Warbat with Ashta and Simple Syrup is a beloved Middle Eastern dessert that perfectly marries flaky, golden phyllo pastry with a luscious, aromatic cream filling and a glistening drizzle of fragrant syrup. Every bite offers a symphony of textures: crisp pastry, silky ashta, and just the right touch of sweetness, all beautifully finished with a sprinkle of crushed pistachios. This treat is a true showstopper, ideal for Ramadan gatherings, festive occasions, or anytime you want to bring a touch of joyful indulgence to your table.
Ingredients You’ll Need
The beauty of Warbat with Ashta and Simple Syrup lies in its simplicity—each ingredient plays an essential role in creating the perfect balance of flavor and texture. From creamy dairy to delicate phyllo, everything comes together in the most delightful way.
- Phyllo Dough (1 package, 16 oz, thawed): These whisper-thin sheets are the secret to the pastry’s signature crispiness; keep them covered so they don’t dry out.
- Unsalted Butter (1/2 cup, melted): Brushing each layer ensures golden, buttery layers that flake beautifully when baked.
- Whole Milk (2 cups): Forms the base of the ashta cream, giving it a rich, velvety body.
- Heavy Cream (1/2 cup): Adds an irresistibly smooth and decadent texture to the filling.
- Cornstarch (1/4 cup): Thickens the ashta to a pudding-like consistency that sits perfectly inside the pastry.
- Sugar (1/4 cup for ashta, 1 cup for syrup): Sweetens both the filling and the syrup, creating balance without overpowering the delicate flavors.
- Rose Water or Orange Blossom Water (1 teaspoon): Just a splash infuses the ashta with classic floral notes—choose your favorite!
- Vanilla Extract (1/2 teaspoon): Rounds out the aroma of the cream, making it extra inviting.
- Water (1 cup, for syrup): Dissolves the sugar and forms the base of the simple syrup.
- Lemon Juice (1 teaspoon): A hint of acidity brightens the syrup and keeps it from crystallizing.
- Crushed Pistachios (for garnish): Their vibrant color and nutty crunch make the perfect finishing touch.
How to Make Warbat with Ashta and Simple Syrup
Step 1: Prepare the Ashta Cream Filling
Begin by combining the milk, heavy cream, cornstarch, and sugar in a saucepan over medium heat. Whisk constantly—this helps ensure your ashta is lump-free and silky smooth. As the mixture heats up, it will gradually thicken into a pudding-like consistency. Once it’s perfectly smooth and thick, take it off the heat and stir in the rose water (or orange blossom water) and vanilla extract for that unmistakable Middle Eastern aroma. Set aside to cool completely, then refrigerate until ready to use; a chilled ashta is easier to handle and won’t make your pastry soggy.
Step 2: Make the Simple Syrup
While your ashta is chilling, it’s time to whip up the simple syrup. In a small saucepan, combine 1 cup of sugar with 1 cup of water and bring the mixture to a boil. Lower the heat and let it simmer for about 10 minutes, then add the lemon juice and simmer for another 2 minutes. This syrup should be clear, glossy, and just thick enough to coat a spoon. Remove from heat and let it cool—you’ll want it at room temperature for drizzling over the hot pastries later.
Step 3: Assemble the Warbat
Preheat your oven to 375°F. Working with one sheet of phyllo dough at a time, lay it flat on a clean surface and generously brush with melted butter. Fold the sheet into thirds lengthwise, creating a long, narrow strip. Place a spoonful of your cooled ashta at one end, then fold the dough over itself in a triangle pattern (imagine folding a flag), making sure the filling is completely enclosed. Repeat this process with the remaining dough and filling, and arrange the filled triangles on a parchment-lined baking sheet. Brush the tops with more melted butter for that signature golden finish.
Step 4: Bake to Golden Perfection
Slide your tray of assembled Warbat with Ashta and Simple Syrup into the oven and bake for 20 to 25 minutes, or until the pastries are puffed and beautifully golden brown. The aroma is truly irresistible! Once baked, remove them from the oven and immediately drizzle the cooled simple syrup over the hot pastries. This ensures the syrup soaks in just enough to flavor the pastry without making it soggy. Let them rest for a few minutes to absorb all that goodness.
Step 5: Garnish and Serve
Just before serving, sprinkle a generous handful of crushed pistachios over the top. Their vibrant green color and satisfying crunch add both a visual and textural contrast that makes Warbat with Ashta and Simple Syrup truly special. Your masterpiece is now ready to be enjoyed!
How to Serve Warbat with Ashta and Simple Syrup
Garnishes
A finishing touch of crushed pistachios is traditional, but don’t stop there—try a light dusting of powdered sugar, a few dried rose petals, or even a sprinkle of orange zest for extra flair. The goal is to highlight the dessert’s elegance and add a pop of color and crunch to every bite.
Side Dishes
Warbat with Ashta and Simple Syrup pairs beautifully with a cup of strong Arabic coffee or mint tea, which balances the sweetness and brings out the delicate flavors of the ashta. For a dessert platter, you can serve it alongside baklava, maamoul, or fresh seasonal fruit for a true Middle Eastern spread.
