Warbat - stuffed filo
Middle Eastern dessert with delicate layers of filo pastry dough filled with ashta, a luscious velvety rich cream, baked and drenched in sugar syrup.
Recipe from palestineinadish ↗Ingredients
Other
Method
Add heavy cream, milk, sugar, and cornstarch in a saucepan.
Whisk well before adding it to the heat. Corn starch needs to be completely dissolved while the liquid is cold to prevent it from clumping.
Place the saucepan with the mixture over medium heat while continuing to whisk (about 10 minutes) once thickened, remove from heat, and stir in orange blossom water.
Place the mixture in a glass bowl, let it cool off for 10-15 minutes then refrigerate for at least one hour before filling the phyllo pastry dough.
Take phyllo dough out of the freezer the night before and keep in the fridge, and out of the fridge 1-2 hours before usage.
Once phyllo dough is thawed, gently open the package and unroll the sheets.
Lay phyllo dough sheets on a flat surface or a large cutting board.
Feel free to use a ruler and measure small squares of 4” by 4”, and cut the sheets of phyllo using a very sharp knife or a pizza cutter.
With a spoon or ice cream scooper scoop about 1 to 1.5 tablespoons of ashta cream filling and place at the center of each square.
Once filled fold over to form a triangular shape.
Once all folded place them on a greased baking tray.
Brush all edges of each piece with melted ghee.
Bake in a 400 F preheated oven for about 20-25 minutes or until golden brown.
Once they're out of the oven immediately pour over simple syrup (ater) then garnish with crushed pistachios.