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Phyllo Ashta Shells

Phyllo Ashta Shells with Pistachios

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


  • 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


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.


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


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