Warbat

Crispy flakey phyllo pastries soaked in a floral simple syrup and filled with the most delicious custard cream! This dessert is always a crowd-pleaser and just makes for the perfect treat to enjoy with a cup of tea!

WORKING WITH PHYLLO DOUGH SHEETS

This recipe will require a 1-pound box of phyllo sheets. Now working with phyllo sheets can be tricky as they’re super thin and dry out quickly but if you follow these few tips, it’ll be a breeze.

• NEVER leave the phyllo sheets uncovered while working. They will dry out fast, causing it to tear or even crumble when touched. I like to dampen a paper napkin or clean towel and use it as a cover for the phyllo sheets. Every time I need a sheet, I uncover it, take one out, and cover it again.
• Butter is your BEST FRIEND! Unlike baklawa, this dessert is a lot less tedious and you don’t need to butter every sheet. Once the phyllo sheets are filled, rolled, and placed in the tray, pour butter on top and make sure it spreads all around into every corner and crevice. This will also prevent them from cracking and coming out dry after the oven. It also adds a beautiful rich taste.
• MAKE SURE the packaged phyllo dough is at room temperature before use. You can transfer it from the freezer to the fridge the day before or take it out of the freezer and let it sit on the counter for about two to three hours until room temp.
• Your hands NEED TO BE dry when working with the phyllo. If there’s water on your hands for any reason, it’ll make the sheets soggy.

MAKING THE ASHTA

Ashta is like a custard or thick cream used in a lot of Arab/Middle Eastern desserts such as kanafa. It’s absolutely delicious and this recipe for ashta is the best I ever had. Definitely do not buy it premade from the store. You have to make it fresh to have the right consistency for this recipe and it also just tastes a million times better. I promise it’s also really easy. Once you become a pro at making it, you’ll be able to make so many other desserts that require it.

HERE ARE THE INGREDIENTS YOU WILL NEED:

• 2 cups heavy whipping cream
• 1 cup whole milk
• 1/4 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

To a small pot over medium heat, add the heavy cream, milk, sugar, cornstarch, all-purpose flour, and vanilla. Whisk together continuously so there are no clumps and bring to a boil. Drop the heat to low and it will begin to thicken, just make sure to continuously whisk and scrape the sides of the pot as well as the bottom to avoid clumping. Once it has a thick consistency, take off the heat and transfer it to a bowl. Cover the top with Saran Wrap and pop it in the fridge to cool down.

THE SIMPLE SYRUP

After the pastries come out of the oven, it gets covered in a simple syrup. I like to prepare it right after the ashta and before rolling the phyllo.

YOU ONLY NEED THREE INGREDIENTS:

• water
• granulated white sugar
• orange blossom water

Just bring it all to a boil in a pot until the sugar is completely dissolved and then simmer for 10 minutes. Transfer to a bowl and allow it to cool to room temperature.

HOW TO PREPARE THE PHYLLO FOR THIS RECIPE

Once the ashta is prepared and cooled down, we can work on the phyllo. This recipe works best on a large baking sheet, about the size of 13 inches x 18 inches. Take out the sheets of phyllo and keep them stacked. Cover them with a damp paper towel so they do not dry out. Remove 8 sheets and keep them stacked. Cut the stack of 8 sheets into long strips about 2 to 2.5 inches wide. Fold over each strip to make a folded triangle shape and then cut. Repeat until each strip is cut into individual triangles folded over. The tray will fit 24 pieces if you arrange them into four pieces in the shape of a square as pictured below.

Once all assembled on the tray, pour melted butter all over the top, making sure all the phyllo is coated in every corner and then it’s time to bake in the oven. It will seem like way too much butter but the phyllo NEEDS it. If you have ever made baklawa before, you know that phyllo sheets soak up so much butter. Otherwise, it will be dry.

Bake in the oven for about 18 to 20 minutes or until beautifully golden brown and crispy.

Immediately when the warbat comes out of the oven, cover them in syrup and it will sizzle and start to soak it up right away. It is very important to soak them immediately out of the oven or else they will get soggy. Use as much or as little as you like depending on the sweetness level. Allow them to cool for about 5 to 8 minutes and then gently open up each one and fill with ashta using a spoon or piping bag.

Finish it off with chopped pistachios and rose petals to enjoy! Store any leftovers in an air-tight container or wrap them with saran wrap in a tray and keep them in the fridge. They are best enjoyed the day of though!

Watch How to Make It

Other Desserts Like This to Try

• Sticky Date Cake
• Banana Pudding
• Thumbprint Cookies
• Briwat – Moroccan Almond Pastry

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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