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Warbaat bi ashta
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Warbat bi Ashta

Warbat bi Ashta is a classic Middle Eastern dessert made with crispy phyllo, fragrant syrup, and a creamy filling. Light, elegant, and easy to make, it’s perfect for Ramadan, gatherings, or anytime you want a special homemade treat.
Course Dessert
Cuisine Lebanese, Middle Eastern
Keyword warbat bi ashta
Prep Time 20 minutes
Cook Time 30 minutes
Assemble time 10 minutes
Total Time 1 hour
Servings 40 Small pieces

Ingredients

For the warbat

  • 1 package phyllo dough
  • 1 cup butter or ghee or as needed
  • Crushed pistachios for garnish
  • Simple syrup see below
  • Arabic Ashta see below

Ashta

  • To Make the Ricotta Base
  • 2 L full-fat milk
  • 1/3 cup vinegar
  • To Make the Cream
  • 1 L milk
  • 1/3 cup sugar
  • 7 tbsp cornstarch
  • 2 tsp rose water
  • 2 tsp orange blossom water

Simple Syrup

  • 2 cups sugar
  • 1 cup water
  • 2 tsp lemon juice
  • 1 tsp rose water
  • 1 tsp orange blossom water

Instructions

Make the Ashta filling

  • Heat 2 L milk until it starts to simmer.
  • Add vinegar, stir gently, and let it curdle.
  • Strain to get a soft ricotta-like cheese. Set aside.
  • In another pot, mix 1 L milk, sugar, and cornstarch.
  • Cook while stirring until thick like pudding.
  • Add the ricotta you made, mix well.
  • Stir in rose water and orange blossom water, cook 2–3 more minutes.
  • Remove and let it cool completely.

Make the syrup

  • Put sugar and water in a pot.
  • Heat until it starts bubbling (don’t stir).
  • Add lemon juice, rose water, and orange blossom water.
  • Simmer about 4 minutes, then let it cool fully.

Prepare the phyllo

  • Take phyllo out and cut into squares (use 6–8 sheets stacked).
  • Fold each square into a triangle.
  • Brush a tray with butter or ghee.
  • Place triangles on tray and brush or drizzle butter on top.

Bake and add syrup

  • Bake at 340°F (170°C) for about 25–30 minutes, until golden and crispy.
  • As soon as they come out of the oven, drizzle with cold syrup.
  • (Hot pastry + cold syrup = perfect texture.)

fill with Ashta and serve

  • Let pastries cool completely.
  • Slice the middle gently with a knife.
  • Pipe or spoon in the Ashta.
  • Dip edges in crushed pistachios.
  • Serve right away or chill until serving.
  • Best eaten the same day while still crispy.

Notes

  • Homemade Ashta gives the best flavor, but ricotta can be used for a quicker version.
  • The syrup must be fully cooled before pouring over hot pastry to keep it crisp.
  • Warbat shells can be baked a day ahead and stored unfilled in an airtight container.
  • Fill the pastries shortly before serving so they don’t soften.
  • Ashta will thicken more as it chills in the fridge.
  • If your cream feels too thick after chilling, stir it gently until smooth again.
  • You can adjust the floral waters to taste if you prefer a lighter aroma.
  • Best served the same day for the perfect crispy texture.