Warbat is probably one of the most underrated arabic desserts. I feel like Kunafa gets the most attention, and then probably Atayef because of Ramadan. Warbat definitely doesn’t get the attention it deserves.
What is Warbat?
Warbat is a perfectly crispy filo dough that’s soaked in simple syrup and stuffed to the rim with the most amazing homemade ishta. If you don’t know what ishta is, it’s basically a rich clotted cream with a texture similar to custard. It’s so rich and delicious and very easy to make at home. I personally like to add a can of the ready ishta. Why, you might ask? I don’t like to use the ready one because its too thin and very rich. I love the flavor of the one made at home, but to add a little more richness and flavor to it I add a can of the ready stuff. Plus it thins it just enough. It’s just the perfect balance. If you want to leave it out, you can, just read the notes on the recipe to ensure you get the best results.
How to Make Warbat: Tips and Tricks
A few tips for making warbat and succeeding. First off, you can do this! Just be patient and read through all the notes so you’re prepared. This is honestly pretty straightforward to make, you just want to know the process first.
I like to buy Athens Fillo Dough because its always perfect. The sheets are never ripped and the size is great. I split each roll into two so I end up with 4 stacks of 8 sheets. I cute each stack in half the long way and then into 4 the wide way using a ruler. This leaves a little edge and the squares end up being 4.25 inches. Afterwards you just fold each square diagonally in half and arrange on a bare sheet pan. Make sure to cover any fillo dough you aren’t working with or it will dry and become like paper.
As for the butter, it will seem like a lot, but it’s not. Just make sure to evenly drench the folded triangles. They will absorb all the butter and crisp up perfectly.
Now let’s talk about the syrup. You NEED to make the syrup ahead of time. It has to cool down to room temperature because you need to pour it onto the triangles as soon as they come out of the oven and are piping hot. The room temperature syrup against the hot dough will make them crispy. If you pour hot syrup on the dough it will get soggy and the same if you wait until the dough cools. So it’s essential you cool your syrup before starting.
Lastly, be careful as you open up the triangles. Pouring the syrup before filling helps distribute it evenly. It also makes them soft enough to open easily. Just let them cool for a few minutes after soaking them in the syrup. And then pop them open and fill them up. After filling them I dip the raw edges in pistachios.
How to store Warbat:
Now, after you take all the time to make these absolutely perfect Warbat bil Ashta, you need to be able to store them. I highly recommend making these the day of or the night before and then storing uncovered in the refrigerator. The longer they sit the soggier they get. I also always recommend taking them out about 30 minutes before serving so the ashta is nice and creamy when you eat them. Overall, storage is so simple and I don’t even think you’ll have leftovers to store!
I know this seems like a lot, but they are honestly so straightforward. I just like to give you ALL the tips to help you make them in the easiest most efficient way possible! I hope you enjoy these as much as we did. Sahtain!
Warbat
Flaky Crispy Filo Dough soaked in simple syrup and stuffed with a rich creamy ishta custard. Topped with crunchy pistachios. Warbat is one of the tastiest arabic desserts you’ll have!
- Prep Time: 2 hours
- Cook Time: 30 Minutes
- Total Time: 2 Hours 30 Minutes
- Yield: 24 1x
- Category: Desserts
Ingredients
1 16 oz package Filo Dough
1 Cup Butter, melted
4 Cups Heavy Cream
2 Cup Half and Half
1/2 Cup Cornstarch (SEE NOTES)
1/4 Cup Flour
1 6 oz can Ishta Cream (optional)
Simple Syrup (SEE NOTES)
3 Cups Sugar
2 Cups Water
1 tbsp Lemon Juice
Pistachios for Garnish
Instructions
Make your simple syrup a few hours ahead of time. It needs to be completely room temperature or you will get soggy warbat. Pour the water into the pot first then the sugar. This will keep the sugar from getting on the sides of the pan and causing it to crystalize later. Bring it to a gentle boil and then you can stir if needed. Add the lemon juice and simmer for ten minutes. Set aside to cool completely.
