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Warbat Bil Ashta

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A beloved Middle Eastern dessert made with phyllo dough wrapped around a creamy ashta filling, topped with syrup and crushed pistachios.

Ingredients

Scale
  • 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 (for ashta filling)
  • 1 tablespoon rosewater (for ashta filling)
  • 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 small saucepan, combine 2 cups of granulated sugar and 1 cup of water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Add a fresh squeeze of lemon and 1 tablespoon of rosewater for that distinctive floral aroma. Simmer for about 10 minutes until slightly thickened. Set aside to cool.
  2. Prepare the Ashta Filling: In a separate saucepan, whisk together 2 cups of whole milk, 2 cups of 35% whipping cream, 3/4 cup cornstarch, 1/2 cup granulated sugar, and 1 tablespoon of rosewater. Cook over medium heat, stirring continuously until the mixture thickens and starts to bubble. Once thickened, remove from heat and let it cool slightly.
  3. Melt the Butter: Melt the 1 1/2 cups of unsalted butter in a small pan. Keeping it warm will help in layering the phyllo dough later.
  4. Prepare the Phyllo Dough: Unroll the 18 sheets of phyllo dough and cover them with a damp cloth to prevent them from drying out. This is crucial, as phyllo can become brittle quickly.
  5. Assemble the Warbat: Take one sheet of phyllo dough and brush it generously with melted butter. Layer another sheet on top and repeat for 5 sheets. Place a generous amount of the ashta filling along one edge of the dough. Carefully fold the edges over the filling and roll tightly into a log shape. Place seam-side down on a baking sheet. Repeat with remaining sheets and filling.
  6. Bake to Perfection: Preheat your oven to 375°F (190°C). Brush the tops of the assembled Warbat with more melted butter for that beautiful golden finish. Bake for 30-35 minutes, or until they are golden brown.
  7. Soak in Syrup: Once out of the oven, immediately pour the cooled syrup over the hot pastries. Let them soak for a few minutes to absorb the sweetness.
  8. Garnish and Serve: Sprinkle with 2 tablespoons of crushed pistachios for a delightful crunch. Allow the Warbat to rest for a few minutes before serving, letting the flavors meld.

Notes

Pair with cardamom tea or Arabic coffee for a perfect match. Can be stored for up to 3 days at room temperature.

Nutrition

Find it online: https://lunarecipez.com/warbat-cream-filled-arabic-pastry/

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