If you’re craving a dessert that sings with layers of flaky pastry, luscious cream, and a fragrant sweetness that feels like a warm hug, the Warbat with Ashta and Simple Syrup Recipe is exactly what you need. This Middle Eastern treasure combines delicate phyllo dough with a silky ashta filling, all drenched in a beautifully scented simple syrup. Every bite offers a perfect balance of textures and flavors that will have you reaching for seconds before you know it.
Ingredients You’ll Need
The magic of Warbat lies in its simplicity—the ingredients are straightforward yet so essential that each plays a vital role in achieving that perfect creamy, crispy, and sweet harmony.
- Phyllo dough (1 package, about 12 sheets): Thin, flaky layers that create the signature crisp texture for the pastry.
- Unsalted butter (1/2 cup melted for brushing + 1 tbsp for filling): Adds richness and helps crisp the phyllo, while enriching the creamy filling.
- Ground pistachios or walnuts (1/4 cup, optional): For garnish, adding a lovely crunch and a nutty finish.
- Whole milk (2 cups): The creamy base of the ashta custard filling.
- Heavy cream (1/2 cup): Boosts the richness and smooth texture of the ashta filling.
- Cornstarch (1/4 cup): Essential for thickening the filling to that perfect custard consistency.
- Sugar (1/2 cup, plus 1 cup for syrup): Sweetens both the filling and the syrup that soaks the pastry.
- Rose water or orange blossom water (1 tsp, optional): Adds a fragrant, floral note that elevates the dessert beautifully.
- Water (1/2 cup for syrup): Combines with sugar to create the simple syrup that adds moisture and shine.
- Lemon juice (1 tsp for syrup): Balances sweetness with subtle tartness and helps prevent crystallization.
How to Make Warbat with Ashta and Simple Syrup Recipe
Step 1: Prepare the Ashta Filling
Start by whisking together whole milk, heavy cream, sugar, and cornstarch in a medium saucepan. This ensures the cornstarch dissolves fully, preventing any lumps. Slowly heat the mixture over medium heat, stirring constantly. Watch closely as the custard thickens into a smooth, velvety texture over 5 to 7 minutes. Once perfect, take it off the heat and stir in butter and your choice of rose water or orange blossom water for that subtle fragrant kick. Let the ashta cool completely while you move on to the syrup.
Step 2: Make the Simple Syrup
The syrup is what transforms the baked warbat into a luscious treat. Combine sugar and water in a small saucepan and bring to a boil. Then lower the heat and let the syrup simmer gently for 5 to 7 minutes until it thickens just enough to coat the back of a spoon—it should be luscious but not gloopy. Stir in lemon juice and your floral water for a refreshing aroma. Remove from heat and let it cool while you prepare the pastry.
Step 3: Assemble the Warbat Layers
Preheat your oven to 375°F (190°C) and brush a 9×13-inch baking dish with melted butter—this keeps the bottom crisp and adds flavor. Lay four sheets of phyllo dough, brushing each with melted butter to prevent them from drying out and to create brilliant layers. Spread a thin layer of your cooled ashta over the phyllo, then add another four sheets on top, again brushing each with butter. Repeat layering with the remaining phyllo and filling until everything is used up, finishing with a top layer of phyllo. Use a sharp knife to cut the assembled pastry into squares or diamond shapes—it’s easier to cut before baking.
Step 4: Bake and Soak
Slide the warbat into your preheated oven and bake for 25 to 30 minutes until you see golden, crisp layers glistening on top. As soon as you pull it out of the oven, immediately drizzle the cooled simple syrup evenly over the hot pastry. The steam and warmth allow the syrup to sink into every flaky layer, giving that signature moist sweetness. Allow the warbat to cool a bit before serving so the layers set and flavors meld perfectly.
How to Serve Warbat with Ashta and Simple Syrup Recipe
Garnishes
Sprinkle ground pistachios or walnuts on top for a beautiful touch of color and a lovely nutty crunch that complements the smooth ashta filling. If you want to impress guests, a delicate dusting of powdered sugar or an extra drizzle of rose water can elevate presentation and aroma even further.
Side Dishes
Warbat pairs wonderfully with a simple cup of strong black tea or Arabic coffee. The richness of the pastry cuts through the bitterness of the drinks, creating a perfect balance. A light fruit salad featuring citrus or berries can also brighten up the dessert as a refreshing side.
Creative Ways to Present
Serve individual squares on pretty dessert plates, garnished with a fresh mint leaf and a sprinkle of crushed nuts. For a festive occasion, layering warm warbat alongside a scoop of vanilla ice cream or dollop of whipped cream adds a wonderful contrast in temperature and texture. You can also drizzle a little extra simple syrup or honey on top for those with a sweeter tooth.
Make Ahead and Storage
Storing Leftovers
Leftover warbat should be stored in an airtight container at room temperature for up to two days. The syrup-soaked pastry maintains its moistness, but be mindful that after a couple of days the phyllo may soften more, losing its initial crispiness.
Freezing
You can freeze warbat, though it’s best to do so before adding the syrup. Wrap tightly in plastic wrap and place in a freezer-safe container for up to one month. When ready to enjoy, thaw completely and bake again briefly to refresh the crisp layers before pouring on fresh syrup.
Reheating
Reheat leftover warbat gently in a low oven (around 300°F or 150°C) for 10 minutes to revive the crunch without drying out the interior. Avoid the microwave, which can cause the pastry to become soggy.
FAQs
Can I make Warbat with Ashta and Simple Syrup Recipe gluten-free?
Traditional warbat uses phyllo dough, which contains gluten. For a gluten-free version, you could try layering thin gluten-free pastry sheets or experimenting with alternatives, but it will alter the classic texture considerably.
What can I substitute for rose water or orange blossom water?
If you don’t have rose or orange blossom water, vanilla extract makes a good substitute that still adds lovely aroma, although the floral notes won’t be as pronounced.
Is it okay to prepare the ashta filling a day ahead?
Absolutely! Making the ashta ahead of time lets it chill and thicken nicely. Just cover it tightly and store in the fridge for up to 24 hours before assembling your warbat.
How do I prevent the phyllo dough from drying out during assembly?
Keep the phyllo covered with a damp towel while you work, and brush each sheet generously with melted butter. This keeps the layers flexible and ensures a golden, crispy finish after baking.
Can I use other nuts besides pistachios or walnuts for garnish?
Definitely! Almonds, hazelnuts, or even toasted coconut flakes would add a tasty crunch and unique flair to your warbat presentation.
Final Thoughts
Making the Warbat with Ashta and Simple Syrup Recipe is like inviting a piece of Middle Eastern tradition right into your kitchen. The combination of crisp phyllo, silky ashta, and fragrant syrup is nothing short of magical. If you’re looking to wow family or friends with a dessert that feels special but is achievable with simple ingredients, this recipe is a must-try. Trust me, once you taste it, warbat will become a cherished favorite you’ll want to bake again and again.
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
- Diet: Vegetarian
Description
Warbat with Ashta is a delicious Middle Eastern dessert featuring layers of flaky phyllo dough filled with a creamy ashta custard, all soaked in fragrant simple syrup and garnished with ground pistachios or walnuts. This treat combines creamy, sweet, and crisp textures, making it perfect for serving warm or at room temperature alongside tea or coffee.
Ingredients
Phyllo Pastry
- 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, whisk together whole milk, heavy cream, sugar, and cornstarch until smooth. Heat over medium heat, stirring constantly for 5-7 minutes until thickened to a custard-like consistency. Remove from heat, stir in butter and rose or orange blossom water if using. Set aside to cool completely.
- Prepare the Simple Syrup: In a small saucepan, combine sugar and water. Bring to a boil over medium heat, then reduce heat to a simmer for 5-7 minutes, stirring occasionally until syrup thickens slightly. Stir in lemon juice and rose or orange blossom water if desired. Remove from heat and let cool.
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Brush a 9×13-inch baking dish with melted butter to prevent sticking.
- Layer Phyllo Sheets: Place 4 phyllo sheets in the baking dish, brushing each sheet with melted butter before adding the next to ensure crispness and flakiness.
- Add Ashta Filling: Spread a thin, even layer of the cooled ashta custard evenly over the layered phyllo dough.
- Repeat Layers: Continue layering another 4 phyllo sheets brushed with butter on top of the filling. Repeat the process of adding ashta filling and phyllo layers until all filling and dough sheets are used, ending with phyllo on top.
- Score the Pastry: Using a sharp knife, cut the layered pastry into squares or diamond shapes for easy serving after baking.
- Bake the Warbat: Place the baking dish in the preheated oven and bake for 25-30 minutes until the pastry is golden brown and crisp.
- Add Simple Syrup: Remove the warbat from the oven and immediately pour the cooled simple syrup evenly over the hot pastry, allowing it to soak in thoroughly.
- Garnish and Serve: Sprinkle ground pistachios or walnuts on top if desired. Let the warbat cool slightly, then serve warm or at room temperature for a sweet, creamy, and flaky dessert experience.
Notes
- Make sure phyllo dough stays covered to prevent drying out while assembling.
- Adjust sugar in the filling and syrup based on your preferred sweetness level.
- Rose water and orange blossom water add traditional floral aromas but are optional.
- Use a sharp knife to score through phyllo layers gently to avoid tearing.
- Allow the pastry to cool slightly after syrup application to let it set perfectly before serving.
