This Warbat recipe is a must-try if you’re a fan of flaky, buttery pastries. Warbat, with its layers of crispy filo pastry and a creamy ashta filling, is the perfect dessert to impress your guests or enjoy as a sweet treat at home. The combination of the crunchy pastry and smooth, luscious filling makes this dessert absolutely irresistible. I love making Warbat because it’s simple yet elegant, with a flavour that’s sure to satisfy your sweet tooth.
If you enjoy Warbat, you’ll also love my Shaybiyat recipe, which is quite similar but with the ashta filling baked right into the pastry, creating a slightly different but equally delicious experience. And for something with a fruity twist, try my Apricot and Pistachio Baklawa Parcels—a delightful variation on traditional baklawa where I’ve made parcels filled with pistachios and dried apricots. These recipes are all perfect for anyone who loves pastries and wants to try something a bit different, all while keeping that delicious Middle Eastern flavour.
Step 1.
Preheat your oven to 180°C (350°F).
In a small pot prepare the filling by mixing together the milk, double cream, cornflour, semolina, and rose water until smooth and well combined. Set aside.
Step 2.
On a clean and dry work surface, place 8 filo pastry sheets on top of each other, and cut the layered sheets into 12 squares using a sharp knife.
Step 3.
Arrange the pastry squares on a baking trays lined with parchment paper, making sure to leave a small gap between each square.
In a small saucepan, melt the ghee over medium heat until hot. Pour the hot ghee over the pastry squares, making sure to cover each square completely.
Step 4.
Place the baking tray into the preheated oven and bake for 20-25 minutes, or until the pastry squares are golden brown.
Remove the baking tray from the oven and drizzle the sugar syrup over the hot pastry squares. Allow the pastry to cool for 10 minutes.
Step 5.
After the pastry squares are cool, gently open them using your hands.
Fill each one with the ashta filling using a piping bag and for the final touch, dip the side of each warbat dessert into crushed pistachio."
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