Warbat

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Start the syrup first so it has time to cool: combine the granulated sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, then simmer for 3-4 minutes until slightly thickened. Remove from the heat and stir in the rose water and orange blossom water. Pour into a bowl and leave to cool completely.

2. 2

   Make the ashta filling: in a saucepan, whisk the whole milk, double cream, cornstarch, granulated sugar, and crushed mastic until smooth with no lumps. Set over medium heat and cook, whisking constantly, until the mixture thickens to a soft pastry-cream consistency, about 4-6 minutes. When the whisk leaves clear trails, it is ready. Transfer to a shallow bowl and let it cool for 5 minutes so it firms slightly but is still pipeable or spoonable.

3. 3

   Lay 1 sheet of filo on a work surface and brush lightly with melted butter. Top with a second sheet and brush again, then add a third sheet and brush once more. Cut the stack into 4 equal squares. Repeat with the remaining 3 filo sheets and more butter to make 8 squares total. Keep the filo covered with a barely damp towel while you work so it does not dry out and crack.

4. 4

   Place about 1 heaped tablespoon of ashta filling in the center of each square. Fold each square diagonally into a triangle, then press only the two short outer edges lightly to keep the filling enclosed while leaving a little room for expansion. Arrange the pastries on a lined baking tray and brush the tops generously with the remaining butter.

5. 5

   Bake for 16-18 minutes until the warbat are deeply golden, crisp, and flaky. If needed, rotate the tray in the last 5 minutes for even coloring. The pastries should feel light and audibly crisp when tapped.

6. 6

   As soon as the pastries come out of the oven, spoon or drizzle some cooled rose syrup over them; do not soak heavily if you want to keep maximum crispness. Scatter with the chopped pistachios and serve warm, with extra syrup on the side.

Nutrition per serving

Notes

• •For the best texture, the syrup must be cool and the pastries hot; this helps the layers stay crisp rather than turning soggy.
• •If mastic is unavailable, omit it; the filling will still be good, though slightly less traditional in aroma.
• •Use filo straight from the fridge only after it has sat for 15-20 minutes at room temperature, otherwise it may crack when folded.
• •Warbat are best eaten the day they are baked, ideally within a few hours.

Background