Prepare the Ishta. In a saucepan, combine the cream, half and half, flour, and cornstarch. Whisk until smooth. You can even use a blender. You don’t want any clumps. Heat the mixture on medium heat while whisking continuously. It will thicken and bubble. Pour into a dish and cover with the saran wrap touching it. Cool in the fridge completely.
Thaw out your filo dough according to the directions. Start by unrolling one roll and splitting the number of sheets in half. You need about 8 sheets to work with at a time.
Leave the 8 sheets stacked onto each other and cover the other half with a towel so it doesn’t dry. Using a ruler cut squares. The dough I get is 8.5 x 18 inches. I cut 4.25 inch squares so I can make the most of it. It will vary with the brand that you’re using.
Now you will be left with squares of 8 sheets stacked on each other. Take each square and fold it diagonally on itself so you have a triangle. Place it on a bare sheet pan. Continue with the rest of the dough.
I like to arrange mine like the photo above. Each pack of filo dough makes 24 pieces. After you finish arranging the triangles, melt 1 Cup of butter and pour it onto them evenly. This will seem like a lot but I promise it isn’t!
Bake at 375 F (or according to package directions of the brand you bought) for 15-20 minutes. This will vary with each oven so keep an eye on them. You want them evenly golden on the top and bottom. They will also absorb all the butter.
Once they are baked remove them from the oven and pour the COOLED syrup on them immediately. It’s essential that the pastry is hot and the syrup is room temperature. This is what will prevent them from becoming soggy! After pouring the syrup allow them cool for a few minutes before filling them.
While they cool, put your prepared and cooled ishta in a bowl or stand mixer. Add a can of ready ishta. This helps keep it creamy and gives it the rich flavor. You can leave it out if you want. Whish the ishta until it’s nice and fluffy and then place it in a piping bag or ziploc bag. This will make it much easier to fill.
You want to work with the filo while its warm so it doesn’t break, but not too hot or the cream will melt. Gently open the fold of the triangle and fill with the ishta. I like to rough chop pistachios and dip the raw ishta edges into them. Repeat until you finish all the warbat.
Store in the fridge for up to 3 days. Loosely wrap if needed. They’re best enjoyed the day of!
Notes
It is absolutely essential you make the simple syrup ahead of time. It needs to cool completely otherwise you will get soggy warbat. The filo dough needs to be hot out of the oven and the syrup cool in order for it to stay crispy! Make it ahead of time and set it aside!
I like to add a can of ishta because of the flavor it adds. It adds a different richness to it. Feel free to leave it out and just decrease the cornstarch by 1 tbsp to help thin it out a little. You will still get amazing ishta.
I use Athens Filo Dough. It is my favorite and the sheets are never torn up which is really important. Make sure you store and thaw it correctly so the sheets can be easy to work with. Be sure to cover the ones you aren’t working with because it will dry quickly.
Katie
Thank you for sharing. These look perfect MashaAllah. Can’t wait to make them.
Nur Ashour
I’m excited for you to try them! Share a photo and tag me when you do! I would love to see them! Sahtain!
Wala
This looks amazing! All of your recipes are easy to follow thanks to your clear instructions. Can’t wait to try this!
Nur Ashour
I’m so glad. I put a lot of time into them to make them as approachable as possible. Tag me and share when you make them. I would love to see them!
Sam
This recipe looks amazing!
Where could i find ishta cream?
Nur Ashour
Walmart carries Nestle Table Cream. Or any arabic store will have a variety of brands. You can also leave it out. I added a note on what to do if you decide to leave it out. I have made it without it and they are still absolutely delicious. It’s just an extra little oomph I like to add.
Naseem
Can you please use the right pronunciation for the words? Katayef not Atayef and Keshta not Ishta.
Thanks
Nur Ashour
That’s how I grew up and the dialect we speak. Thanks for leaving a comment, but could you please use better words? Polite not Rude.
Nm
We say it just like she does, everyone has their own dialect. It’s Ramadan, be kind, no need for aggression when she is sharing a free recipe.
N
Girl, if you want to get technical it’s with a Q, as in qaaf. Not Calf. No need to be rude, Ramadan Kareem 🙂
Amina
Yummy!
Nur Ashour
Let me know if you make it!
