Recipe Index

Ingredients

• PHYLLO:
• 1 pound phyllo sheets
• 1 cup unsalted butter, melted
• ASHTA:
• 2 cups heavy whipping cream
• 1 cup whole milk
• 1/4 cup granulated white sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• SIMPLE SYRUP:
• 3/4 cup water
• 1 1/2 cups granulated white sugar
• 1 teaspoon orange blossom water
• TOPPINGS:
• chopped pistachios, optional
• rose petals, optional

Method

1. Cook the heavy cream, milk, sugar, cornstarch, flour and vanilla extract in a small pot over medium heat, whisking continuously, until the mixture boils and thickens without clumps, then set the ashta aside to cool.
2. Make the syrup by boiling the water, sugar and orange blossom water in a pot until the sugar dissolves, then simmer it on low for 10 minutes and leave it to cool to room temperature so it thickens a little more.
3. Heat the oven to 350°F, keep the phyllo stack covered with a damp paper towel so it does not dry out, and take out 8 sheets, keeping them stacked.
4. Cut the stack of 8 sheets into long strips about 2 to 2.5 inches wide, fold each strip over into a triangle shape, and cut the folded strips to form the pieces.
5. Arrange the pieces on a tray and pour the melted butter over all of them, making sure every corner of phyllo is coated.
6. Bake for 18 to 20 minutes, until the pastries are golden brown and crisp.
7. Pour syrup over the warbat as soon as it comes out of the oven, using as much or as little as you like, and let the pieces cool for 8 to 10 minutes.
8. Open each piece gently, fill it with ashta using a spoon or piping bag, and sprinkle pistachios and rose petals over the filled pastries.

Prep: 1 h · Cook: 20 min · Total: 1 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data