Eswaret As-Set

September 15th, 2010

Dimah - http://www.orangeblossomwater.net - Eswaret As-Set 8

Eswaret As-Set is known in other countries as “Barma” or “Ush Al-Ghorab”, the name in English means “Lady’s Bracelet ” or “Lady’s Wristlet”, it is prepared from phyllo dough that is formed to round shape, then melted ghee is added to each piece, then baked in the oven, then sugar syrup is added and the center is covered with crushed pistachios.

I made Eswaret As-Set for Eid Al-Fitr.

Let’s make Eswaret As-Set:

Dimah - http://www.orangeblossomwater.net - Eswaret As-Set 1

1. Melt ghee, and set aside.

2. Cut each sheet of phyllo dough into 4 equal parts and keep under damp towel to prevent drying.

3. Place one piece of phyllo dough on a working surface.

4. Brush the phyllo with melted ghee.

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5. This is the piece of phyllo after brushing with ghee.

6. Place a dowel at the corner of the phyllo.

7, 8. Roll the phyllo up in the dowel.

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9, 10. Leave a small section of the phyllo unrolled.

11, 12. Push the phyllo to the center of the dowel, creating a wrinkled effect.

Dimah - http://www.orangeblossomwater.net - Eswaret As-Set 4

13, 14. This is the phyllo after creating a wrinkled effect.

15, 16. Carefully slide the phyllo off the dowel.

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17, 18. Carefully bend the wrinkled part of the phyllo around the small section until it is surrounded and taut. The small section will be the base for your pistachios.

19. Place on ungreased baking sheet and immediately brush the top and the sides with melted ghee.

20. Repeat all the steps until you finish all your phyllo.

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21. Bake in preheated oven at 392 °F (200 °C) for 20 minutes or until light golden in color.

22. Remove from oven and pour enough cold sugar syrup (sugar syrup must be flavored with orange blossom water).

23. Place crushed pistachios in the center of each piece.

24. Let it cool.

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25. Store at room temperature in airtight container in a single layer separated with wax paper.

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Eswaret As-Set

From: Family Recipe / Servings: 50 Pieces
PDF Text Only / Print With Images

200 g ghee, melted and cooled

1 package (500 g) commercial phyllo, thawed

Sugar Syrup

Crushed pistachios, as needed


Melt ghee, and set aside.

Cut each sheet of phyllo dough into 4 equal parts and keep under damp towel to prevent drying.

Place one piece of phyllo dough on a working surface.

Brush the phyllo with melted ghee.

This is the piece of phyllo after brushing with ghee.

Place a dowel at the corner of the phyllo.

Roll the phyllo up in the dowel.

Leave a small section of the phyllo unrolled.

Push the phyllo to the center of the dowel, creating a wrinkled effect.

This is the phyllo after creating a wrinkled effect.

Carefully slide the phyllo off the dowel.

Carefully bend the wrinkled part of the phyllo around the small section until it is surrounded and taut. The small section will be the base for your pistachios.

Place on ungreased baking sheet and immediately brush the top and the sides with melted ghee.

Repeat all the steps until you finish all your phyllo.

Bake in preheated oven at 392 °F (200 °C) for 20 minutes or until light golden in color.

Remove from oven and pour enough cold sugar syrup (sugar syrup must be flavored with orange blossom water).

Place crushed pistachios in the center of each piece.

Let it cool.

Store at room temperature in airtight container in a single layer separated with wax paper.

Notes and Tips

It is really important to use good quality ghee, I used a mixture of two brands, and here is the photo of the brands Ghee Brands.

As I said each sheet of pyllo dough is divided into 4 equal parts, you should take one part and do all the steps as explained, then take another part and repeat the steps with the second part as explained until you finish all the sheets.

Here is a photo of the dowel I used, it is 11.8 inch (30 cm) long and 0.4 inch (1 cm) diameter circle.

I used aluminum baking sheet.

