Go Back

Warbat Cream Pastry Recipe

Warbat Cream Pastry is a beloved Middle Eastern dessert known for its irresistibly flaky layers of phyllo dough wrapped around a rich, fragrant ashta cream filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings: 12 pastries
Course: Dessert
Cuisine: Middle Eastern
Calories: 280
Ingredients Equipment Method Video Notes

Ingredients
  

For the Ashta Cream Filling

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tbsp cornstarch
  • 3 tbsp sugar
  • 1 tsp orange blossom water

For the Pastry

  • 1 pack phyllo dough (18–20 sheets), thawed
  • 1 cup clarified butter (ghee), melted

For the Sugar Syrup

  • 1 cup sugar
  • ½ cup water
  • 1 tsp lemon juice
  • 1 tsp orange blossom water (optional)

Equipment

  • Heavy-bottomed saucepan (for ashta cream)
  • Whisk
  • Pastry brush (silicone recommended)
  • Sharp knife or pizza cutter
  • Baking tray
  • Mixing bowls
  • Measuring cups and spoons
  • Clean kitchen towel (slightly damp for phyllo)

Method
 

  1. Step 1: Prepare the Sugar Syrup

    In a saucepan, combine sugar and water.
    Bring to a boil, then reduce heat and simmer for 10 minutes.
    Add lemon juice and orange blossom water.
    Remove from heat and let cool completely.

  2. Step 2: Make the Ashta Cream

    In a cold saucepan, whisk together milk, cream, cornstarch, and sugar.
    Place over medium heat and whisk continuously.
    Cook for about 10 minutes until thick and smooth.
    Once it reaches a boil, remove from heat.
    Stir in orange blossom water.
    Cover with plastic wrap (touching the surface) and chill for 1 hour.

  3. Step 3: Prepare the Phyllo Dough

    Let phyllo dough sit at room temperature for 1–2 hours.
    Lay sheets flat and cut into 4x4 inch squares.
    Keep unused sheets covered with a damp towel to prevent drying.

  4. Step 4: Bake

    Preheat oven to 180°C (350°F).
    Brush tops generously with butter.
    Bake for 20–25 minutes until golden and crisp.

  5. Step 5: Finish

    Remove from oven and immediately drizzle with cooled syrup.
    Garnish with crushed pistachios.
    Serve warm or at room temperature.

Video

Notes

Cooking Tips

  • Always mix cornstarch with cold liquid first to avoid lumps.
  • Keep phyllo covered at all times to prevent cracking.
  • Don’t overfill pastries to avoid leakage.
  • Use warm (not hot) butter for easy brushing.
  • Ensure syrup is cool before pouring over hot pastries for best texture.