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
Scale
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
