Description
Warbat Bil Ashta is a luscious Middle Eastern dessert featuring delicate, crispy phyllo pastry filled with creamy ashta cream. This elegant treat is soaked in fragrant sugar syrup infused with rose and orange blossom waters, resulting in a perfect balance of textures and floral flavors that will delight your palate.
Ingredients
Scale
Phyllo and Butter:
- 12 sheets Phyllo Sheets (Keep covered to prevent drying out)
- 1 cup Clarified Butter (Can substitute with ghee)
Ashta 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: Whisk together whole milk, heavy whipping cream, granulated sugar, cornstarch, orange blossom water, and rose water in a saucepan. Cook over medium heat, stirring continuously until the mixture thickens into a creamy consistency, about 10-15 minutes. Transfer the thickened cream mixture 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 to a boil, then reduce heat and simmer gently for 5 minutes to dissolve and concentrate the syrup. Remove from heat and stir in optional rose or orange blossom water for fragrance. Set the syrup aside to cool.
- Assemble the Pastries: Preheat your oven to 350°F (175°C). Take one phyllo sheet and brush it evenly with melted clarified butter, then layer another phyllo sheet on top and brush it with butter as well. Continue this layering process until you have a stack of buttered phyllo sheets. Cut the layered sheets into 3 to 4-inch squares. Place a tablespoon of the cooled ashta cream in the center of each square, fold the corners over to form neat triangles, and arrange them on a baking sheet.
- Bake the Pastries: Bake the assembled pastries in the preheated oven for about 30 minutes or until they turn golden brown and crisp. As soon as they come out of the oven, immediately pour the warm sugar syrup evenly over the pastries to allow them to soak up the sweet fragrant syrup. Let the pastries cool to room temperature before serving.
Notes
- Keep phyllo sheets covered with a damp cloth while working to prevent drying out.
- Use clarified butter or ghee to ensure crispiness and prevent sogginess.
- The ashta filling must be cooked carefully while stirring to avoid lumps.
- Syrup should be warm when poured over hot pastries to maximize absorption.
- You can adjust sugar in the filling and syrup to suit your preferred sweetness.
- Folding the pastries neatly helps retain the cream inside and achieve a beautiful presentation.
