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Warbat on a serving plate - Featured photo

Warbat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Wafa Shami
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 1 hour 5 minutes
  • Yield: 12 Pieces 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Palestinian/Middle Eastern
  • Diet: Halal


Warbat Dessert or Warbat Bil Ashta is an exquisite Middle Eastern dessert made with delicate layers of phyllo pastry dough filled with ashta, a luscious velvety rich cream, baked and drenched in sugar syrup.

Warbat is a delicious recipe often served on special occasions, it is made with a few simple steps and a handful of ingredient, and served hot or at room temperature.




  • 1 cup of heavy cream
  • 1 cup of whole milk
  • 4 tablespoons of corn starch
  • 1 tablespoon sugar
  • 1 teaspoon orange blossom water

Phyllo Pastry

  • 1 bag of phyllo dough 18 sheets (450 grams)
  • ½ cup of ghee
  • 1 cup sugar syrup
  • ¼ cup crushed pistachios


Making Ashta

  1. Add heavy cream, milk, sugar, and cornstarch in a saucepan.
  2. Whisk well before adding it to the heat. Corn starch needs to be completely dissolved while the liquid is cold to prevent it from clumping.
  3. Place the saucepan with the mixture over medium heat while continuing to whisk (about 10 minutes) once thickened, remove from heat, and stir in orange blossom water.
  4. Place the mixture in a glass bowl, let it cool off for 10-15 minutes then refrigerate for at least one hour before filling the phyllo pastry dough.

Cutting Phyllo Pastry

  1. Take phyllo dough out of the freezer the night before and keep in the fridge, and out of the fridge 1-2 hours before usage.
  2. Once phyllo dough is thawed, gently open the package and unroll the sheets.
  3. Lay phyllo dough sheets on a flat surface or a large cutting board.
  4. Feel free to use a ruler and measure small squares of 4” by 4”, and cut the sheets of phyllo using a very sharp knife or a pizza cutter.

Filling and Baking Warbat

  1. With a spoon or ice cream scooper scoop about 1 to 1.5 tablespoons of ashta cream filling and place at the center of each square.
  2. Once filled fold over to form a triangular shape.
  3. Once all folded place them on a greased baking tray.
  4. Brush all edges of each piece with melted ghee.
  5. Bake in a 400 F preheated oven for about 20-25 minutes or until golden brown. 
  6. Once they're out of the oven immediately pour over simple syrup (ater) then garnish with crushed pistachios.


  • For best results, sugar syrup is recommended to be made either the day before or a few hours before use. It needs to be completely cooled off.
  • To have a crispy texture it's important to immediately pour the cooled syrup after taking warbat out of the oven. This step will prevent them from becoming soggy!
  • Make sure to mix corn starch with the cold liquid ingredients to help completely dissolve it and will prevent it from clumping.
  • Continue to whisk ashta ingredients while on medium heat, if you notice any clumping take the pot off the heat and continue stirring until you see a smooth texture.
  • Phyllo pastry must be at room temperature, which will make it easier to work with.
  • You can remove phyllo pastry from the freezer and keep it in the fridge the night before, then over-the-counter for 1-2 before using.
  • Make sure that warbat are baked uncovered.