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Sweet semolina filled puff pastry (shuaybiyaat)

The easiest, tastiest sweet dessert you can make!

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For the actual pastries:
  • 1/2 cup of semolina
  • 1 + 1/4 cup milk
  • Shop bought puff pastry (unless you are super duper and make your own puff pastry!)
  • Extra milk just to brush onto the surface of pastry
For the sugar syrup (Qatar):
  • 1 + 1/2 cup sugar
  • 3/4 cup water
  • Few drops of lemon juice
  • Skill Level
    So Easy


The first recipe to share is probably one of the easiest, tastiest sweet dessert you can make! It looks like hard work but in actual fact, it won\'t take long at all.
  1. In a saucepan, mix the semolina with the milk over medium/low heat until the mixture thickens and starts to form large bubbles (if this bit is confusing just mix until a thick mixture)...and then leave to cool
  2. Cut the puff pastry block into roughly 12 pieces (this will depend on how your puff pastry looks like, so it doesn't matter how many pieces, important bit is cut it into smaller pieces)
  3. On an oiled surface, roll out the puff pastry using a rolling pin until you form a flat square shape (do not make the pastry too thin otherwise it will tear, so keep some thickness to it)
  4. Place one spoonful of the mixture into the centre of the rolled out puff pastry and take the corner of the square and place it on the opposite corner, to make a triangular shape
  5. Place onto an oiled oven tray and brush the surface of the pastries with milk
  6. Place into a hot oven, and check on it around 10-15minutes later. Remove when golden brown in colour
  7. To make the sugar syrup, place the sugar and water in a saucepan and mix until it starts boiling. 
  8. Once the mixture boils vigorously, place a few drops of lemon juice, mix for 30 seconds, then leave to continue boiling for a further minute. 
  9. Pour the sugar syrup over the pastries and serve hot/cold or as you like. You can leave extra sugar syrup for anyone who likes to add to their individual serving.

An important point to remember:
*Remember that either the pastry should be hot or the sugar syrup should be hot, whilst the other is cold. If both the pastry and sugar syrup are hot the pastry will deflate! So either make the sugar syrup and leave to cool, or wait for the pastries to cool :)


The main thing is to enjoy making it and enjoy eating it even more! :)

If you have any questions please feel free to ask in the comments.

I would also like to hear feedback/see pictures of the ones you make :)


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