Warbat

Warbat (Middle Eastern Cream-Filled Pastry)

A rich and creamy Middle Eastern dessert made with crispy phyllo dough, a smooth semolina-milk filling, and a drizzle of fragrant syrup.

Ingredients:

For the Filling:

• 3 cups whole milk

• 1 cup heavy cream

• 6 heaping tablespoons semolina powder

• 2 tablespoons sugar

• 4 cups whole milk (for curd)

• ¼ cup vinegar

• 2 teaspoons rose water or orange blossom water

For Assembly:

• 1 package phyllo dough

• 1 bar unsalted butter, melted

For Garnish:

• Simple syrup (to taste)

• Crushed pistachios

• Dried rose petals (optional)

Instructions:

1. Prepare the Semolina Filling:

   • In a pot over medium heat, combine 3 cups whole milk, heavy cream, semolina powder, and sugar.

   • Whisk continuously to prevent sticking. Cook until the mixture thickens, then remove from heat and set aside.

2. Make the Curd:

   • In another pot, heat 4 cups whole milk over medium heat.

   • Add ¼ cup vinegar and stir gently until the milk separates into curds.

   • Continue mixing for about 3 minutes, then drain the curds.

3. Combine Fillings:

   • Mix the drained curds with the semolina mixture.

   • Add rose water or orange blossom water, stir well, and set aside to cool.

4. Prepare the Phyllo Dough:

   • Melt 1 bar of butter in a pan.

   • Cut the phyllo dough according to video instructions (using the box as a marker).

   • Place a tablespoon of the milk semolina filling in each piece of dough and fold into triangles.

5. Bake the Warbat:

   • Dip each filled pastry in melted butter.

   • Arrange on a baking sheet and bake at 350°F (175°C) until golden brown and crispy.

6. Finishing Touches:

   • Drizzle simple syrup over the warm pastries to taste.

   • Garnish with crushed pistachios and dried rose petals.

7. Serve and Enjoy!

   • Warbat is best enjoyed warm or at room temperature with a cup of tea or coffee.