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“Lebanese Sweet Pastry”
2hrs 16mins

Ingredients Nutrition

  • 1 (1 lb) box phyllo dough
  • 2 cups butter
  • 5 cups recipe cream filling, from kashta recipe
  • 1 cup glaze, from atr recipe
  • 12 cup ground pistachios


  1. Divide filo sheets in half and put half aside wrapped back in box.
  2. Melt 1/2 cup butter in microwave or on stovetop.
  3. Lay flat half the filo sheets on counter.
  4. fold all, but one sheet over.
  5. Cover folded over filo with towel.
  6. Using pastry brush apply melted butter on first filo sheet.
  7. Turn back each filo sheet and brush on melted butter
  8. Leaving top sheet unbuttered.
  9. Then fold over other side of filo sheets.
  10. Cover folded over side with towel and repeat buttering remaining sheets.
  11. Once all sheets are completely buttered, brush top with melted butter.
  12. Measure and cut filo into 8 inches squares, as shown in picture.
  13. Butter baking pan
  14. Fill each square with Kasta recipe (Lebanese cream filling) and fold over in triangle shape.
  15. Lay each triangle shaped pastry in pan, as shown in picture.
  16. Bake at 400 degrees for 15 minutes and then broil for 1 minute to brown top of pastries.
  17. BE CAREFUL NOT TO BURN TOP, just golden color.
  18. Remove from oven and let cool for 10 ten minutes.
  19. Generously, brush tops with Atr recipe (Lebanese sweet glaze).
  20. Using a chopper or blender grind pistachios.
  21. Garnish each pastry with pistachios, as shown in picture.
  22. Let cool for another 15 minutes.
  23. Cut melted Kasta for easy removal from baking pan and arrange on a serving tray.

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