Description
Warbat Bil Ashta is a classic Middle Eastern dessert featuring delicate, crispy phyllo pastry filled with a luscious, creamy ashta custard. This elegant treat is infused with fragrant orange blossom and rose waters, baked to golden perfection, and soaked in a fragrant sugar syrup for a perfect balance of textures and flavors.
Ingredients
Scale
Pastry and Butter
- 12 sheets Phyllo Sheets (Keep covered to prevent drying out)
- 1 cup Clarified Butter (Can substitute with ghee)
Ashta Cream Filling
- 2 cups Whole Milk (Use whole for best consistency)
- 1 cup Heavy Whipping Cream (Essential for creaminess)
- 1/2 cup Granulated Sugar (Adjust to taste)
- 1 tablespoon Cornstarch (Used for thickening)
- 1 tablespoon Orange Blossom Water (Key for authentic flavor)
- 1 teaspoon Rose Water (Optional but recommended)
Sugar Syrup
- 1 cup Granulated Sugar (Adjust based on preference)
- 1 cup Water
- 1 tablespoon Lemon Juice (Prevents crystallization)
- 1 teaspoon Rose or Orange Blossom Water (Optional for flavor)
Instructions
- Prepare the Filling: In a saucepan, whisk together whole milk, heavy whipping cream, granulated sugar, cornstarch, orange blossom water, and rose water. Cook over medium heat, stirring continuously for about 10-15 minutes until the mixture thickens into a creamy custard. Transfer the filling to a bowl, cover with plastic wrap to prevent a skin from forming, and let it cool completely.
- Make the Sugar Syrup: In a separate pot, combine granulated sugar, water, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and stir in the optional rose or orange blossom water. Set the syrup aside to cool to room temperature.
- Assemble the Pastries: Preheat your oven to 350°F (175°C). On a clean surface, lay one phyllo sheet and brush it thoroughly with melted clarified butter. Layer another sheet on top and brush with butter. Repeat this layering process until all phyllo sheets are stacked. Cut the stack into 3-4 inch squares. Place about a tablespoon of the cooled ashta cream filling in the center of each square. Fold the phyllo corners over the filling to form triangle shapes, ensuring they are sealed well to prevent leakage.
- Bake the Pastries: Arrange the assembled pastries on a baking sheet. Bake in the preheated oven for approximately 30 minutes, or until they turn golden brown and crispy. Once baked, immediately pour the warm sugar syrup over the hot pastries to soak in the syrup. Allow them to cool completely before serving to enjoy the perfect balance of crispy texture and creamy filling.
Notes
- Keep phyllo sheets covered with a damp cloth while working to prevent them from drying out.
- The ashta cream filling must be thick enough to hold shape but still soft; adjust cooking time accordingly.
- Use clarified butter or ghee for the best flavor and crispiness in the phyllo layers.
- The syrup can be stored in the refrigerator and reheated before use.
- Folding the pastries tightly is essential to prevent the cream from leaking during baking.
- Orange blossom and rose water provide authentic Middle Eastern floral notes; do not skip if aiming for traditional flavor.
