Phyllo Parcels (Shu’aybiyyat)

Phyllo Parcels (Shu’aybiyyat)

Prep. 20 mins
Cooking 45 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


10 phyllo sheets
Cooked Cream, for filling
1/2 cup coarsely chopped nuts tossed
2 tablespoons syrup (optional filling)
Melted, clarified butter, for baking
Sugar Syrup
Rose petal jam and finely chopped pistachios, for garnish



  • Preheat oven to 200 ˚C (400˚F).
  • Layer 10 phyllo sheets on a work surface. Cut into 10cm (4in) squares, keeping layers intact. Place a generous teaspoon of cream on one corner of a square stack. Fold uncovered side diagonally over filling to form a triangle. Continue to fill and fold remaining squares.
  • Place close together in a shallow baking dish. Pour enough clarified butter over pastries to cover them.
  • Bake for 45 minutes, or until golden.
  • Let cool for 2 minutes. Pour off excess clarified butter. Pour enough sugar syrup evenly over warm parcels to cover them. Pour off excess syrup.
  • Arrange on a serving plate. Garnish with jam and pistachios. Phyllo Florets
  • Layer 5 phyllo sheets on a work surface, Keep remaining sheets covered until ready to use. Using a 10cm (4in) fluted round cookie cutter, cut phyllo into rounds. Repeat to layer and cut remaining 5 phyllo sheets.
  • Place stacked rounds in a single layer in a shallow baking dish. Pour enough clarified butter over rounds to cover them.
  • Bake, cool, pour off butter, soak in and pour off syrup, as directed at left page.
  • To assemble, alternate 3 layers of phyllo rounds with 2 layers of cream and/or nut filling, beginning and ending with phyllo.
  • Arrange on a serving plate. Offer more syrup to add as desired.


  • In this recipe, phyllo is baked in clarified butter, but similar results can be achieved by brushing individual sheets with melted butter before baking.

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