Warbat Bil Ashta (Shaabiyat Dessert)
Crispy, flaky, flavorful, with a yummy, buttery, and syrupy toppings, Shaabiyat will bring Ramadan vibes into your home any time of the year! It is a popular dessert in the Middle East, which is especially made during the month of Ramadan.
WOW Your Guests!
Middle Eastern sweets are not only yummy, but they are also made to satisfy your sweet cravings. I have made this delectable Shaabiyat so many times for my family, and they enjoy it as much as I do. Believe me, when making this recipe, your eyes will be in love before your taste buds!
What are Shaabiyat?
Shaabiyat, known also as Warbat Bil Ashta, is one of the most popular Oriental Arabic Sweets. Its triangular shape and crispy texture set it apart from most other popular Ramadan desserts.
Layers of phyllo dough, Shaabiyat are brushed with butter or ghee, filled with Ashta, baked to get a golden crunchy texture, and drizzled with a sweet syrup.
Shaabiyat are similar to Baklava since these two desserts have flakey phyllo dough, however the last one is filled with nuts. This Shaabiyat dessert is also comparable to Kullaj dessert, yet they differ in their shapes. Warbat Bil Ashta have a triangular shape, but Kullaj have a rectangular shape.
Who Doesn’t Have A Sweet Tooth?
Why You Will Love This Shaabiyat Recipe?
Mediterranean people are big fans of this crisp golden Shaabiyat recipe! And I’m sure that you will love it too!
These Shaabiyat are so delicate, flaky, buttery, creamy, topped with sweet syrup with rose water essence, and garnished with ground pistachios.
On the other side, making these Warbat Bil Ashta is easier than you think. With a little practice, you can become an expert! You can easily find the ingredients of this Shaabiyat Recipe; most of the ingredients are on hand!
A Perfect Middle Eastern Dessert
Shaabiyat Dessert Ingredients
Although this dessert might seem challenging to make, but trust me: It is effortless! All you have to do is to follow this recipe to the T. This Shaabiyat Dessert recipe is straightforward and requires the following ingredients:
Phyllo sheets 9×14: Use 16 oz. of phyllo sheets 9×14.
Butter: In this recipe, you will need to add butter in Ashta filling recipe and when folding Shaabiyat.
Whole milk: To make Ashta filling, you will need two and a half cup of whole milk.
Heavy cream: Add one half cup of heavy cream to Ashta filling mixture.
Semolina: Ashta filling recipe needs 3 tablespoons of semolina.
All-purpose flour: Add two tablespoons of all-purpose flour to Ashta filling mixture.
Corn starch: To make to Ashta filling, you will need 2 tablespoons of corn starch.
Sugar: In this recipe, you will need one half cup of sugar to Ashta mixture and two cups of sugar to simple syrup.
Lemon juice: Add two teaspoons of lemon juice to simple syrup to prevent the formation of small sugar lumps.
Rose water or orange blossom water: Add rose water or orange blossom water to Ashta filling will give it a heavenly taste. Adding orange blossom water in simple syrup is optional.
Ground pistachios: Garnish your Warbat Bil Ashta with chopped or crushed pistachios.
Golden Crunchy Warabat!
Tips and Tricks
- Sift the flour well when adding it to the rest of the ingredients.
- Do not overcook the sugar syrup, it will crystalize.
- Make Ashta filling couple of hours or a day in advance. You can store Ashta in the refrigerator covered with a piece of plastic wrap.
- Garnish Warbat Dessert with crushed pistachios, chopped nuts, or rosebuds according to your liking.
Frequently Asked Questions
You can find Phyllo sheets in the freezer section at most grocery stores.
To keep phyllo sheets from drying, place it in a damp kitchen towel.
Cover the Shaabiyat leftovers with a tight lid and store it in the refrigerator for up to 3 days.
Warbat Bil Ashta last for 3-4 days in the refrigerator. However, they lose their crunchy texture after 2-3 days.
Yes, for sure! One other great option it to garnish these Shaabiyat with rosebuds.
Try This Exquisite Recipe!
Ingredients
Warabat
- phyllo sheets 9×14
- butter or ghee
- ground pistachios for garnish
Simple Syrup (Attar)
- sugar
- water at room temperature
- lemon juice
- orange blossom water optional
Ashta Filling
- whole milk
- heavy cream
- semolina
- all-purpose flour
- corn starch
- sugar
- butter
- rose water or orange blossom water
Yummy Crispy Shaabiyat
Instructions
How to Make Warabat?
First, preheat the oven to 375 degrees F.
Second, stack 8 sheets of phyllo and cut them into six equal-sized squares. Then, take the squares and fold them diagonally. Repeat the process for the rest of the phyllo sheets.
Now, place the folded squares in a prepared baking tray.
After that, melt butter in the microwave and pour it over the folded squares evenly (You can also brush them with butter or ghee).
Then, bake them for 20-25 minutes or until golden and crispy.
Once baked, take them out of the oven and let them cool down.
Now, place Ashta in a piping bag, and carefully fill the triangles with Ashta. Dip the edges in crushed pistachios.
Lastly, drizzle room temperature simple syrup on Warabat and serve.
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How to Make Ashta Filling?
First, pour milk into a saucepan; add heavy cream, semolina, corn starch, flour, and sugar. Whisk to combine the ingredients well.
Then, place the saucepan on medium heat over a stove and bring it to a boil. Make sure you continue whisking the mixture; otherwise, it will form clots.
Once the mixture starts boiling, take it off the heat. Add butter, and rose water. Stir until combined.
Finally, pour the cream mixture into a glass bowl and cover with cling wrap. Store in the refrigerator until you are ready to use.
How to Make Simple Syrup (Attar)?
This simple syrup requires no stirring, so don’t stir your sugar, but carefully pour your sugar into the middle of the pot, and add water and lemon juice.
Cook on high heat for 8 minutes only. Set the timer; otherwise, it can burn or get too thick.
Remove from the heat immediately. You will notice the syrup will still be runny. But, it will get thicker as it cools down.
Enjoy This Masterpiece!
Other Yummy Desserts Recipes To Try
- Lemon Cookies Using Cake Mix
- Basbousa with Cream (Hareesa Recipe)
- Moist Chocolate Cake with Whipped Cream Frosting
- Easy No-Bake Lotus Biscoff Cheesecake
- Perfect Red Velvet Cookies Using Cake Mix
- The Philadelphia Caramel-Pecan Cheesecake
- The Best Carrot Cake Recipe From Scratch
- Glazed Lemon Pound Cake With Pudding
- Chocolate Bundt Cake with Cake Mix
- Jumbo Buttermilk Blueberry Muffins
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
Warbat bil Ashta
Ingredients
Warabat
- 16 oz phyllo sheets 9×14 (You can find Phyllo sheets in the freezer section at most grocery stores)
- ¾ cup butter or ghee
- ¼ cup ground pistachios for garnish
Ashta Filling
- 2 ½ cup whole milk
- ½ cup heavy cream
- 3 tablespoons semolina
- 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- ½ cup sugar
- 2 tablespoons butter
- 1 teaspoon rose water or orange blossom water
Simple Syrup (Attar)
- 2 cups sugar
- 1 cup water at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon orange blossom water optional
Instructions
Warabat
- Preheat the oven to 375 degrees F.
- Stack 8 sheets of phyllo and cut them into six equal-sized squares. Then, take the squares and fold them diagonally. Repeat the process for the rest of the phyllo sheets.
- Place the folded squares in a prepared baking tray.
- Melt butter in the microwave and pour it over the folded squares evenly ( You can also brush them with butter or ghee)
- Bake them for 20-25 minutes or until golden and crispy.
- Once baked, take them out of the oven and let them cool down.
- Place ashta in a piping bag, and carefully fill the triangles with ashta. Dip the edges in crushed pistachios
- Lastly, drizzle room temperature simple syrup on warabat and serve.
Ashta Filling
- Pour milk into a saucepan; add heavy cream, semolina, corn starch, flour, and sugar. Whisk to combine the ingredients well.
- Place the saucepan on medium heat over a stove and bring it to a boil. Make sure you continue whisking the mixture; otherwise, it will form clots.
- Once the mixture starts boiling, take it off the heat. Add butter, and rose water. Stir until combined.
- Pour the cream mixture into a glass bowl and cover with cling wrap. Store in the refrigerator until you are ready to use.
Simple Syrup (Attar)
- This simple syrup requires no stirring, so don’t stir your sugar, but carefully pour your sugar into the middle of the pot, and add water and lemon juice.
- Cook on high heat for 8 minutes only. Set the timer; otherwise, it can burn or get too thick.
- Remove from the heat immediately. You will notice the syrup will still be runny. But, it will get thicker as it cools down.
