Description
Warbat with Ashta is a delightful Middle Eastern dessert featuring flaky, buttery dough filled with rich and creamy ashta (clotted cream) and topped with a sweet, fragrant simple syrup. It’s the perfect combination of textures and flavors! This easy recipe will have you enjoying this traditional treat in no time.
Ingredients
Scale
For the Warbat (Pastry):
- 1 package phyllo dough (about 12 sheets), thawed
- 1/2 cup unsalted butter, melted (for brushing)
- 1/4 cup ground pistachios or walnuts (optional, for garnish)
For the Ashta (Filling):
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1 tsp rose water or orange blossom water (optional, for fragrance)
- 1 tbsp unsalted butter
For the Simple Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water (optional, for fragrance)
Instructions
- Prepare the Ashta (Filling):
- In a medium saucepan, combine the milk, heavy cream, sugar, and cornstarch. Whisk well to ensure the cornstarch dissolves.
- Heat the mixture over medium heat, stirring constantly, until it thickens and forms a smooth custard-like consistency (about 5-7 minutes).
- Once thickened, remove from heat and stir in the butter and rose or orange blossom water (if using). Set aside to cool completely.
- Prepare the Simple Syrup:
- In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, then reduce to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the syrup thickens slightly.
- Stir in the lemon juice and rose or orange blossom water (if using). Remove from heat and let it cool.
- Assemble the Warbat:
- Preheat the oven to 375°F (190°C).
- Brush a 9×13-inch baking dish with melted butter. Layer 4 sheets of phyllo dough in the dish, brushing each sheet with butter before adding the next.
- Once you have layered 4 sheets, spread a thin layer of the cooled ashta filling evenly over the phyllo dough.
- Continue layering another 4 sheets of phyllo dough on top of the ashta, brushing each with butter. Repeat this process, filling the pastry layers with ashta until the filling is used up, and the phyllo dough sheets are finished.
- After the final layer of phyllo dough, use a sharp knife to cut the pastry into squares or diamonds.
- Bake the warbat in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Add the Simple Syrup:
- Once the warbat is baked, remove it from the oven and immediately pour the cooled simple syrup evenly over the hot pastry. Allow it to soak in and let the pastry cool slightly before serving.
- Garnish with ground pistachios or walnuts, if desired.
- Serve:
- Serve the warbat warm or at room temperature. Enjoy the sweet, creamy, and flaky treat with a cup of tea or coffee!
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them, but the pastry will lose some of its crispness.
- Variations: If you prefer a less sweet filling, you can adjust the sugar in the ashta filling. You can also add a little vanilla extract for a different flavor profile.
- Simple Syrup: If you prefer a thicker syrup, you can let it simmer longer to reduce it slightly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 square (1/12 of the recipe)
- Calories: 290 kcal
- Sugar: 25g
- Sodium: 60 mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg