Warbat Bil Ashta (Shaabiyat)
Indulge in the Middle Eastern delight of Warbat Bil Ashta, where crispy layers of phyllo dough meet a rich, creamy ashta filling. Topped with sweet syrup and a sprinkle of pistachios, this pastry is perfect for any special occasion.
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.
Nutrition
Calories: 236kcalCarbohydrates: 21gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 151mgPotassium: 132mgFiber: 0.5gSugar: 6gVitamin A: 444IUVitamin C: 0.1mgCalcium: 94mgIron: 1mg
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