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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Brush the filo pastry with ghee and sunflower oil, then fold into triangles.
Cook the triangle filos for 20 minutes at 180 degrees Celsius until golden.
Cover the hot pastries in simple syrup.
Bring sugar, water, and lemon juice to a boil for around 45 minutes.
Dissolve cornflour in water.
Bring to a boil and keep stirring on medium heat.
Add extra thick cream and blossom water, then set aside.
Fill the warbat with the cream filling.
Coat with crushed pistachios.
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Cover the pastry in simple syrup while it is still hot.
Keep stirring the filling on medium heat so it does not catch.
Can I use a different type of oil for the pastry?
Yes, you can substitute sunflower oil with another neutral oil, but it may slightly alter the flavor.
How do I know when the syrup is ready?
The syrup is ready when it thickens slightly and coats the back of a spoon.
What can I use instead of blossom water?
You can use rose water as a substitute for blossom water.
How should I store leftover warbat?
Store leftover warbat in an airtight container at room temperature for up to 2 days.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator.
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