How to make WARBAT | Middle Eastern sweet creamy puffs | Simply Maha

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making the filling: combine 1.5 cups of heavy cream and 1.5 cups of whole milk in a bowl.

Add 2-3 tablespoons of sugar and 0.5 cups of corn starch to the mixture and stir well before heating.

Transfer the mixture to a pot and heat on medium-low, stirring continuously until it thickens to a pudding-like consistency.

Let the filling cool for a bit, stirring occasionally to prevent a skin from forming.

For the simple syrup, combine 2 cups of sugar and 1 cup of water in a pot, stirring until the sugar dissolves.

Turn the heat to high and bring the mixture to a boil, then add a squeeze of lemon juice and reduce the heat to low to simmer until thickened.

Allow the simple syrup to cool to room temperature.

Prepare the puff pastry by thawing it, ensuring it is not too soft to maintain its layers.

Take a heaping tablespoon of the filling and place it in the center of a puff pastry square, spreading it slightly towards the edges.

Fold the corners of the pastry over the filling, sealing them without closing the sides to prevent spillage.

Place the filled pastries on a baking sheet lined with wax paper.

Spray the tops of the pastries with non-cooking spray for extra crispiness.

Bake in a preheated oven at 350°F for about 15 minutes, or until golden brown.

Once baked, drizzle the cooled simple syrup over each pastry, ensuring some syrup touches the bottom for a crust.

Garnish each pastry with pistachios on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens