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
Scale
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
