Warbat with cream

Name: Warbat with cream
Prep time: 47 min
Cook time: 155 min
Total time: 202 min
Yield: 8
Cuisine: Levantine
Ingredients: 400 grams phyllo sheets; 200 grams melted ghee or butter; 2 cups thick cream; 1 cup cold syrup; 1/3 cup ground pistachios

Crispy flaky triangles filled with cream, golden baked and drizzled with syrup and pistachios.

Vegetarian

Cooking time: 3 hr 22 min
Hands-on time: 47 min
Free time: 2 hr
Difficulty: Medium
Cuisine: Levantine
Calories: 660
Contains: Nuts, Gluten, Dairy

Qatayef's sister on the Ramadan table: paper-thin triangles whose layers open around a creamy center, their tops glistening with syrup. You hear the crunch before you taste it — and that is the test warbat must pass.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

8people

Amounts follow the number of people

To prepare warbat with cream

400 grams phyllo sheets — Measured and prepared before starting
200 grams melted ghee or butter — At room temperature
2 cups thick cream — Or cold cream custard
1 cup cold syrup — Two cups
1/3 cup ground pistachios — gently toasted

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Pastry brush — Five filo layers, each one buttered.
Baking tray — At 190° until the triangles turn golden.

Method

Mix the cream ingredients while cold, then cook them while stirring until they thicken.
12 min
You’ll know it’s ready when
Thick enough to gather behind the spoon, showing the bottom of the pot for a moment.
Chill the cream completely, covered with cling film.
2 hrYou can walk away
You’ll know it’s ready when
Cold, firm, and holds its shape when scooped.
Prepare the syrup and let it cool.
15 minYou can walk away
You’ll know it’s ready when
Thick as it pours, and cold on the back of the hand.
Brush the phyllo sheets with ghee and stack several layers, then cut them into squares.
15 min
You’ll know it’s ready when
Equal squares with fully coated layers and no dry areas.
Tip: Brush every layer: an unbuttered layer doesn't separate or crisp.
Place a spoonful of cream in the center of each square and fold the four corners to the middle.
15 min
You’ll know it’s ready when
The edges are tightly folded and do not open when lifted.
Bake at 180° until golden.
20 minYou can walk away
You’ll know it’s ready when
Golden, puffy layers with a firm base.
Pour the cold syrup over it while it's still hot and garnish it with pistachios.
5 min
You’ll know it’s ready when
Shiny and moist at the edges, yet still crispy on top.