Warbat with Ashta and Simple Syrup Recipe
If you have a passion for Middle Eastern sweets or just want to try something delightfully different, this Warbat with Ashta and Simple Syrup Recipe will quickly become a favorite. Picture flaky, golden layers of phyllo dough filled with a silky, fragrant ashta cream and drenched in a lightly citrusy syrup, garnished with a sprinkle of crushed pistachios for the perfect crunch. This pastry is more than just a dessert; it’s a celebration of textures and flavors that feels both indulgent and elegant, perfect for sharing with friends or enjoying on a quiet afternoon.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward and indispensable, each adding its own magic to the final dish. From the crisp, buttery phyllo dough that creates the signature flaky layers, to the rich and creamy ashta that fills each pastry, to the simple syrup that ties everything together with a fresh citrus note—this balance is key for authentic flavor.
- Phyllo dough (12 sheets, thawed): Delicate, thin layers make the pastry beautifully crisp and light.
- Unsalted butter (1/2 cup, melted): Brushed between the phyllo sheets to add a rich, golden finish.
- Whole milk (2 cups): Creates the creamy base of the ashta custard filling.
- Heavy cream (1/2 cup): Adds luxurious richness and smooth texture to the cream.
- Cornstarch (3 tablespoons): Thickens the ashta into a perfectly smooth custard.
- Sugar (1/4 cup + 1 cup for syrup): Sweetens both the custard and the simple syrup for balance.
- Rose water or orange blossom water (1 tablespoon): Infuses the cream with a fragrant floral note that’s signature to many Middle Eastern desserts.
- Vanilla extract (1 teaspoon): Enhances the creamy filling with familiar warmth.
- Water (1 cup for syrup): Combines with sugar to make the syrup.
- Lemon juice (1 teaspoon): Adds bright acidity to the syrup, cutting through the sweetness elegantly.
- Crushed pistachios: Provide a nutty contrast and attractive finishing touch.
How to Make Warbat with Ashta and Simple Syrup Recipe
Step 1: Prepare the Ashta Cream Filling
This luscious cream is the heart of the Warbat, so taking your time here makes all the difference. In a saucepan over medium heat, whisk together the milk, heavy cream, cornstarch, and 1/4 cup of sugar. Keep stirring continuously until it transforms into a thick, smooth custard, which takes about 5 to 7 minutes. Once thickened, take it off the heat and stir in your rose water or orange blossom water along with the vanilla extract. Let this fragrant cream cool completely before using—it needs to be just right to create that melt-in-your-mouth experience inside the pastry.
Step 2: Make the Simple Syrup
The syrup is simple yet essential—it’s what gives Warbat its signature sticky sweetness balanced with a hint of tartness. Bring together 1 cup of sugar and 1 cup of water in a saucepan and bring to a boil. Then add the lemon juice and simmer gently for 8 to 10 minutes until it slightly thickens and becomes glossy. Let it cool well before drizzling over the baked pastries.
Step 3: Assemble the Warbat
Preheat your oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean, dry surface and brush it lightly with melted butter. Layer a second sheet on top and brush again with butter. Cut the stacked sheets into squares or rectangles about the size you’d like your pastries. Spoon a generous amount of the cooled ashta into the center of each square, then fold into triangles or rectangles, pressing the edges to seal the filling inside. Repeat with all remaining dough and filling.
Step 4: Bake to Golden Perfection
Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops generously with melted butter to ensure a rich, crisp crust. Bake in the preheated oven for 20 to 25 minutes, until the Warbat are beautifully golden brown and irresistibly crisp. Let them cool slightly before moving to the next delicious step.
Step 5: Finish with Syrup and Pistachios
Once the pastries are out of the oven and slightly cooled, drizzle the simple syrup evenly over them. The warm pastries will soak up the syrup wonderfully, creating luscious layers of flavor. Finally, sprinkle crushed pistachios over the top for a delightful crunch and an inviting burst of color.
How to Serve Warbat with Ashta and Simple Syrup Recipe
Garnishes
A sprinkle of finely crushed pistachios is traditional and perfect, adding both texture and nutty aroma. You might also try a light dusting of powdered sugar or a few edible rose petals to enhance the visual appeal and floral notes already in the dish.
Side Dishes
Warbat pairs beautifully with a warm cup of mint tea or strong Arabic coffee, making for a relaxing, authentic dessert experience. Fresh fruit like pomegranate seeds or sliced figs also complement the richness of the ashta cream.
Creative Ways to Present
For an extra special occasion, serve the Warbat on a beautiful platter lined with a doily and drizzle a little extra syrup at the table. You can also present mini portions in delicate cupcake liners or stacked on a tiered dessert stand for a stunning visual impact that will impress guests.
Make Ahead and Storage
Storing Leftovers
Any leftover Warbat can be stored in an airtight container at room temperature for up to two days. Make sure to keep them covered well so the phyllo does not dry out and lose its crispness.
Freezing
If you want to enjoy this treat later, you can freeze unbaked assembled pastries in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to one month. Bake them straight from frozen, adding a few extra minutes to the baking time.
Reheating
To revive the crispiness and warmth, reheat leftover Warbat gently in a 325°F (160°C) oven for about 5 to 7 minutes. Avoid microwaving since it may make the pastry soggy and lose that delightful crunch.
FAQs
What is Ashta and why is it used in Warbat?
Ashta is a traditional Middle Eastern clotted cream-like custard made from milk, cream, and thickened with cornstarch. It adds a rich, smooth texture and a subtle sweetness that perfectly balances the crisp phyllo in Warbat.
Can I make Warbat without phyllo dough?
Phyllo is essential to achieve the signature flaky texture of Warbat, so substituting it would change the nature of the dessert. If you can’t find phyllo, puff pastry might work in a pinch, but the outcome will be less traditional.
Is there a vegan alternative for the Ashta filling?
While this recipe uses dairy cream, you can experiment with coconut milk and a thickener like arrowroot powder to create a vegan-friendly ashta. The flavor will differ but can still be very enjoyable.
How long can I keep the simple syrup?
The simple syrup can be stored in the refrigerator in a sealed container for up to two weeks. Make sure to bring it to room temperature before drizzling on your Warbat.
Can Warbat be made ahead of time?
Absolutely! Both the ashta filling and syrup can be prepared a day in advance, which makes assembly quicker when you’re ready to bake. The pastries are best enjoyed fresh but storing them properly will maintain their quality for a day or two.
Final Thoughts
There is something truly special about making and sharing this Warbat with Ashta and Simple Syrup Recipe. The combination of crisp phyllo, delicate creamy filling, and luscious syrup goes beyond just a dessert—it’s an experience. Whether you’re celebrating a special occasion or just craving something sweet and elegant, I encourage you to dive into making this beautiful pastry. Your friends and family will be asking for the recipe, and you might just find yourself making it again and again.
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Warbat with Ashta and Simple Syrup Recipe
- Total Time: 50 minutes
- Yield: 12 pastries 1x
- Diet: Vegetarian
Description
Warbat with Ashta and Simple Syrup is a delightful Middle Eastern dessert featuring crispy, buttery phyllo dough filled with a rich and creamy ashta custard, then soaked with a fragrant rose-scented simple syrup and garnished with crushed pistachios. Perfect for festive occasions or a sweet treat during Ramadan.
Ingredients
Phyllo Dough and Butter
- 12 sheets phyllo dough (thawed)
- 1/2 cup unsalted butter (melted)
Ashta (Cream Filling)
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 tablespoons cornstarch
- 1/4 cup sugar
- 1 tablespoon rose water or orange blossom water
- 1 teaspoon vanilla extract
Simple Syrup
- 1 cup water
- 1 cup sugar
- 1 teaspoon lemon juice
Garnish
- Crushed pistachios
Instructions
- Prepare the Ashta (Cream Filling): In a medium saucepan over medium heat, whisk together whole milk, heavy cream, cornstarch, and 1/4 cup sugar. Stir continuously to prevent lumps and cook until the mixture thickens into a smooth custard, approximately 5 to 7 minutes. Remove from heat and mix in rose water or orange blossom water and vanilla extract. Allow the ashta to cool completely before using.
- Make the Simple Syrup: In another saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil over medium-high heat. Once boiling, add lemon juice and reduce heat to a simmer. Let the syrup simmer for 8 to 10 minutes until it slightly thickens. Remove from heat and let it cool to room temperature.
- Prepare the Phyllo Pastries: Preheat your oven to 375°F (190°C). Lay one sheet of thawed phyllo dough on a clean flat surface and lightly brush it with melted butter. Place a second sheet on top and brush again with butter. Cut the stacked buttered sheets into squares or rectangles, according to preference.
- Fill and Fold the Pastries: Place a spoonful of the cooled ashta filling in the center of each square. Fold the dough into triangles or rectangles to enclose the filling, pressing the edges gently to seal and avoid leakage during baking. Repeat this process until all dough sheets and filling are used.
- Bake: Arrange the filled pastries on a baking sheet. Brush the tops with remaining melted butter. Bake in the preheated oven for 20 to 25 minutes or until the pastries turn golden brown and become crisp.
- Finish and Serve: Remove the pastries from the oven and allow them to cool slightly for a few minutes. Drizzle warm pastries generously with the cooled simple syrup and sprinkle with crushed pistachios before serving. Enjoy warm or at room temperature for the best taste.
Notes
- Warbat are best enjoyed slightly warm or at room temperature.
- You can prepare the ashta filling and syrup a day in advance to save time.
- For extra richness, fold the phyllo dough into layered triangles and double the filling amount in each pastry.
- Ensure the phyllo dough remains covered with a damp cloth when working to prevent drying out.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
