Jordanian Warbat with Ashta
Six twelve-layer phyllo pastries with measured Ashta, ghee, syrup and pistachios.
Preparation: 35 min · Cooking: 25 min · Total: 1 hr 10 min · 2 servings
Ingredients
- 150 g Pasteurized cooked RTE bake-stable thick Ashta
- 100 ml Prepared RTE orange-blossom sugar syrup
- 10 g RTE chopped pistachios
- Usable thin phyllo rectangles, each 24 × 16 cm, raw — 12
- 75 g Melted ghee TOTAL: 60 g layers + 15 g tops
Instructions
Prepare compatible pastry and cream
Check raw phyllo and bake-stable cooked RTE Ashta labels. Keep 150 g cream at 4°C or colder during prep. Use exactly 12 usable 24 × 16 cm rectangles; larger-sheet offcuts are outside this formula. No raw dough tasting.
Check raw phyllo and bake-stable cooked RTE Ashta labels. Keep 150 g cream at 4°C or colder during prep. Use exactly 12 usable 24 × 16 cm rectangles; larger-sheet offcuts are outside this formula. No raw dough tasting.
Cut squares before stacking
Cut each rectangle into six 8 × 8 cm squares: 72 squares total. Make 6 stacks of 12 layers, brushing the 60 g layer-ghee allowance across them. Half: 36 squares/3 stacks; fourfold: 288/24; layer thickness stays fixed.
Cut each rectangle into six 8 × 8 cm squares: 72 squares total. Make 6 stacks of 12 layers, brushing the 60 g layer-ghee allowance across them. Half: 36 squares/3 stacks; fourfold: 288/24; layer thickness stays fixed.
Fill 25 g per pastry
Divide all 150 g cream across six stacks, exactly 25 g each, not an assumed tablespoon weight. Fold diagonally and contain filling gently without forcing thin phyllo to seal like yeast dough.
Divide all 150 g cream across six stacks, exactly 25 g each, not an assumed tablespoon weight. Fold diagonally and contain filling gently without forcing thin phyllo to seal like yeast dough.
Arrange and preheat
Preheat conventional oven to 200°C. Use a suitable tray and rated parchment, no extra grease. Space pastries for product expansion and distribute remaining 15 g ghee over tops.
Preheat conventional oven to 200°C. Use a suitable tray and rated parchment, no extra grease. Space pastries for product expansion and distribute remaining 15 g ghee over tops.
Bake layers and filling fully
Bake from a 25-minute first check at 200°C, following stricter product directions. All inner layers and seams must be fully baked, not merely golden outside. Check hot filling to selected 74°C project endpoint; continue as needed.
Bake from a 25-minute first check at 200°C, following stricter product directions. All inner layers and seams must be fully baked, not merely golden outside. Check hot filling to selected 74°C project endpoint; continue as needed.
Bake layers and filling fully: 1500 seconds
Syrup safely without hot-fat draining
Set hot tray securely on a heat-safe surface using protected grips. Do not carry or decant hot ghee. Carefully distribute all 100 ml room-temperature prepared syrup over hot pastries, keeping face away from steam.
Set hot tray securely on a heat-safe surface using protected grips. Do not carry or decant hot ghee. Carefully distribute all 100 ml room-temperature prepared syrup over hot pastries, keeping face away from steam.
Garnish and cool promptly
Use all 10 g RTE pistachios. Check handling temperature from 10 minutes; divide into shallow portions and refrigerate promptly. Do not wait for complete counter cooling; this reminder is not a cooling-to-4°C guarantee.
Use all 10 g RTE pistachios. Check handling temperature from 10 minutes; divide into shallow portions and refrigerate promptly. Do not wait for complete counter cooling; this reminder is not a cooling-to-4°C guarantee.
Garnish and cool promptly: 600 seconds
Serve six pastries as two shares
Base yields 6 pastries across 2 catalogue shares; half yields 3 and fourfold 24. Refrigerate covered at 4°C or colder and use within 2 days or earlier cream deadline.
Base yields 6 pastries across 2 catalogue shares; half yields 3 and fourfold 24. Refrigerate covered at 4°C or colder and use within 2 days or earlier cream deadline.
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Keep covered at 4°C or colder; use within 2 days or earlier component-label deadline. This selected household cap is not validated shelf life. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Reheat cooked leftovers only once to 74°C throughout; check representative centres and follow earlier component deadlines.
About this recipe
Six twelve-layer phyllo pastries with measured Ashta, ghee, syrup and pistachios.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.