Crispy Buttery Phyllo Pastry filled soaked in fragrant sugar syrup and served with thick cream and pistachios. Super easy, super delicious.
If you’re looking for the perfect dessert to enjoy during Ramadan, this Warbat is the ultimate treat! It’s a classic Arabic dessert made with delicate layers of phyllo pastry filled with cream and soaked in fragrant sugar syrup. The result is a light, crispy, and melt-in-the-mouth dessert that’s absolutely irresistible.
This recipe holds a special place in my heart because it’s taught to me by my sister-in-law, who is preparing it in the video. A huge thank you to her for introducing this amazing dessert to me!
The best part is that this recipe requires minimal effort – no intensive preparation or complicated techniques. All you need is good-quality phyllo pastry, thick cream, and sugar syrup. The process is super simple:
- Cut the stacked phyllo sheets into triangles.
- Fold them into little parcels and arrange them on a baking tray.
- Generously soak them in butter and bake until golden and crispy.
- Once out of the oven, pour hot sugar syrup all over while they’re still warm.
- Let them cool slightly, then fill with thick cream and garnish with powdered pistachios.
The result is a dessert that’s light, crunchy, creamy, and absolutely delicious – perfect for iftar gatherings or as a sweet treat after a meal.
If you’re looking for a quick yet impressive dessert this Ramadan, give this Warbat a try!
Once again, thank you to my sister-in-law for sharing this gem with us!
I hope you all love this recipe as much as we did!
Warbat
Ingredients
- 16 sheets phyllo pastry
- 1 cup unsalted butter melted
- thick cream
- powdered pistachios
Sugar Syrup
- 1 ½ cups sugar
- ¾ cup water
- 1 tsp rose water/orange blossom water
Instructions
- Preheat oven to 180℃
- Take out the phyllo pastry and keep it stacked. Cover with damp paper towel so that they don’t dry out.
- Take out 8 sheets of pastry and stack them together.
- Cut the stack into long strips of about 2-2.5 inches wide.
- Fold the strips as shown in video to make a folded triangle shape. Cut it.
- Repeat with remaining pastry.
- Assemble in a tray. With 8 sheets you’ll get approximately 12 warbats, so you’ll get 24 of them with 16 sheets.
- After assembling in tray pour melted butter all over. (½ cup butter for 12 warbat)
- Make sure that the warbat is soaked in butter, otherwise it wont crisp up.
- Pop into the oven and bake for about 15 minutes or until golden.
- Immediately after warbat comes out of oven, cover it with sugar syrup. It will soak up the syrup.
- Once it cools, fill with cream. Sprinkle pistachios and serve.
To make sugar syrup:
- Add all ingredients into a bowl and over medium heat let it come to a boil. Let sugar gets dissolved.
- Simmer for 5 minutes. Allow it to cool down
