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
Scale
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.
