Warbat Bil Eshta; Middle Eastern Sweets, Phyllo pastry parcels with creamy custard filling

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 1 and 1/2 cup of sugar with 1 cup of water until it starts boiling.

Add a squeeze of lemon and simmer for another 5 minutes until it becomes sticky; then turn off the heat and let it cool.

In a bowl, mix 4 tablespoon sugar with 1 and 1/2 cup milk and stir well.

Add 6 tablespoon corn flour to the milk mixture and ensure there are no lumps.

Add 1 can of 300 mil double cream and whisk everything together.

On medium heat, stir the mixture until it thickens, using a wooden spoon.

Once thickened, transfer it to another bowl and cover with plastic wrap touching the surface to prevent a crust from forming; let it cool completely.

Brush each sheet of phyllo pastry with melted ghee; divide the 21 sheets into three groups of seven.

Layer seven sheets of phyllo, brushing each with ghee before adding the next layer.

Spread the cooled filling evenly over the phyllo layers.

Roll the phyllo from the shorter side, brushing the bottom of the first sheet with ghee.

Place the rolled pastry in a baking tray and cut into triangle shapes, ensuring to cut all the way through.

Bake in a preheated oven at 180°C until golden on top and bottom.

Once baked, pour the cooled sugar syrup over the pastries and sprinkle with crushed pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens