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Lebanese Warbat Bil Ashta, also known as Shaabiyat, is a delicious dessert popular throughout the Middle East. These Middle Eastern cream-stuffed pastries are the perfect post-iftar treat to end your day of fasting during the holy month of Ramadan.

Shaabiyat are made of crispy, dreamy, sweet, and delicious layers and layers of phyllo dough filled with a traditional homemade Lebanese Ashta cream filling and doused with a simple syrup.


Ultimate Crispiness

Crispy, dreamy, sweet, and delicious layers and layers of phyllo dough filled with a traditional homemade Lebanese Ashta cream filling and finished with a rose-water syrup. These warbat are delicious.
Lebanese sweets are not only delicious, but they also make for amazing eye candy.

Ramadan desserts are not just sweet treats; they’re cherished traditions, shared moments, and symbols of the warmth and unity that define this sacred month.

Shaabiyat, a beloved dessert in Middle Eastern cuisine, holds a special place in my heart. This delectable treat, known for its layers of flaky pastry and creamy filling, is more than just a dessert—it’s a symbol of tradition, heritage, and the joy of sharing sweet moments with my family, especially during Ramadan.

What makes Shaabiyat truly exceptional is its ability to captivate the senses with every bite. The crispiness of the pastry contrasts beautifully with the richness of the filling, creating amazing flavors. Whether enjoyed as a decadent finale to a festive feast or savored as a comforting treat, Shaabiyat never fails to delight.



What are Warbat Bl Ashta?

Shaabiyat, a beloved dessert across the Middle East, transcends borders with its irresistible appeal. Layers of delicate phyllo dough brushed with butter or ghee, encase homemade ashta, creating a heavenly treat baked to golden perfection.

Known as Warbat Bil-Ashta in some regions, these delectable pastries hold special significance during Ramadan, where they grace tables as symbols of celebration and togetherness.

Warbat are made of three main ingredients:

  • Phyllo dough, readily available and easy to handle, forms the base of the dessert.
  • Ashta, a rich and thick cream, serves as the luscious filling. Ashta is a staple in many Middle Eastern desserts, including Aish El Saraya, Mahalabia, and Znood El Sit.
  • Simple syrup, made from a blend of sugar and water, is used to sweeten the dessert. Simple syrup is a common ingredient in Middle Eastern sweets, particularly those made with phyllo dough, such as Warbat, Baklava, and Znoud El Sit.

Why I Love This Recipe

Warbat recipe is a no-fail recipe even for beginner cooks. Its ingredients are easy to find in supermarkets. Although it may look somehow intricate with all those layers, I have provided you with detailed step-by-step instructions. So, the process is not complicated.

My favorite step is pouring the sugar syrup or Ater over the Shaabiyat. Personally, my favorite moment arrives with the graceful pouring of the sugar syrup or Attar over the Shaabiyat—a sight that leaves my girls eagerly awaiting their chance to savor. The aroma in my kitchen spreads outside and calls for my neighbors too.

Moreover, Shaabiyat is a versatile dessert that can be customized to suit your preferences. Whether you prefer it with a drizzle of syrup, a sprinkle of nuts, or a dusting of powdered sugar, there are endless ways to enjoy this delicious treat.


Delicious Phyllo Pastries Filled with Creamy Ashta

Warbat Bl Ashta, the perfect dessert to serve post iftar in Ramadan. Stuffed with ashta, drizzled with simple syrup, and garnished with pistachios, it's hard to resist it.
A decadent dessert to share with your loved ones.

Here is what you need to make Warbat bil Ashta

Ashta/ Cream Filling

Traditionally, ashta is made by skimming off the layer of fat that forms when boiling milk. It’s similar to clotted cream and the Middle Eastern equivalent of South Asian malai. Here, I’m using an easier ashta recipe, which tastes great too.

You must first prepare the ashta and allow it to cool to room temperature before filling the pastries. This is because you want the filling to allow the filling to hold up well after you cook warbat in the oven. If you’re making this on a busy day, you can make the homemade Ashta filling 1 to 2 days ahead of time.


Sugar Syrup

Sugar syrup is a common ingredient in Arab desserts. When the pastries come out of the oven, we’ll pour it over them.


Phyllo Dough

We will be laying down layers of phyllo dough, brushing each layer with butter or coconut oil. Then, we will cut the whole stack into small squares and stuff them with the ashta that we made earlier.


Crunchy Warbat Bil Ashta

Crispy phyllo dough (warbat)  filled with ashta cream and baked to perfection.
Crispy, crunchy, and dreamy post iftar dessert.

What is the Phyllo Dough?

Phyllo (or Filo) is a very thin, unleavened dough that is commonly used in pastries. It is best known for its use in baklava. Most grocery stores sell phyllo in the freezer section alongside puff pastry dough.

Phyllo dough comes with all the layers on top of one another and rolled up. Because the dough is so thin, you must be gentle when working with it to avoid rips.


A Royal Dessert

A tray filled with five triangle-shaped phyllo dough stuffed with ashta and decorated with ground pistachios and dried rose petals.
Crunchy Warbat Bil Ashta garnished with crushed pistachios and drizzled with simple syrup!

Warbat vs Baklava

Warbat is an Arabic sweet pastry formed in a triangular shape. It is made of phyllo dough to form thin layers and filled with custard, ashta or ashta (sweetened clotted milk), or cream cheese.

You douse it with sugar syrup referred to as attar or atter in Arabic to give it a sweet taste. The final touch is a sprinkle of vivid green ground pistachio.

Warbat filled with cream or Shaabiyat are usually related to the holy Ramadan month as a main post-iftar treat.

Similarly, baklava follows almost the same steps. However, it differs in the filling. It is filled with crushed nuts like almonds, peanuts, walnuts, or pistachios. It is very famous for showing happiness during Islamic Eids, baby birth, or graduation parties.


The Perfect Post-Iftar Treat

Crispy, crunchy warbat filled with cream and garnished with pistachios are the perfect post-iftar dessert.

Frequently Asked Questions

Why does the sugar syrup crystalize?

Making sugar syrup is easy, but you have to keep an eye on it all the time. If it crystallizes, then it is overcooked. Pay attention to the time. While stirring, you can feel that this is the right texture!

Can Warbat bil Ashta be frozen?

It is not recommended. Once brushed with ghee or butter, the phyllo dough will not hold up right after it thaws if you freeze it. It might become too soft. It is better to make Shaabiyat one or two days ahead maximum.

Can I use only 10 sheets of phyllo?

Based on several trials, the best amount of sheets is 15. It is ok to use less than that, but your dough will not be thick enough.

Do you serve shaabiyat hot or cold?

Shaabiyat are perfect however you like them. You can serve them warm, at room temperature, or cold.

Can I use puff pastry instead of phyllo for Shaabiyat?

Puff pastry is denser than phyllo. For Shaabiyat, you want a flaky crispy layer. You can give it a try but do not expect to have the same result.


Pro Tips

  • Allow the filling to cool down and come to room temperature before filling it in the pastry dough. This will make the filling hold up after cooking.
  • Do not prepare the phyllo sheets before getting the creamy ashta ready because they might dry out!
  • It is better to douse the sugar syrup over the delicious Shaabiyat immediately after baking. So, they will be drenched in sugar syrup or atter. You can add them later, but the pastry will be a bit dry. Then, it is hard to absorb the sweet sugar syrup.
  • Do not cover the tray or wrap it with plastic wrap because shaabiyat will become moist and lose their crunch. It is better to wrap it in a paper bag after it totally cools down.
  • You can serve warbat bl ashta warm, at room temperature, or cold.
  • Store: Store the ashta what are the container in the fridge for 3-7 days. Use it to make several different recipes if you have leftovers. Also, Store the warbat in an airtight container in the fridge for 3-7 days.
  • Reheat: Turn the oven on to 350°F. Place the warbat on a baking sheet. Heat them for about 7-10 minutes or until warm and crispy.

Variations

Nut-filled Shaabiyat: Add a layer of finely chopped nuts, such as pistachios or almonds, between the layers of phyllo dough for added texture and flavor.


You’ll Fall In Love from the First Bite!

A tray filled with five triangle-shaped phyllo dough stuffed with ashta and decorated with ground pistachios and dried rose petals.
These delectable desserts will satisfy your sweet cravings.

Substitutions

Filling: While the classic filling for Warbat is Ashta (Lebanese clotted cream), you can experiment with different fillings such as custard, whipped cream, or Nutella for a unique twist.


Warbat (Shaabiyat) Ingredients

  • phyllo dough
  • butter or coconut oil, melted
  • Ground pistachio, for garnish
  • Simple syrup, for garnish

Ashta (Cream Filling Ingredients)

  • ricotta cheese
  • whole milk or heavy cream
  • corn starch
  • rose water
  • cup sugar

ashta cream filling(Scroll down for recipe details.)


Pro Tip

When baking the Shaabiyat, keep a close eye on it to prevent it from becoming too browned or dry—optimal baking time may vary depending on your oven, so it’s best to check periodically to achieve the desired golden hue while maintaining a moist interior.


Pin It!

layers and layers of pastry dough filled with arabic ashta cream and baked to perfection. Then they are drizzled with simple syrup and garnished with pistachios.
A dreamy dessert that will leave you wanting more!

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5 from 3 votes

Warbat Bl Ashta (Middle Eastern Cream Stuffed Pastry)

By: Lama
Shaabiyat, also known as warbat are made of crispy, dreamy, sweet, and delicious layers and layers of phyllo dough filled with a traditional homemade Lebanese Ashta cream filling and finished with a rose-water syrup.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 47 minutes
Servings: 18 warbat

Ingredients 

Warbat Ingredients

  • 1 package phyllo dough
  • 1 cup butter or coconut oil, melted
  • ground pistachios, for garnish
  • simple syrup, for garnish
  • ashta, to stuff the phyllo pastry with

Ashta/ Cream Ingredients

  • 30 ounces ricotta cheese
  • 2 cups whole milk , or heavy cream
  • 5 heaping tablespoons cornstarch
  • ¼ cup rose water
  • ¾ cup sugar

Instructions 

Ashta Directions

  • In a medium pot while the stove is OFF, add in the milk, sugar, rose water, and starch.
  • Whisk until corn starch has fully dissolved.
  • Turn the heat on high and continue whisking until it comes to a boil. You should see the sauce thicken into a white pudding. Once it has thickened remove the pot from heat.
  • Add in the ricotta cheese and whisk well until fluffy and whipped! You can enjoy right away or to use with desserts allow it to cool for 20 minutes them refrigerate for 2-4 hours until firm.

Warbat Assembly Directions:

  • Preheat oven to 375°F. Prepare the ashta (sweet clotted cream). Cover and set aside to cool, once cooled you can refrigerate.
  • Each box of phyllo package contains 20-24 sheets per roll. Remove one roll, roll it out and keep the plastic wrap under it.
  • Split the 24 sheets in half so that you have about 10-12 sheets of phyllo in front of you to work with. This will make you about 18 warbat/sh3aibiyat, depending on how big or small you cut your squares. Cover the other stack of phyllo with a kitchen towel so they don’t dry out.
  • Before cutting the phyllo, it should be placed on the plastic wrap it was rolled in, length wise (rectangular).
  • You can do it the traditional way and brush each layer of phyllo with melted unsalted butter or coconut oil. For a faster route, pour about 1/2 the amount of butter or coconut oil all over and around the phyllo sheets then using the plastic wrap fold it in and allow to soak for about 1 minute.
  • Roll back out and begin cutting. Cut starting from the top of the phyllo sheets to the bottom (vertically), 4 inches apart which should total 3 vertical cuts.
  • Then, cut once horizontally (from left to right) half way for bigger sized warbat like mine ( equals 6 phyllo squares). Or, cut 2 horizontal cuts from left to right about 4 inches apart for traditional smaller warbat ( equals 9 phyllo squares). All up to you.
  • Repeat the same steps with the rest of the phyllo you covered with a kitchen towel.
  • Now you have squared phyllo sheets ready to be filled with ashta and baked.
  • Take one square stack of phyllo and quickly dip it into the melted butter or coconut oil (If you didn’t brush sheet by sheet).
  • Now, fill the center with about 2 tablespoons of ashta and close to make a triangle by folding one middle corner to meet the adjacent middle corner.
    Note: You can instead choose to fill the phyllo after they have baked (please see video). All you have to do is fold them while empty, place on a baking sheet and bake. Once they have baked gently open and fill with the prepared ashta using a spoon or piping bag. Don’t over fill with ashta. Maximum 2 tablespoons.
  • Bake at 375°F for 25-30 minutes until golden. Broil if needed for 1-2 minutes max until golden.
  • Remove them from the oven then drizzle to drench with room temperature simple syrup. Garnish with ground unsalted pistachios and crushed rose petals if you prefer. Enjoy warm.

Video

Notes

  • Allow the filling to cool down and come to room temperature before filling it in the pastry dough. This will make the filling hold up after cooking.
  • Do not prepare the phyllo sheets before getting the creamy ashta ready because they might dry out!
  • It is better to douse the sugar syrup over the delicious Shaabiyat immediately after baking. So, they will be drenched in sugar syrup or atter. You can add them later, but the pastry will be a bit dry. Then, it is hard to absorb the sweet sugar syrup.
  • Do not cover the tray or wrap it with plastic wrap because Shaabiyat will become moist and lose their crunch. It is better to wrap it in a paper bag after it totally cools down.
  • You can serve warbat bl ashta warm, at room temperature or cold.
  • Store: Store the ashta what are the container in the fridge for 3-7 days. Use to make several different recipes if you left over. Also, Store the warbat in an airtight container in the fridge for 3-7 days.
  • Reheat: Turn the oven on to 350°F. Place the warbat on a baking sheet. Heat fir about 7-10 minutes or until warm and crispy.

Nutrition

Calories: 298kcal | Carbohydrates: 25g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 291mg | Potassium: 114mg | Fiber: 1g | Sugar: 10g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg
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About Lama

I'm Lama, welcome to my blog where you will find simple and diverse recipes your entire family will enjoy. I am honored to connect with you through the recipes I prepare!

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Recipe Rating




2 Comments

  1. 5 stars
    These were divine! and the ashta filling was sooo good. Will definitely make this again. I love Arabic desserts and you really make things seem much easier!

  2. 5 stars
    Though Ramadan is over but I had some phyllo dough so I made this recipe. They were perfect! Better than the ones we buy!