warbat bil ashta

Warbat is Middle Eastern dessert made of crispy, buttery phyllo dough stuffed with a creamy ashta filling, all doused in sugar syrup. With so many layers of flavour its a beautifully indulgent dessert!

Warbat Bil Ashta (Cream Filled Phyllo Pastry)

milk

35% whipping cream

cornstarch ((or 6 tablespoons if halving the recipe))

sugar

rosewater

water

lemon

unsalted butter

phyllo (450 grams)

pistachios (garnish)

In a pot, add the sugar, water and squeeze of lemon

Mix and place on medium heat. Bring to a boil, then simmer on medium low heat for 10 minutes. Sugar should dissolve and you should end up with a clear sugar syrup. Remove from heat and allow it to cool at room temperature. If using rose water, add it in at this point.

For the Simple Syrup

In a pot, add the whole milk, cream, sugar and corn starch. While everything is still cold, whisk well to incorporate the corn starch until dissolved

Place the pot on the stove on medium high heat and continuously whisk for about 10 minutes until thickened. Don&#39;t stop mixing as the cream may burn at the bottom of the pot

Once thickened, remove from heat, add the rosewater, mix and place in a dish covered with plastic wrap. Make sure the plastic wrap is in contact with the surface of the ashta to avoid creating a film. Place in the fridge to cool for 1 hour

For the Ashta Filling

Place the butter in a pot over medium-low heat to melt or melt in the microwave

Pour it into a measuring cup and allow it to sit for 5-10 minutes

Scoop out the solids that form on the top, and strain out the white that collects at the bottom. You can do this by simply adding the butter to another bowl, and ensuring you don&#39;t pour in any of the white solids that collect at the bottom.

The clarified butter is ready to use!

For the Clarified Butter

Pre heat oven to 400F

Unroll the phyllo sheets and using a ruler, cut them into 4x4 inch squares. This should result in 12 pieces (see notes)

Scoop 1.5-2 tablespoons of the cooled ashta and place in the middle of the square, on a diagonal. Fold the phyllo over on the diagonal to form a triangle

Place the triangles on a sheet pan and spoon over clarified butter until they are fully saturated and the butter reaches all the layers

Bake for 25 minutes until golden brown. If needed bake for an additional minute or two to get that golden brown colour

Remove and pour the cooled simple syrup immediately

Garnish with crushed pistachios if desired

Serve warm or refrigerate and serve cold (follow blog post storage directions)

Assembling the Warbat

Made these as a dessert after iftar and they were divine. Perfect and easy in every sense. They even taste better than the ones you buy from Arabic bakeries. The only change I made is for the mahalabiya I used one cup of heavy cream 3 cups of whole milk to make it less fatty and followed the rest of the recipe as is.

https://www.youtube.com/watch?v=pTJBo92GH38

This decadent Middle Eastern dessert is the perfect balance of crispy, creamy and sweet! Layers of butter soaked phyllo dough is stuffed with a creamy ashta and doused with sugar syrup. It's divine!

https://www.hungrypaprikas.com/warbat/

Warbat

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Warbat Bil Ashta (Cream Filled Phyl...

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