Nur Ashour
That makes me so happy. I’m so glad this is helpful! Please share a photo and tag me when you make them! I would love to see them. I appreciate you leaving a comment and review. I’m here if you need help or have any questions!
Nur Ashour
Yay! I’m so excited. Thanks for following.
Amanda
Hi looks amazing. Do we need to add all syrup to the warbat?
Nur Ashour
Hey! Thank you. No you don’t need to add all of it. It helps keep the warbat crunchy. I typically pour two cups of syrup on them. Its enough to lightly sweeten them. Keep in mind the ishta and the filo dough are unsweetened.
Marwa
These are some of the yummiest warbat EVER! No better way to complete a day of fasting then to end off with a buttery crunch of this delicious dessert. Definitely making these (and possibly hoarding them all for myself) soon!
Nur Ashour
I’m so glad I’m able to help you make the things you love. My goal is always to simplify these intimidating recipes and make them approachable for everyone! Sahtain!
Rinad
Made this the other day! Turned out perfect! You’re so right when you said it needs all the butter. I did two trays. One with that amount of butter and the other with a little less because it’s all I had and it didn’t rise as nice as the ones with the butter. Thank you ❤️❤️
Nur Ashour
Yes, it absorbs it ALL. I’m so glad you loved them! Thanks for sharing!
Rabab
I tried this and it is beyond amazing, it blew everyone’s mind away! Thank u m! I wait for ur stories daily!
Nur Ashour
I’m glad you look forward to them!
Rula Sarameh
When I first saw this recipe I thought it was different. I never saw it being baked without the Ishta then piped in. But I love the way Nur did it and made it look. When I tried it I was
Pleased to see how less of a mess
It made. Thank you Nur for making recipes for desserts I always thought were difficult, end up being so easy. You motivate me to get into my kitchen and be creative for my family.
Nur Ashour
That makes me so happy. I’m so glad I’m able to motivate you! Sahtain!
Sabrina
I made this to impress my mom and now she won’t let me leave the kitchen.
Malak
Made these warbat the other day and omg this recipe is amazing! The only recipe I’ll be following from now on! Baking the phyllo before stuffing is genius! Thank you so much for not leaving out any details!
Nur Ashour
Thank you so much!
Alia A
The way you made this dessert so fail proof is amazing! It’s so good! The thickness of the ishta, the crunchy ness from the phillo dough and the pistachios is heaven in your mouth. Looks so elegant and a huge crowd pleaser!
Nur Ashour
Thank you so much!
Amira Rajih
I always brush the butter between each sheet, never new I could just soak the whole thing ! Will definitely try it
Dena
These warbat recipe was so easy to follow! I was very nervous making them as I never made these before. They turned out so good and I cannot thank you enough!
Nur Ashour
I’m so happy they worked out for you. It can be overwhelming to try something new. I’m glad I made that experience easier for you!
Huda
I made these for the family and everyone was so impressed. They all asked if I actually made these or bought them lol
Thank you so much for the best warbat recipe!!!
Nur Ashour
WOW! You go girl!
Summer Abu-Rmaileh
My 2 yr old was just diagnosed with diabetes. I thought he wouldn’t be able to have Arabic sweets because I didn’t know how to count the carbs to give him insulin. Now, I can make it myself and count the carbs and dose him, accordingly. I’m so grateful to you and this recipe.
Nur Ashour
I’m so happy and I can help you make the things you love for you and your kiddo. You’re a great mama. Keep doing what you’re doing. Your Kiddo appreciates it!
Yasmeen A
I haven’t made this yet but planning to this weekend insha’Allah! Looks amazing and the technique is so simple I love it!
Nur Ashour
Come back and lemme know how it turns out! Good luck!
Aya
Amazinnggg! Love how your recipes are easy to follow and fool proof. Thank you so much for putting time and effort in creating yummy recipes for us!
Nur Ashour
Thank you for being here. My goal is always to make things more approachable for anyone to make!
lulu
so delicious, it reminded me of back home
Nur Ashour
❤️
Zaina
I’ve tried this today, it’s so amazing, I made them so thick, they came out super crunchy
Nur Ashour
I’m drooling. I’m so glad you loved them!
