol 48mg16%
Sodium 337mg15%
Total Carbohydrate 63.8g23%
Dietary Fiber 2g7%
Total Sugars 34.1g
Includes 27.7g Added Sugars55%
Protein 9.6g19%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macro mix

  • 8% Protein 9.6g
  • 52% Carbs 63.8g
  • 40% Fat 21.5g

Protein score

2g protein per 100 calories

Treat yourself

Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. The shell count isn't given; assumes 30 mini shells (two 15-count boxes, about 3.6 g each) holding all the ashta, plus 1/4 cup ground pistachios. The syrup makes about 1 3/4 cups and keeps for weeks; assumes about 2 tbsp of syrup per serving (1/4 of the batch). Assumes about 20 g per bread slice once the crusts are removed. Use it as a guide, not medical advice.

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Behind the recipe

The story, tips & photos

Phyllo ashta shells filled with Lebanese cream and topped with ground pistachios

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

I recommend using a mixing utensil that is new or very clean. The Ashta cream filling and the syrup will absorb any food flavors previously soaked into wooden spoons or other well-used utensils. You don't want to end up with a garlic-flavored dessert!

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

Questions & comments 4

Leave a comment
  1. Nnada

    can i add melted chocolate/nutella spread to get a chocolate flavored-ashta or the bread taste will remain noticeable??

    1. ChristineAuthor

      You certainly can! Let me know how it turns out!!!

  2. Nnada

    can I add some cocoa powder or nutella hazelnut spread to get various flavors or the bread will affect the final taste??

    1. ChristineAuthor

      Should be fine! Let me know how it turns out!

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