When I made sugar syrup I followed the same directions here, but I changed the measurements and made it with (3 cups sugar + 1 cup water + 1 1/2 tsp lemon juice, then flavored the syrup with orange blossom water), because in this  dessert the sugar syrup must be thicker than the usual recipe.
When you add orange blossom water to the syrup, you have to add it and the heat is turned off.
Sugar syrup must be cold when you want to pour it to the dessert.

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22 Responses to “Eswaret As-Set”

  1. Cherine says:

    Ohhh I love this pastry!! Thanks for the explanation, I’d love to do that one day :)

  2. Aliye says:

    Dimah habibiti, yislamu eeydeyky!!!

    Thank you, thank you, thank you for posting this. I originally thought you brought them, they looked that GOOD!!! love it, can’t wait to try it. I think I will write a blog with my trials and errors!!! thanks for the inspirational posts darling.xxx

  3. Alépine says:

    Very well explained, thank you !

  4. grazi says:

    fantastic!!!!!!

  5. Dimah says:

    Cherine: Thanks dear, hope you try them one day :)

    Aliye: Thank you for your kind comment, you are so sweet :)
    Let me know when you try it out, and let me know when you start a blog, I’d love to visit it!
    I’m planning to post fattet hummus inshallah soon, I did not forget that :)
    Shokran habibty.

    Alepine: Thanks for stopping by!

    grazi:Thank you for your comments!

  6. Megan says:

    These are just gorgeous! What a work of art and I am sure just as delicious. I appreciate the photos as it will assist me one day in making these! – Cheers – megan@foodalution.com

  7. fragolina says:

    First time visiting, I love this kind of pastries, these look so delicious…

  8. Dimah says:

    Megan: Thank you so much for your kind comment! you are so sweet :)

    fragolina: Thank you so much! hope to see you around again soon :)

  9. Amazing blog with wounderful recipes…..

  10. Yesim says:

    i love this dessert, yours looks awesome..

  11. eatgreek.net says:

    they look delicious! and so easy to make this shape! :D

  12. Dimah-It’s been a long time since I commented on your blog.
    This is a most amazing dessert, and very creative with the phylo, and using the dowel.
    So light, crispy, and wonderful pastries.
    Thanks for sharing!
    p.s. I will look for you on Twitter to follow, since you don’t have a follow option on your blog.

  13. Looks beautiful and delicious, amazing click too..

  14. Becky says:

    These pastries are very beautiful, and you explained all the processes very well. You area very accomplished baker:)

  15. I love these! Now that I know how to make that pretty shape I will definitely be trying it!

  16. delicious thank you for sharing Dimah
    Inshallah will try for Eid

  17. fooddreamer says:

    Looks delicious and so pretty!

  18. Becky says:

    Congratulations on the Top 9 today!

  19. The Mom Chef says:

    Oh my gosh, I haven’t seen these in decades. We used to consider it a big treat when my mom would make them. Wow, yours look perfect and delicious. Thank you so much for taking me down memory lane and for posting this amazing recipe.

  20. hénia says:

    Machallah these are one of my fav desserts. Here they call them ‘Bird’s nest’ in Algeria. Thank you very much for this helpful indepth recipe! I am trying this enchallah this week Dimah!

  21. لارامينا says:

    الله يسلم إيديكي ، الوصفة بسيطة وصرت عاملتها أكثر من مره ، وغالباً قبل ما أبدا في أي وصفة أعمل بحث كامل في النت عليها لحتى تزبط معي. ودايما يطّلع معي العجين كثير اللي في النص بعد ما أوصل الطرفين لأَنِّي ألفها بالعرض ، بس الحين عرفت السر مع إن الوصفة بسيطة جداً. بس سبحان الله كيف تفاصيل صغيرة جداً هي اللي بتفرق سواء في الطعم أو الشكل ، والسر هو طريقة لفك ، وهذا أول موقع يوضحها ، كلهم يلفونها بالعرض وبتطلع سميكة من الوسط ، ألف شكر لمجهودك …

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