If you have a sweet tooth and love Middle Eastern desserts, then you are going to fall head over heels for this Warbat with Ashta and Simple Syrup Recipe. This delightful treat brings together crisp, golden phyllo pastry filled with luscious ashta cream, all drizzled with a fragrant, floral simple syrup that adds just the right amount of sweetness and aroma. The combination of textures and flavors feels like a warm hug after the very first bite. Trust me, once you make this, it will quickly become one of your favorite sweets to share and savor.
Ingredients You’ll Need
Every ingredient in the Warbat with Ashta and Simple Syrup Recipe plays an important role, from the rich creaminess of the filling to the flaky, buttery layers of phyllo. Don’t underestimate the simple syrup — it ties everything together with its perfect balance of sweetness and citrus brightness.
- Whole milk: The base for the silky ashta cream that gives the filling its smooth, rich texture.
- Heavy cream: Adds a luxurious, velvety richness that makes the ashta irresistibly creamy.
- Cornstarch: Thickens the ashta to just the right consistency so it holds while baking.
- Sugar (for ashta): Sweetens the cream but delicately so it doesn’t overpower the floral notes.
- Orange blossom water or rose water (optional): Infuses the ashta with a subtle, fragrant perfume that elevates every bite.
- Pinch of salt: Balances the sweetness and enhances the dairy flavors.
- Phyllo dough: Provides the crisp, golden pastry layers that create a beautiful contrast with the creamy filling.
- Unsalted butter: Brushed on phyllo for that classic flaky texture and rich flavor.
- Sugar (for syrup): Essential for forming a simple syrup that soaks into the pastry, making it wonderfully moist and sweet.
- Water and lemon juice: Bring brightness to the syrup to prevent it from being too cloying.
- Rose water or orange blossom water (optional in syrup): Adds a gentle floral finish that pairs beautifully with the ashta.
How to Make Warbat with Ashta and Simple Syrup Recipe
Step 1: Prepare the Ashta Filling
Start by whisking together the milk, heavy cream, sugar, cornstarch, and a pinch of salt over medium heat. Keep whisking constantly until the mixture thickens into a rich, smooth custard—around 5 to 7 minutes. This steady whisking is what gives the ashta its luscious texture. Once thickened, remove from heat and gently stir in your choice of orange blossom or rose water for that aromatic twist. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until the filling is completely chilled and firm. This creamy center is what makes this recipe so special.
Step 2: Make the Simple Syrup
While the ashta chills, bring sugar, water, and lemon juice to a boil in a saucepan. Then lower the heat to let it simmer gently until it slightly thickens, about 8 to 10 minutes. The lemon juice helps balance the syrup’s sweetness. Once done, remove from heat and stir in a splash of rose or orange blossom water if you’re using it—this layer of fragrance is what beautifully complements the warbat’s creamy filling. Set the syrup aside to cool completely, so when drizzled over the pastry, it soaks in perfectly instead of sliding off.
Step 3: Assemble the Warbat Pastries
Now comes the fun part—creating those delicate parcels of joy. Preheat your oven to 375°F (190°C). Take one sheet of phyllo dough and brush it generously with melted butter, then fold it lengthwise into thirds forming a long strip. Spoon a heaping tablespoon of the chilled ashta near one end of this strip, and fold the dough into a triangle, much like folding a flag, enclosing the filling securely. Continue folding until you reach the end of your strip, tucking the last edge underneath to seal it. Repeat this process with the remaining phyllo sheets and filling. Place each triangle on a parchment-lined baking tray, brush the tops again with butter for that quintessential golden crunch, and bake for 20 to 25 minutes until they transform into crisp, golden masterpieces.
Step 4: Finish with Syrup and Serve
Once your warbat pastries come out of the oven, while still warm, drizzle them generously with the cooled simple syrup. This step is crucial as the syrup soaks into the layers, adding a delicate sweetness and a subtle floral note that ties the entire dish together. Let the warbat rest for a few minutes to absorb the syrup fully—this creates that iconic moist yet flaky texture that makes this recipe a timeless crowd-pleaser.
How to Serve Warbat with Ashta and Simple Syrup Recipe
Garnishes
To make your warbat look as stunning as it tastes, sprinkle a light dusting of powdered sugar over the top or scatter some crushed pistachios for a pop of color and crunch. A few edible rose petals make a charming, exotic touch that perfectly reflects the fragrant floral notes baked into the dessert.
Side Dishes
Warbat pairs beautifully with a cup of mint tea or a small glass of strong Arabic coffee to balance the sweetness. For something creamy, a scoop of lightly flavored vanilla ice cream or a dollop of thick Greek yogurt enhances the creamy ashta filling even further without overpowering it.
