وربات بالقشطة
These pastries are crunchy, creamy, dreamy and oh-so-delicious! Layers of crispy phyllo dough separated by washes of buttery samneh are baked to golden perfection then filled with rich qashta and drizzled with floral-scented sugar syrup.


Warbat bil Ashta
Crunchy, creamy, dreamy pastries filled with rich qashta and drizzled with rose-scented syrup.
Ingredients
Simple Syrup (Attar)
- 2 cups sugar
- 1 cup water
- juice of ½ a lemon
- 1 tbsp orange blossom water
- 1 tablespoon rose water
Clotted Cream (Ashta)
- 1 L whole milk
- 500 ml whole milk
- ½ cup whipping cream
- ¼ cup white vinegar
- 3 tablespoon cornstarch
- 2 tbsp flour
- 2 tablespoon semolina fine
- ½ teaspoon rose water
- ½ tsp orange blossom water
Dough
- 1 package phyllo dough
- 1 cup ghee melted
Instructions
- To make sugar syrup, combine sugar and water in a saucepan and simmer for 10 minutes. Pour in remaining ingredients and simmer for one more minute. Turn off heat.
- To make the ashta, bring 1L milk to a gentle simmer over medium heat, stirring occasionally so the milk doesn’t burn.
- Turn off the heat and add the vinegar. Continue stirring to encourage clotting. The curds will instantly begin to separate from the whey.
- Using a slotted spoon, remove the curds and place into a bowl. Toss the whey.
- In a small bowl, dissolve the corn starch and flour in the remaining milk and cream. In the same pot, bring the milk, cornstarch mixture and semolina to a gentle simmer.
- Turn off the heat and add the flavoured waters. Stir well.
- Fold the curds into the cream base. Set aside.
- Remove the phyllo dough from the package and lay on a clean surface.
- Count 8 sheets of phyllo and keep the rest of the dough underneath a towel.
- Using a pastry brush, brush a layer of dough with ghee and put another layer of dough on top. Repeat with the remaining layers until you have 8 sheets.
- Using a ruler, cut strips of dough lengthwise.
- Cut each strip into 10cm squares. Fold each square in half diagonally, creating a triangle.
- Place each triangle onto a greased pan and bake at 400°F for 30 minutes.
- When done, remove from oven and immediately drizzle with attar. The attar will make them flexible to open. Gently open each warbat and fill with ashta.
- Garnish with pistachios. Serve at room temperature.
Nutrition
Sodium: 116mgCalcium: 74mgVitamin C: 1mgVitamin A: 167IUSugar: 19gFiber: 1gPotassium: 99mgCholesterol: 31mgCalories: 243kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 12gProtein: 4gCarbohydrates: 31gIron: 1mg
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