Ally
I LOVEEEEEE THIS RECIPE! Yum! Yum! Yum! The phyllo dough is soooo buttery and crispy and the filling is so creamy and crunchy from the pistachios! Soooooooo delicious! Warbat is definitely on my list of top 5 favorite desserts!!!
Nur Ashour
Yes! The flavors and textures compliment each other so well!
Rawan Ghannam
This is soooo good! I kept seeing your recipe pop up everywhere, through friends, TikTok, IG and I knew I had to try it. The process was so easy and everyone was impressed by the way it looked. Thank you!!
Nur Ashour
Haha I’m so glad! I think it’s crazy how popular this recipe was. Glad you loved it as much as I did!
Iman
Literally the best warbat recipe I’ve tried!! The ashta is also perfect when you follow the recipe!
Nadia
These Warbat turned out amazing! The crispy dough, crunch from the pistachios and creamy filling are the perfect combo! Very easy to follow recipe and a must try. Will definitely be making these again. Thank you!
Nur Ashour
Yay! So glad you loved them habibti. Thanks for making them!
Inaam S.
Warbat are one of my favorite desserts and I’ve tried so many different recipes! I’m not going to lie, I was skeptical at first after reading that they should be baked before filling and even more so after learning it’s also better to pour the ater in them before filling as well. But I stuck with it and I’m so glad I did! Hands down the best warbat recipe I’ve tried. The ishta alone was so divine! I had some leftover and just sprinkled pistachio and drizzled honey over it and ate it with a spoon from how good it was. Thank you for the recipe, Nur!
Nur Ashour
Thank you so much! Thanks for trying out this recipe! I’m so glad you loved them.
Nadine
Love the recipe! Excited to try it! Is the cream you used the same as whipping cream or heavy cream? (they have the same fat percentage but would you recommend?)
Nur Ashour
Thank You. Heavy Whipping cream typically has a higher fat content (36%) which makes it more rich. Some whipping cream may have 36% too, but most are usually between 30-36%. Feel free to use it if it’s what you have on hand, but I would recommend buying the heavy one to make the cream as rich as it needs to be!
Samah
Amaaazing! My first time ever making warbat and they turned out delicious!
Nur Ashour
Yay! Thanks for sharing!
Sabia
This warbat recipe is good with clear instructions. My kids loved it and thought its store bought. The contrasting textures blend very well.
Nur Ashour
So glad you loved it so much!
Bayan
These warbat are the best I’ve had in the states so far! I went to Syria over the summer and I had warbat there and I’ve been craving them ever since. I got so excited when I saw Nur post this recipe. It was my first time making warbat the recipie is so easy to follow and the eshta is the cherry on top!
Nur Ashour
This makes me so happy! Thanks for trusting me!
Soaed hussain
So addicting! I made these once during Ramadan and I swear I just can’t stop craving them!
Nur Ashour
That makes me so happy!
Aila
I’m not Arab but my husband is Palestinian and I’ve been wanting to make him some of his favorite desserts, but making Arabic sweets can be daunting if you’ve never done it. This recipe is super simple and easy to follow—my husband and my mother in law LOVED them. Thank you for sharing Nur! ❤️
Nur Ashour
❤️
Mariam
Hi, can this be made one day before serving? And how would you store this ?
Nur Ashour
You can, but it may get soggy. I would store uncovered in the fridge.
Rabia
This is the best recipe fkr warbat. easy and delicious…thankyou!
Nur Ashour
Thanks for making them!
Sehar
I’ve tried this Warbat recipe soo many times and it always turns out soo yum!!! I prefer this over eating out because of how delicious it turns out!
Nur Ashour
I’m flattered! It’s definitely a favorite over here!
Nur Ashour
hahah. Yes, use my recipe. I’m so glad you had these to save the day!
Suzanne
Best Warbat recipe you’ll find on the internet. Literally the best technique the best tips and tricks and the best taste. They come out perfect every time!!
Nur Ashour
I’m so happy you trusted me and made them. Thanks for being here!
Amira Rajih
I love this recipe can’t tell you how may times I’ve tried it and it alway work’s perfectly.
