BEHIND the SCENES with PASTRY CHEF- MAKING WARBAT! CUSTARD CREAM FILLED PASTRY

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the custard filling by combining milk and whipping cream in a bowl, using a 50-50 ratio.

Add cornstarch, a pinch of salt, and one tablespoon of sugar to the milk and cream mixture.

Whisk the mixture thoroughly to avoid clumps before heating it on the stove.

Cook the mixture on the stove until it thickens, stirring constantly.

Once thickened, remove from heat and add orange blossom water for flavor.

Transfer the custard to the fridge and let it chill for at least 8 hours or overnight to firm up.

Prepare to assemble the warbat by cutting the phyllo dough edges to fit the templates.

Layer about 18 sheets of phyllo dough, brushing each layer with clarified butter.

Use an ice cream scooper to portion out the chilled custard filling onto the phyllo dough.

Fold the phyllo over the filling to create triangular shapes, using the templates for guidance.

Place the assembled warbat on a baking sheet and brush the tops with more clarified butter.

Bake the warbat until golden brown, checking for a nice flaky texture.

Once baked, drizzle with orange blossom sugar syrup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens