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
Scale
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.