Creative Ways to Present
Serve each pastry on a small dessert plate with a drizzle of extra syrup and a scattering of pistachios, or arrange them in a gorgeous spiral on a large platter for sharing. If you’re feeling playful, stack the triangles in a pyramid shape, or nestle them in individual cupcake wrappers for an elegant party presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Warbat with Ashta and Simple Syrup, store them in an airtight container in the refrigerator. While they’re best enjoyed fresh for maximum crispiness, they’ll keep for up to two days. The pastry may soften slightly, but the creamy filling remains delicious.
Freezing
You can freeze unbaked, assembled pastries for up to a month—just layer them between sheets of parchment paper and wrap tightly. When you’re ready to bake, there’s no need to thaw; simply add a few extra minutes to the baking time. Avoid freezing after baking, as the texture won’t be quite the same.
Reheating
To bring leftover Warbat with Ashta and Simple Syrup back to life, reheat them in a preheated oven at 350°F for about 8 to 10 minutes. This helps restore some of the phyllo’s crispiness. Avoid microwaving, as it tends to make the pastry chewy rather than flaky.
FAQs
Can I make Warbat with Ashta and Simple Syrup ahead of time?
Absolutely! You can prepare both the ashta filling and the syrup a day in advance and store them in the fridge. Assemble and bake the pastries just before serving for the best texture.
What if I don’t have rose water or orange blossom water?
If you can’t get your hands on these fragrant waters, simply use a little extra vanilla extract. The dessert will still be delicious, though it will miss the floral note that makes it uniquely Middle Eastern.
How do I keep phyllo dough from drying out?
Work quickly and always cover unused sheets with a slightly damp towel. This keeps the phyllo pliable and easy to work with, preventing it from cracking or tearing.
Can I use store-bought ashta or clotted cream?
Yes, if you’re short on time, high-quality store-bought ashta or even clotted cream works as a substitute. Homemade ashta has a special flavor, but shortcuts are totally welcome!
Is Warbat with Ashta and Simple Syrup suitable for vegetarians?
Yes, this dessert is naturally vegetarian as it contains no meat or gelatin—just dairy, pastry, and nuts, making it an inviting choice for a variety of dietary needs.
Final Thoughts
If you’re searching for a dessert that feels both comforting and celebratory, Warbat with Ashta and Simple Syrup is the one to try. It’s a guaranteed crowd-pleaser that’s as fun to make as it is to eat. Gather your ingredients and treat yourself to a sweet, flaky slice of Middle Eastern delight—you absolutely deserve it!
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Warbat with Ashta and Simple Syrup Recipe
- Total Time: 55 minutes
- Yield: 12 pastries 1x
- Diet: Vegetarian
Description
Warbat with Ashta and Simple Syrup is a traditional Middle Eastern dessert featuring delicate phyllo pastry filled with a creamy ashta custard, then drizzled with a fragrant, sweet simple syrup and garnished with crushed pistachios. This baked treat offers a perfect balance of crispiness, creaminess, and floral notes, making it a delightful dessert especially popular during Ramadan.
Ingredients
Phyllo Pastry and Butter
- 1 package phyllo dough (16 oz, thawed)
- 1/2 cup unsalted butter (melted)
Ashta Filling
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1 teaspoon rose water or orange blossom water
- 1/2 teaspoon vanilla extract
Simple Syrup
- 1 cup water
- 1 cup sugar
- 1 teaspoon lemon juice
Garnish
- Crushed pistachios (for garnish)
Instructions
- Prepare the Ashta Filling: In a saucepan over medium heat, combine milk, heavy cream, cornstarch, and sugar. Whisk constantly until thickened to a smooth, pudding-like texture. Remove from heat and stir in rose water and vanilla extract. Allow the filling to cool completely, then refrigerate to set.
- Make the Simple Syrup: In a small saucepan, mix sugar and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add lemon juice and simmer for an additional 2 minutes. Remove from heat and let the syrup cool.
- Preheat Oven and Prepare Phyllo: Heat oven to 375°F (190°C). Lay one sheet of phyllo on a clean surface and brush with melted butter. Fold the sheet lengthwise into thirds to form a long strip.
- Assemble Warbat Pastries: Place a spoonful of chilled ashta filling at one end of the phyllo strip. Fold the strip into triangular shapes by folding over the filling repeatedly in a triangle pattern, locking the filling inside like folding a flag. Repeat this process with remaining phyllo and filling. Place the triangles on a parchment-lined baking sheet and brush tops with more melted butter.
- Bake the Warbat: Bake for 20–25 minutes or until the pastries turn golden brown and crispy.
- Syrup and Garnish: Remove pastries from the oven and immediately drizzle with cooled simple syrup, allowing them to absorb the syrup for a few minutes. Sprinkle crushed pistachios on top for garnish.
- Serve: Serve the Warbat warm or at room temperature for best flavor and texture.
Notes
- Phyllo dough dries out rapidly; keep unused sheets covered with a damp towel while working.
- Warbat is best eaten the same day to retain its crispiness.
- Leftovers can be stored in the refrigerator and reheated briefly to restore some crispness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pastry
- Calories: 230
- Sugar: 15g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