Creative Ways to Present
If you want to impress guests, arrange the warbat on a beautiful platter lined with fresh mint leaves and edible flowers. Alternatively, serve them stacked with a drizzle of syrup cascading down for a dramatic effect. You could also present the simple syrup in a small bowl alongside for those who love a little extra sweetness on the side.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them in an airtight container in the refrigerator. Warbat stays delicious for up to 2 days, although it’s best enjoyed fresh for maximum crispness and creamy contrast.
Freezing
These pastries freeze nicely if you want to save some for later. Wrap the warbat individually in plastic wrap and place them in a freezer-safe container. They will keep well frozen for up to one month. Just thaw in the refrigerator overnight before reheating.
Reheating
To reheat, place the warbat on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This helps crisp the phyllo back up without losing the luscious filling’s texture. Avoid microwaving as it can make the pastry soggy.
FAQs
Can I use store-bought ashta instead of making it?
Absolutely! Store-bought ashta or clotted cream are convenient alternatives that save time and still give you that creamy, authentic taste. Just be sure to chill it well before assembling the warbat.
Is it necessary to use floral water like rose or orange blossom?
Not at all. The floral water is optional but highly recommended because it adds a distinctive aroma that lifts the dessert. If you don’t have any, you can omit it without huge impact on taste.
Can I make Warbat with Ashta and Simple Syrup Recipe gluten-free?
Traditional phyllo dough contains gluten, so if you require a gluten-free version, look for specialty gluten-free phyllo or try a similar flaky pastry substitute, though the texture may vary slightly.
What is the best way to prevent the phyllo from drying out while assembling?
Keep the phyllo covered with a slightly damp kitchen towel while you work to prevent it from drying and cracking. This will make folding easier and keep the layers delicate and moist.
Can I prepare the syrup and filling ahead of time?
Definitely! Both the ashta filling and simple syrup can be made a day ahead and refrigerated, which actually helps develop their flavors more deeply. Just assemble and bake when ready to serve.
Final Thoughts
I can’t recommend this Warbat with Ashta and Simple Syrup Recipe enough if you want a dessert that feels both luxurious and comforting at the same time. The flaky phyllo, creamy filling, and fragrant syrup create that perfect harmony of textures and flavors that everyone will adore. Give it a try—you might just find your new favorite sweet treat to impress friends, family, or savor on a cozy evening.
Print
Warbat with Ashta and Simple Syrup Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes (plus chilling time for ashta)
- Yield: 12 warbat pastries
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Warbat with Ashta is a delightful Middle Eastern dessert featuring crisp, buttery phyllo pastry filled with a rich and creamy ashta cream, then drizzled with fragrant simple syrup infused with rose or orange blossom water. This sweet treat combines delicate textures and floral notes, perfect for special occasions or indulgent everyday enjoyment.
Ingredients
Ashta (Filling):
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 teaspoon orange blossom water or rose water (optional)
- Pinch of salt
Pastry:
- 1 package phyllo dough (16 ounces, thawed)
- 1/2 cup unsalted butter (melted)
Simple Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Make the Ashta: In a saucepan, whisk together milk, heavy cream, sugar, cornstarch, and a pinch of salt. Cook this mixture over medium heat, whisking constantly to prevent lumps, until it thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in the orange blossom water or rose water if using. Transfer the ashta to a bowl, cover it tightly with plastic wrap pressing it directly on the surface to prevent a skin from forming, and refrigerate until completely cooled and set.
- Make the Simple Syrup: In a separate saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Allow the syrup to cook for 8 to 10 minutes until it slightly thickens. Remove from heat, stir in rose water or orange blossom water if using, and let it cool completely.
- Assemble the Warbat: Preheat your oven to 375°F (190°C). On a clean surface, lay out one sheet of thawed phyllo dough and brush it generously with melted butter. Fold the sheet lengthwise in thirds to form a long strip. Place a heaping tablespoon of the chilled ashta near one end of the strip. Fold the strip into a triangle by bringing the corner over the filling and continuing to fold like a flag or a sail, enclosing the filling completely. Tuck in the last edge to seal the triangle. Repeat this process for the remaining phyllo dough and filling.
- Bake the Warbat: Arrange the assembled triangles on a baking sheet lined with parchment paper. Brush the tops with additional melted butter. Bake in the preheated oven for 20 to 25 minutes or until they turn golden brown and crispy.
- Finish and Serve: Remove the baked warbat from the oven and immediately drizzle them with the cooled simple syrup. Allow them to sit for a few minutes to absorb the syrup thoroughly. Serve warm or at room temperature for the best experience.
Notes
- You can substitute homemade ashta with store-bought ashta or clotted cream for convenience and time-saving.
- For best flavor and texture, enjoy the warbat fresh from the oven. They can be stored in the refrigerator and gently reheated before serving.
- Be sure to keep unused phyllo dough covered with a damp towel to prevent it from drying out during assembly.
- Optional floral waters add a fragrant touch but can be omitted if unavailable.
