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Arabic Cream-Filled Pastries (Warbat bil Ashta)

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(Yield about 24 pastries)
Cream Filling (Ashta) (see below)
Sugar Syrup (see below)
1 lb of phyllo dough (13 by 13-inch sheets)
1/2 c Ghee 1/2 c (clarified butter) in a bowl, then melted (plus some more to spread ontop if necessary)
2TB pistachios well chopped (for garnish)
Cream Filling (Ashta) (Yields approximately 2 3) (Adopted somewhat from Taste of Beirut): 2 c milk
2 OZ (about two slices) White bread that is American-style with crusts took off and cut
3 TB cornstarch
1 tsp rosewater
1 tsp orange blossom water
Sugar Syrup:
3/4 C sugar
3/4 c of water
1/2 tsp rosewater
1/2 tsp orange blossom water
1/2 teaspoon lemon juice
Baking sheets
Silpat lines or parchment paper
Pastry brush

For the Cream Filling

Mix the bread with 1 cup of milk in a medium-sized pot, ensuring the bread has been cooked.
It was fully submerged in the milk wholly submerged. Transfer the saucepan to the refrigerator, so the bread soaks for 30 hours.
15 minutes (or up to up to). After the bread is soaked, mix the cornstarch with the remaining half cup of milk using a different bowl. The bread/milk mixture is cooked over medium heat until
it boils (often stirring with the whisk). Stir in the cornstarch slurryand it will come to its a
bring to a boil and boil for one minute. Remove the heat, then add rosewater and the orange blossom water. Cool
at room temperature, and then chill until cold to allow the cream to become thick ultimately.

For the Sugar Syrup

Combine the sugar and the water in a small pot over moderate heat. Please bring it to a boil, and then switch off the heat.
Lower the temperature and let it simmer until the sauce has slightly thickened (about fifteen minutes) while mixing it constantly.
Occasionally. Remove from the heat and mix with the rosewater, orange blossom water, and lemon juice.
Set aside for cooling.

To Make the Pastries

If you’re using phyllo dough that has been frozen, allow it to thaw in the refrigerator for a few hours—Preheat the oven to 350F.
Line your baking sheets with Silpat liners or parchment papers. Make sure you have the melted ghee and pastry brush ready.
Prepared, as well as the ashta and an ashta-sized measuring spoon. Take the phyllo out of the wrapper and set it aside.
It’s in a pile before it in front.
Utilizing the pastry brush, apply melted ghee to the upper half of the phyllo sheets at the top of the
stack, and fold the sheet in half, placing the unbuttered side next to that side with the butter. On the sheet
that you have that you just folded over, rub it with ghee on the top of the sheet (the longer way). The sheet is folded in half.
Again, place the unbuttered portion on another time, placing the buttery side on top. You’ll be left with an extremely long, thin
a rectangle of about 13 inches in width with 3 3/4 inches high.

Bake the cakes until crispy and golden, approximately 18-20 minutes.

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