Crispy, golden layers of phyllo dough filled with rich and creamy homemade ashta make Warbat Bil Ashta (Shaabiyat) an irresistible Middle Eastern dessert. This sweet treat, drenched in fragrant simple syrup and garnished with crushed pistachios, offers the perfect balance of crispiness and velvety smoothness.
Popular during Ramadan and festive gatherings, Warbat is a must-try for anyone who loves delicate pastries with a luxurious filling. Whether you’re making it for a special occasion or simply craving a delightful homemade dessert, this recipe is sure to impress!
Recipe Summary
Cuisine: Middle Eastern
Prep and Cooking Time: Approximately 1 hour
Cooking Method: Baking
Skill Required: Beginner to Intermediate
What are Warbat Bil Ashta
Warbat Bil Ashta, also known as Shaabiyat, is a popular dessert in the Middle East made of delicate, flaky layers of phyllo dough filled with a rich and creamy ashta (Middle Eastern clotted cream).
These pastries are baked until golden and crisp, then drizzled with fragrant simple syrup (qater) and garnished with chopped pistachios for an extra touch of flavor and crunch.
Warbat is especially popular during the month of Ramadan and festive occasions, offering a perfect balance of crispy, buttery layers and a luscious, lightly sweetened cream filling.
Similar to baklava but with a creamy center instead of nuts, Warbat is a beloved treat across the Levant and Arab world.
Ingredients
Warbat Pastry:
Phyllo Dough: This ultra-thin pastry creates the perfect flaky texture for Warbat. It requires careful handling to prevent tearing and drying out.
Unsalted Butter: Brushing butter between phyllo layers helps achieve a golden, crispy, and rich-tasting pastry while keeping the dough from drying out.
Ghee: Adds a nutty depth of flavor and enhances the crispness of the phyllo, giving the Warbat an irresistible crunch.
Ashta Filling:
Whole Milk: Used as the base for creating the rich and creamy ashta, adding natural sweetness and a smooth texture.
White Vinegar: Helps separate the milk curds, which are essential for making a thicker and more authentic ashta.
Heavy Cream: Provides the luxurious richness and velvety texture that makes ashta extra indulgent.
Granulated Sugar: Enhances the sweetness of the ashta without overpowering its delicate flavor.
Cornstarch: Acts as a thickening agent to stabilize the cream mixture, giving the ashta its signature custard-like consistency.
Orange Blossom Water: Infuses the filling with a fragrant, floral aroma, adding a subtle citrusy note that complements the richness.
Mastic Rocks: A unique resin that lends a slightly piney and aromatic depth, making the ashta more authentic and flavorful.
How to Make Warbat Bil Ashta
How to Make Ashta Arabiya
To make Ashta, first, prepare the cheese curds by simmering milk and adding vinegar to separate the curds.
Next, whisk heavy cream, milk, and cornstarch to make the cream base.
Then, cook the cream mixture with sugar and mastic until thickened.
Finally, cool and combine the curds with the cream for a smooth and luscious texture.
Check out my full recipe for ashta (Middle Eastern clotted cream).
How to Assemble the Warbat
Prepare the simple sugar syrup in advance and allow it to cool to room temperature.
Ensure the ashta is completely cooled before assembling.
Preheat the oven to 350°F.
Thaw the phyllo sheets according to the package instructions.
Melt the butter and set it aside.
Begin by rolling out the phyllo dough. Count the sheets and divide them in half. My package had 30 sheets, so I divided them into two sets of 15 sheets each.
Lay your first half-set of sheets into a flat rectangle, then cut into 9 or 12 equal-sized squares.
Add about 2 tablespoons of ashta in the center of each square.
Fold one corner over to form a triangle, encasing the ashta filling. Press the edges gently to seal.
Grease a baking sheet with ghee and arrange the filled warbat triangles on it. Let them air-dry for an hour to help retain their crispiness.
Drizzle the melted butter evenly over the warbat.
Bake for 25-35 minutes or until golden brown on both the top and bottom. Avoid overbaking.
Once the warbat pastries come out of the oven, immediately pour the simple syrup on top. Each piece needs 2-4 tablespoons, depending on the desired sweetness.
Garnish with finely chopped pistachios and allow them to cool before serving.
How to Serve Warbat Bil Ashta
Warbat Bil Ashta is best served warm or at room temperature, drizzled generously with simple syrup and garnished with finely chopped pistachios for an added crunch.
It’s also perfect for serving at gatherings, where guests can enjoy the delightful combination of textures and flavors. During Ramadan, warbat bil ashta pairs beautifully with various traditional drinks and desserts to create a well-rounded Iftar.
Karak chai is perfect to complement the sweetness of warbat, while the mint lemonade is a zesty cooling drink that refreshes the palate after a heavy meal.
Warbat and other desserts such as qatayef, basbousa, aish el saraya dessert, and layali lubnan (Lebanese nights dessert) make for a memorable Ramadan gathering, bringing warmth, sweetness, and tradition to your table.
Variations
Filling Variations:
- Cheese Filling: You can swap the traditional ashta filling with a mixture of sweetened ricotta cheese or a soft cream cheese filling. This will give the Warbat a slightly tangy flavor while still providing a creamy texture.
- Chocolate Filling: For a more indulgent treat, use a chocolate ganache or a spread like Nutella as the filling inside the phyllo dough. This makes for a rich, dessert-like variation.
- Nutty Filling: Incorporate chopped pistachios, almonds, or walnuts into the ashta filling for added texture and crunch.
Dough Substitutes: If you don’t have phyllo dough, you can use puff pastry instead. It will result in a flakier, more buttery texture. Just be sure to bake it for a slightly longer time to get the desired golden-brown color.
Rosewater Syrup: If you prefer a floral note, you can infuse the simple syrup with a little rose water for a more aromatic touch that pairs beautifully with the orange blossom flavor in the ashta.
Pro Tips
Keep the Phyllo Dough Covered: Phyllo dough dries out quickly, so always keep the sheets covered with a damp towel while working to prevent them from becoming brittle and tearing.
Thoroughly Dry the Warbat: After arranging the triangles on the sheet pan, let them air dry for an hour before baking. This will help them retain their crispy texture after baking and prevent sogginess when the syrup is added.
Don’t Overfill: Avoid overfilling the warbat, as the filling may leak out during baking, resulting in an empty and less neat pastry.
Chill the Ashta: After preparing the ashta filling, allow it to cool completely before using it. This helps in handling the filling and ensures it doesn’t ooze out while folding the phyllo.
Let the Syrup Cool: When drizzling the simple syrup over the warm Warbat, ensure that the syrup is cooled to prevent it from soaking in too quickly. This will keep the pastries crispy on the outside.
Storage Tips
Refrigeration: While it is best to enjoy warbat bil ashta on the day of baking, you can store them in an airtight container, ensuring they are not stacked too high to avoid crushing. They will stay fresh for 2-3 days in the fridge. Warbat may lose a bit of their crispiness, but you can reheat them in the oven to restore some crunch.
Freezing: I don’t recommend freezing warbat because the phyllo dough will become soggy once thawed.
Reheating: To maintain the crispy texture, reheat the pastries in the oven at 350°F for 5-10 minutes or until warm and crispy.
Frequently Asked Questions
Yes, you can. However, puff pastry is much denser than phyllo pastry, so you will not get the same results of crispy layers.
No, you don’t need to refrigerate the assembled warbat. However, letting them air-dry for about an hour before baking helps retain the crispiness after baking.
Be sure not to overfill the Warbat, as this can cause the filling to leak. Also, ensure that each corner is securely folded to keep the filling inside during baking.
To get an extra crispy result, make sure to brush both the top and bottom of the phyllo dough with plenty of melted butter or ghee. Additionally, air-drying the triangles before baking helps maintain their crunch.
Must-Try Dessert Recipes:
The Best Brown Butter Chocolate Chip Cookies
Aromatic Pumpkin Spice Creme Brulé
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Warbat Bil Ashta (Shaabiyat)
Ingredients
Warbat
- 1 pound phyllo dough 454g
- 12 tablespoons unsalted butter melted
- 3 tablespoons ghee at room temperature
- Qater(Sheera) Simple Syrup
Ashta Filling
For the cheese curds
- 4 cups whole milk
- ¼ cup white vinegar
For the cream mixture
- 2 cups heavy cream
- ¾ cup whole milk
- ¼ cup granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon orange blossom water
- 2 crushed mastic rocks optional, but highly recommended
Instructions
Make Ashta Arabiya
- Prepare the cheese curds by simmering milk on medium heat, until hot. Add the vinegar to separate the curds, and the curds should separate immediately. Move the curds around with a spoon for 2-3 minutes. Strain out the curds and set aside to cool.
- Make the cream base by whisking together heavy cream, milk, and cornstarch.
- Cook the cream mixture with sugar and mastic on medium heat until thickened. Make sure to continuously mix so it doesn't burn.
- Combine the curds with the cream while its hot. Crumble it in with your hands for luscious texture. Transfer to a plate and add plastic wrap to touch the surface so it doesn't form any skin. Refrigerate until completely cooled.
- Check out my full recipe for ashta.
Assemble the Warbat
- Prepare the simple sugar syrup in advance and allow it to cool to room temperature.
- Ensure the ashta is completely cooled before assembling.
- Preheat the oven to 400°F.
- Thaw the phyllo dough according to the package instructions.
- Melt the butter and set it aside.
- Begin by rolling out the phyllo dough. Count the sheets and divide them in half. My package had 30 sheets, so I divided them into two sets of 15 sheets each.
- Lay your first half-set of sheets into a flat rectangle, then cut into 9 or 12 equal-sized squares.
- Add about 2-2.5 tablespoons of ashta in the center of each square.
- Fold one corner over to form a triangle, encasing the ashta filling. Press the edges gently to seal.
- Grease a baking sheet with ghee and arrange the filled warbat triangles on it. Let them air-dry for an hour to help retain their crispiness.
- Drizzle the melted butter evenly over the warbat.
- Bake for 20-35 minutes or until golden brown on both the top and bottom. Avoid overbaking. If you see the warbat are crispy but aren't getting much color, you can broil for 1 minute.
- Once the warbat pastries come out of the oven, immediately pour the simple syrup on top. Each piece needs 2-4 tablespoons, depending on the desired sweetness.
- Garnish with finely chopped pistachios and allow them to cool before serving.
Notes
- Keep the Phyllo Dough Covered: Phyllo dough dries out quickly, so always keep the sheets covered with a damp towel while working to prevent them from becoming brittle and tearing.
- Thoroughly Dry the Warbat: After arranging the triangles on the sheet pan, let them air dry for an hour before baking. This will help them retain their crispy texture after baking and prevent sogginess when the syrup is added.
- Don’t Overfill: Avoid overfilling the warbat, as the filling may leak out during baking, resulting in an empty and less neat pastry.
- Chill the Ashta: After preparing the ashta filling, allow it to cool completely before using it. This helps in handling the filling and ensures it doesn’t ooze out while folding the phyllo.
- Let the Syrup Cool: When drizzling the simple syrup over the warm Warbat, ensure that the syrup is cooled to prevent it from soaking in too quickly. This will keep the pastries crispy on the outside.
