Cream-Filled Shaibiyat Puff Pastry
Ingredients
Pastry
- 1 packet puff pastry squares
Filling
- 1 cup milk
- 1/4 cup semolina
- 1/4 cup sugar
- 1 teaspoon rose water
- 5 grams ground mastic
- 1/4 cup kaymak
For covering
- 1/4 cup melted butter
For serving
- syrup
- pistachio
- lemon blossom
Preparation
In a pot, combine milk, semolina, and sugar, and stir over medium heat until thickened.
Add kaymak, rose water, and ground mastic, then let it cool and optionally refrigerate.
Preheat the oven to 200°C and prepare shallow baking trays with parchment paper.
Place puff pastry squares on a surface and use a roller to gently press the edges to stretch them slightly.
Place a portion of the filling in the center of each pastry square, fold like an envelope, seal the edges well, and leave the sides slightly open.
Brush the pastries generously with melted butter.
Bake for about 25 minutes until golden brown.
Remove from the oven, drizzle with syrup, and garnish as desired.
