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Warbat Bil Ashta

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A delightful Middle Eastern dessert featuring layers of phyllo pastry filled with creamy ashta and topped with fragrant rosewater syrup.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup water
  • 1 squeeze lemon
  • 1 tablespoon rosewater
  • 2 cups whole milk
  • 2 cups 35% whipping cream
  • 3/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 tablespoon rosewater
  • 1 1/2 cups unsalted butter
  • 18 sheets phyllo (approximately 450 grams)
  • 2 tablespoons crushed pistachios (for garnish)

Instructions

  1. Make the Syrup: In a saucepan over medium heat, combine 2 cups of granulated sugar with 1 cup of water. Squeeze in the juice of one lemon and bring it to a boil. Allow it to simmer for about 10 minutes until it thickens slightly. Remove from heat and stir in 1 tablespoon of rosewater for a fragrant finish. Set aside to cool.
  2. Prepare the Ashta Filling: In a separate saucepan, blend together 2 cups of whole milk, 2 cups of 35% whipping cream, 3/4 cup cornstarch, and 1/2 cup of granulated sugar. Heat this mixture over medium heat while whisking continuously until it thickens to a creamy custard consistency, about 8-10 minutes. Once thickened, add in 1 tablespoon of rosewater and mix well. Transfer to a bowl and let it cool completely.
  3. Melt the Butter: In a small saucepan, melt 1 1/2 cups of unsalted butter over low heat, making sure it doesn’t brown. This will be used to brush the phyllo sheets for that perfect golden crunch.
  4. Prepare the Phyllo Sheets: While the butter cools, prepare your phyllo sheets. Gently unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Have your melted butter ready for brushing.
  5. Assemble the Warbat: Begin layering the phyllo sheets in a large baking dish. Brush each layer generously with melted butter, stacking about 6 sheets. Spread half of the cooled ashta filling evenly over the top. Layer another 6 buttered phyllo sheets, followed by the remaining ashta. Top with a final layer of 6 buttered phyllo sheets.
  6. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the assembled Warbat for about 30-40 minutes or until the top is beautifully golden and crispy. Remove from the oven and immediately drizzle the cooled syrup all over the hot pastry, allowing it to soak in.
  7. Garnish and Cool: Once the syrup has absorbed, sprinkle 2 tablespoons of crushed pistachios over the top. Allow the Warbat to cool completely before slicing it into squares or diamonds to serve.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerated for a softer texture. Reheat slightly in the microwave before serving.

Nutrition

Find it online: https://lunarecipez.com/warbat-bil-ashta/

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