If you’ve ever dreamed of a dessert that brings together crisp, flaky layers with a luxuriously creamy center and a sweet, fragrant syrup, then you are going to fall head over heels for this Warbat with Ashta and Simple Syrup Recipe. This classic Middle Eastern pastry delights with its delicate phyllo dough, rich ashta filling, and the perfect touch of rose or orange blossom water in the syrup that elevates every bite. It’s a dessert that feels fancy yet is surprisingly simple to make, promising to impress both family and guests alike with its beautiful texture and unforgettable flavor.
Ingredients You’ll Need
The magic of Warbat lies in its simple, wholesome ingredients that each play a crucial role in building a dessert that’s crisp, creamy, and beautifully aromatic. From buttery phyllo layers to the smooth ashta filling and the fragrant simple syrup, each element contributes to creating that perfect harmony of taste and texture.
- Phyllo dough (1 package, about 12 sheets): The essential flaky and crispy layers that form the base and top of the warbat.
- Unsalted butter (1/2 cup, melted for brushing + 1 tbsp for filling): Rich buttery flavor and a golden crisp finish for the pastry layers and filling.
- Milk (2 cups whole): The creamy backbone of the ashta filling, lending it a smooth and rich texture.
- Heavy cream (1/2 cup): Adds extra creaminess and a luscious mouthfeel to the ashta.
- Cornstarch (1/4 cup): Thickens the filling into a custard-like consistency without overpowering the delicate flavors.
- Sugar (1/2 cup for filling + 1 cup for syrup): Sweetness for both the creamy filling and the sweet, sticky syrup.
- Rose water or orange blossom water (1 tsp in filling and 1 tsp in syrup, optional): A traditional fragrant hint that brightens the flavor beautifully.
- Water (1/2 cup for syrup): The base for making the simple syrup.
- Lemon juice (1 tsp for syrup): Balances the sweetness in the syrup with a subtle tang.
- Ground pistachios or walnuts (1/4 cup, optional garnish): Adds a nutty crunch and a lovely color contrast when sprinkled on top.
How to Make Warbat with Ashta and Simple Syrup Recipe
Step 1: Prepare the Ashta Filling
Start by making the luscious ashta, which is the irresistible creamy custard nestled inside the layers of phyllo. Combine whole milk, heavy cream, sugar, and cornstarch in a saucepan and whisk to dissolve the cornstarch completely. Over medium heat, stir constantly until the mixture thickens into a smooth custard. This usually takes about 5 to 7 minutes. Once thickened, take the pan off the heat and stir in the butter and your choice of rose water or orange blossom water. Set this aside to cool completely before assembling the warbat.
Step 2: Make the Simple Syrup
While the filling cools, let’s prepare that fragrant simple syrup—a sweet soak that transforms every bite. In a small saucepan, combine sugar and water and bring it to a boil. Then reduce heat and let it simmer gently for about 5 to 7 minutes, stirring occasionally until the syrup thickens just a little. Stir in lemon juice and the floral essence for a burst of aroma, then remove from heat and let the syrup cool to room temperature.
Step 3: Assemble the Warbat
This is where it starts to come alive. Preheat your oven to 375°F (190°C). Butter a 9 by 13 inch baking dish to prevent sticking. Layer four sheets of phyllo dough in the dish, brushing each sheet generously with melted butter to ensure crisp golden layers. Spread a thin, even layer of the cooled ashta over the phyllo, then cover with another four sheets of phyllo, again brushing each with butter. Repeat this layering process until all the ashta filling and phyllo sheets are used, finishing with a final layer of buttered phyllo dough. Before baking, use a sharp knife to cut the assembled warbat into squares or diamonds so slicing after baking is effortless.
Step 4: Bake and Add Syrup
Bake the warbat for 25 to 30 minutes or until the top layers of phyllo turn a brilliant golden brown and are crisp. Remove the hot pastry from the oven and immediately pour the cooled simple syrup over it slowly and evenly. This allows the syrup to soak deliciously into the layers without making the pastry soggy. Let the warbat cool slightly—this step locks in moisture and flavor, delivering a wonderful balance of crunchy and creamy with every bite.
How to Serve Warbat with Ashta and Simple Syrup Recipe
Garnishes
A sprinkle of finely ground pistachios or walnuts on top adds a beautiful pop of color and a nutty crunch that perfectly complements the sweet, creamy warbat. Not only does it catch the eye, but it also introduces an additional layer of texture that guests will love.
Side Dishes
Serve your warbat with a gently brewed cup of black tea or rich Arabic coffee to accentuate the floral notes in the dessert. The bitterness of these beverages contrasts deliciously with the sweet syrup and creamy filling, making your dessert experience even more memorable.
Creative Ways to Present
Looking to impress at your next dinner party? Arrange your cut warbat pieces on a beautiful platter with scattered edible rose petals and a dusting of powdered sugar. For a modern twist, add a dollop of whipped cream or a scoop of vanilla ice cream on the side to add creaminess that balances the crispy layers. These little touches elevate the presentation and excitement around this classic dessert.
