Warbat Bil Ashta (Cream Filled Phyllo Pastry)

Ingredients

• 2 cups whole milk
• 2 cups 35% whipping cream
• 3/4 cup cornstarch ((or 6 tablespoons if halving the recipe))
• 1/2 cup granulated sugar
• 1 tablespoon rosewater
• 2 cups granulated sugar
• 1 cup water
• 1 squeeze lemon
• 1 tablespoon rosewater
• 1 1/2 cups unsalted butter
• 18 sheets phyllo (450 grams)
• 2 tablespoons crushed pistachios (garnish)

Steps

1. 1

   In a pot, add the sugar, water and squeeze of lemon

2. 2

   Mix and place on medium heat. Bring to a boil, then simmer on medium low heat for 10 minutes. Sugar should dissolve and you should end up with a clear sugar syrup. Remove from heat and allow it to cool at room temperature. If using rose water, add it in at this point.

3. 3

   In a pot, add the whole milk, cream, sugar and corn starch. While everything is still cold, whisk well to incorporate the corn starch until dissolved

4. 4

   Place the pot on the stove on medium high heat and continuously whisk for about 10 minutes until thickened. Don't stop mixing as the cream may burn at the bottom of the pot

5. 5

   Once thickened, remove from heat, add the rosewater, mix and place in a dish covered with plastic wrap. Make sure the plastic wrap is in contact with the surface of the ashta to avoid creating a film. Place in the fridge to cool for 1 hour

6. 6

   Place the butter in a pot over medium-low heat to melt or melt in the microwave

7. 7

   Pour it into a measuring cup and allow it to sit for 5-10 minutes

8. 8

   Scoop out the solids that form on the top, and strain out the white that collects at the bottom. You can do this by simply adding the butter to another bowl, and ensuring you don't pour in any of the white solids that collect at the bottom.

9. 9

   The clarified butter is ready to use!

10. 10

    Pre heat oven to 400F

11. 11

    Unroll the phyllo sheets and using a ruler, cut them into 4x4 inch squares. This should result in 12 pieces (see notes)

12. 12

    Scoop 1.5-2 tablespoons of the cooled ashta and place in the middle of the square, on a diagonal. Fold the phyllo over on the diagonal to form a triangle

13. 13

    Place the triangles on a sheet pan and spoon over clarified butter until they are fully saturated and the butter reaches all the layers

14. 14

    Bake for 25 minutes until golden brown. If needed bake for an additional minute or two to get that golden brown colour

15. 15

    Remove and pour the cooled simple syrup immediately

16. 16

    Garnish with crushed pistachios if desired

17. 17

    Serve warm or refrigerate and serve cold (follow blog post storage directions)