Sometimes as a baker you got to get really creative and I tried my Ashta pie and it came out great. I’m very excited to share this recipe with everyone. Ashta pie 3/4 pound pistachios 1 tablespoon ghee 2 tablespoons sugar 1/2 pack of phyllo dough 1/2 cup melted ghee or butter Preheat your oven to 350° Crush the pistachios with a knife or using a pounder. Then put the pistachios in a bowl and leaving about a 1/4 of a cup of pistachios on the side and add the 2 tablespoons ghee and sugar into the

Crispy filo, creamy ashta… need I say more? These little parcels are dangerously good—golden, flaky, and filled with the smoothest ashta. The hardest part? Not eating them all in one go! 🤭 I finally got around to sharing this recipe (it only took me a year 😅). It all started with leftover ashta from my Warbat recipe last ramadan, and now I can’t stop making them. Warm or cold, they never last long! Ingredients For the Ashta (Cream Filling): * 1 cup milk * 2 cups double cream * 3 ½ tablespoons