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

Safana Zahili

Crunchy, creamy, dreamy pastries filled with rich qashta and drizzled with rose-scented syrup.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Middle Eastern

Servings 25

Calories 243 kcal

Ingredients

  

1x2x3x

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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