Arabic Puff Pastry Shuaibiat Dessert
Ingredients
- 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 qaymak
Covering
- 1/4 cup melted butter
For serving
- syrup
- pistachios
- lemon blossom
Preparation
In a pot, combine milk, semolina, and sugar and stir over medium heat until thickened.
Add qaymak, rose water, and ground mastic, then let it cool and refrigerate if desired.
Preheat the oven to 200°C and prepare shallow baking trays with parchment paper.
Place puff pastry squares on a surface and use a rolling pin to gently press and stretch the edges.
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 well browned.
Remove from the oven, pour syrup over the pastries, and garnish as desired.
