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    Home » Warbat bil Ashta - Cream-Filled Pastries

    Warbat bil Ashta - Cream-Filled Pastries

    16 August 2021 by Safana Leave a Comment

    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.

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    Warbat bil Ashta

    Safana Zahili
    Crunchy, creamy, dreamy pastries filled with rich qashta and drizzled with rose-scented syrup.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 50 minutes mins
    Course Dessert
    Cuisine Middle Eastern
    Servings 25
    Calories 243 kcal

    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
    Did you make this recipe?I'd love to know how it was!
    Tried this recipe?Mention @eaternallyfresh or tag #eaternallyfresh!

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