Warbaat Recipe - Makes 8 Pastries
- 250g Filo Pastry
- 150g Butter
- 200ml Milk
- 200ml Double Cream
- 4 tbspn Cornflour
- 500g Sugar
- 500ml Water
- 6 Split Cardamom Pods
- Combine sugar, water, cardamom into a saucepan and bring to a boil. Remove and allow to cool completely.
- Whisk together milk, cream and cornflour into a saucepan over a medium heat. Once thickened remove immediately and cool down by spreading over a flat tray.
- Cut the filo into even sized squares. Take the cream filling (Qishta) and spoon it evenly onto half of the pastry. Fold each of them diagonally and gently squeeze to ensure the filling is evenly distributed.
- Preheat your oven to 190°C. Brush the base of a non stick lined oven tray with butter.
- Place the folded pastries on the paper and brush generously with ghee.
- 6. Bake for 20-25 minutes or until golden. Drizzle the cold syrup onto the hot pastries to keep a crunchy exterior.