Nour
If you’re looking for a dessert recipe, thwn you’ve come to the right place. Nur puts her heart and soul into every recipe she shares. She is thorough, and shares so many helpful tips. Now, about this recipe. I followed her instructions and tips exactly as written, and my final result was absolute perfection. Nur is out here turning us into cooks / bakers! Thank you so much for sharing your love for cooking with the world, Nur!
Sarah K
wow wow wow!!! I made these recently and they were just the most delicious dessert ever. The steps and directions were so helpful. It was my first time attempting an Arabic sweet (I usually find them so intimidating to even try). They even tasted better the next day, after sitting in the fridge. Just the ashta itself is divine. Thanks for the recipe!
Nur Ashour
Thanks for trusting me and being here!
Yasmeen
I never had this dessert growing up lol. So since it looked amazing I gave it a try. It was so good everyone asked who made it, it was easy to do and they looked like I got them from a bakery. I already got asked to make them again I have not one bad thing to say about it! I feel like a fancy chef when I make my own ishta too lol
Nur Ashour
YAY!
Reham
This recipe has made making warbat so much less intimidating! Thank you Nur
Nur Ashour
❤️❤️
Rita
Amazing recipe. It was very easy to follow and people loved it. It was my first time making it so I was very happy with how well it turned out
Nur Ashour
I’m so glad. It’s one of my faves!
Nur Ashour
I’m flattered! Sahtain!
Nur Ashour
I love that for you!
Maheria Masehoor
I have been making these every Ramadan for the past three years. They never fail to impress. Thank you so much!!
Nur
Thannks for being here. I’m so glad you love them so much! Ramadan Kareem!
Reem
Made these more than I can remember now! Perfect recipe and such an amazing taste. Literally tastes like the warbat that I crave at my favorite dessert shop in Jordan. You have nailed this recipe & I’m always asked to bring it with me to gatherings and when I have family/friends over. Thank you for making it easy to follow for us that are tempted by Arabic dessert. So yum!
Nur
By far, my most popular recipe. I’m so glad you enjoy them as much as I do. Glad you are also warbat popular
Asma
Best recipe for making the most delicious warbat
Muna Marie
THE BEST WARBAT RECIPE HANDS DOWN
Jenna
Made this for a dinner party and everyone loved it! It tastes delicious and is such an elegant addition to any dessert table.
Nur
Aren’t they?! They are always a crowd pleaser. Glad you love them so much. Thanks for trusting my recipe to be a part of your special occasions.
Sumaya Bahrami
Best warbat ever. The most perfect crisp and never too dry. You cannot go wrong with this one. The Ishta filling is my favorite so far
Nur
❤️❤️❤️ So glad you love them as much as we do.
Sarah K
The only warbat recipe you’ll ever need! I’ve made it multiple times and they always come out perfect.
Nur
Thanks! So glad you love it!
Amina
First time making this and super easy to follow the recipe! The only things I would say is that I a lot of leftover simple syrup and ishta. I would probably increase the amount of squares I made to use it all but they came out so crispy and tasted amazing! Great recipe!
Nur
I always have a little leftover syrup too. Make sure to really soak them so they don’t crack as you open them. Store any leftover syrup in the fridge for other desserts needing simple syrup or make my Mint Lemonade!
Yara
I have used this recipe on several occasions and it’s been a hit easy to follow
Nur
I’m so glad.
Farrah Homayoun
This recipe made a complicated dessert so easy for me! The trick of adding melted butter straight to the pan is such a hack. The ishta comes out so smooth. This is my go to recipe for a quick dessert when I have company over. Definitely make sure to follow each step and the advice. Thank you.
Nur
Isn’t it the best!
Linda
how many days in advance can I make the Ishta? I’ve got time today, but it is 5 days before i will assemble the dessert.
Nur
I would only make it the night before.
Atiya
I made these warbat today and these were so easy to make yet delicious
Balanced sweet and creamy flavors bursting in mouth❤️
Nur
Thanks for being here!
Leena Halim
Best recipe always comes out perfect! I used to brush every phyllodough individually and would consume so much time but after this I make it in an hour and comes out crunchy and perfect
Nur
Isn’t it such a timesaver?! So glad you’re here. Sahtain!