Make Ahead and Storage
Storing Leftovers
If you have any leftover warbat, store it in an airtight container at room temperature for up to two days. The layers remain pleasantly crisp and the filling stays fresh. Avoid refrigerating if you want to keep the phyllo flaky, but if your kitchen is warm, refrigeration is fine—just expect the phyllo to soften.
Freezing
Warbat freezes wonderfully if you want to prepare it in advance. Wrap pieces individually in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to one month. To enjoy, thaw at room temperature and briefly warm in the oven to restore crispness.
Reheating
Reheat warbat in a preheated oven at 325°F (160°C) for 5 to 8 minutes to bring back that delightful crispiness and warm the filling. Avoid microwaving as it can make the phyllo soggy and less appealing.
FAQs
What is ashta and where can I buy it?
Ashta is a creamy milk-based filling commonly used in Middle Eastern desserts, known for its custard-like texture. You can find it ready-made at Middle Eastern grocery stores, but it’s easy and rewarding to make fresh at home with simple ingredients like milk, cream, sugar, and cornstarch.
Can I substitute phyllo dough with puff pastry?
Phyllo dough’s ultra-thin, crisp layers are key to warbat’s signature texture, making puff pastry a less ideal substitute. Puff pastry is thicker and heavier, and while still tasty, it won’t provide the same delicate crunch and flakiness that phyllo brings.
Is rose water necessary?
Rose water or orange blossom water adds an authentic floral aroma that brightens the dessert, but it is optional. If you don’t have any on hand or prefer a milder flavor, you can simply omit it without compromising the core taste of the warbat.
How do I prevent the phyllo from tearing?
Phyllo is delicate, so gently unroll it and cover sheets not in use with a damp towel to keep them moist and pliable. When brushing butter, do so sparingly and evenly to avoid tearing. Taking your time with layering also helps prevent breaks.
Can this recipe be made vegan?
Traditional warbat relies on dairy butter, milk, and cream, but you can try plant-based alternatives. Use vegan butter, almond or oat milk, and a suitable thickener to replace cornstarch custard. The flavor and texture will differ a bit but can still yield a delicious treat!
Final Thoughts
If you’re ready to bring a bit of Middle Eastern magic into your kitchen, this Warbat with Ashta and Simple Syrup Recipe is the perfect place to start. It’s rewarding to make, joyous to eat, and guaranteed to win hearts at your table. Don’t hesitate to try this incredible dessert—you’ll be proudly sharing a slice of your new favorite tradition in no time.
Print
Warbat with Ashta and Simple Syrup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Description
Warbat with Ashta and Simple Syrup is a delightful Middle Eastern dessert featuring layers of flaky phyllo dough filled with a rich and creamy ashta custard, baked to golden perfection and soaked in fragrant rose-scented sugar syrup. This traditional sweet treat combines crisp pastry, luscious filling, and a floral syrup that makes it perfect for celebrations or an elegant afternoon treat.
Ingredients
Phyllo Layers
- 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)
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
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.
- Cook the Ashta: Heat the mixture over medium heat, stirring constantly, until it thickens and forms a smooth custard-like consistency, about 5-7 minutes.
- Finish the Ashta: Remove from heat and stir in the butter and rose or orange blossom water if using. Set aside to cool completely.
- Make the Simple Syrup: In a small saucepan, combine sugar and water. Bring to a boil over medium heat, then reduce to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
- Add Flavor to Syrup: Stir in lemon juice and rose or orange blossom water if using. Remove from heat and let cool.
- Preheat Oven: Set the oven to 375°F (190°C).
- Prepare Baking Dish: Brush a 9×13-inch baking dish with melted butter.
- Layer Phyllo Sheets: Layer 4 sheets of phyllo dough in dish, brushing each sheet with melted butter before adding the next.
- Add Ashta Filling: Spread a thin layer of cooled ashta filling evenly over the phyllo layers.
- Repeat Layers: Continue layering another 4 sheets of phyllo dough on top of the ashta, brushing each with butter, then layer with more ashta. Repeat until filling and phyllo are used.
- Cut the Pastry: After the final phyllo layer, use a sharp knife to cut the assembled pastry into squares or diamonds.
- Bake: Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp.
- Apply Syrup: Remove hot warbat from oven and immediately pour the cooled simple syrup evenly over the pastry. Let it soak in and cool slightly.
- Garnish: Sprinkle with ground pistachios or walnuts if desired.
- Serve: Serve warm or at room temperature alongside tea or coffee.
Notes
- Ensure the phyllo dough stays covered with a damp towel while assembling to prevent drying out.
- Be gentle when layering phyllo sheets as they are thin and delicate.
- Rose water or orange blossom water adds authentic fragrance but can be omitted if unavailable.
- You can substitute the nuts garnishing with almonds or omit altogether for a nut-free version.
- This dessert tastes best the day it’s made but can be stored covered in the refrigerator for up to 2 days.
