Warbat with a Twist

Ingredients

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the cream filling: For the cream filling:
• 2 cups (480ml) milk 2 cups (480ml) milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 teaspoon rosewater 1 teaspoon rosewater
• For the syrup: For the syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• Vegetable oil, for frying Vegetable oil, for frying
• Crushed pistachios, for garnish (optional) Crushed pistachios, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 48g, 28g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the flour and salt. Gradually add water and vegetable oil, kneading until a smooth dough forms. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, and saffron threads. Slowly pour the sugar mixture into the simmering milk, stirring constantly until the mixture thickens. Remove from heat and stir in the rosewater. Let the cream filling cool.
3. 3.
   Divide the dough into small balls and roll each ball into a thin sheet. Cut the sheets into rectangular shapes.
4. 4.
   Heat vegetable oil in a deep pan or fryer. Fry the pastry sheets until golden and crispy. Remove from oil and drain on a paper towel.
5. 5.
   To make the syrup, combine water, sugar, lemon juice, and orange blossom water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until the syrup thickens slightly.
6. 6.
   Assemble the Warbat by placing a spoonful of the saffron cream filling on a pastry sheet and folding it into a triangle or cylinder shape. Repeat with the remaining pastry sheets and filling.
7. 7.
   Drizzle the Warbat with the prepared syrup and garnish with crushed pistachios, if desired. Serve warm or at room temperature.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm milk for 10 minutes before adding them to the cream filling.

Tips & Tricks

• For a crispier pastry, make sure the oil is hot enough before frying the sheets.
• To save time, you can use store-bought filo pastry instead of making the dough from scratch.
• Experiment with different flavored syrups such as honey or rose syrup for a unique twist.

Serving advice

Serve the Warbat warm or at room temperature for the best texture and flavor. It pairs well with a cup of aromatic Arabic coffee or a refreshing mint tea.

Presentation advice

Arrange the Warbat on a platter, drizzle with the syrup, and sprinkle with crushed pistachios for an elegant touch. You can also dust the pastries with powdered sugar for a beautiful presentation.