Warbat with Cream

Ingredients

• phyllo pastry sheets
• cooked ashta
• Aleppo pistachios
• 1 cup ghee
• 1.5 cups simple syrup
• 1 package a package of ouzi pastry sheets, baklava pastry sheets, or phyllo pastry sheets

Instructions

1. Spread the phyllo pastry, ouzi pastry sheets, or baklava pastry sheets on the work surface, and cover the unused sheets with a damp cloth on the work surface so they do not dry out.
2. Grease a baking tray with ghee.
3. Shape each sheet over a warbat mold or a glass on the baking tray, then arrange the pieces on the baking tray, leaving space between each piece.
4. Pour the ghee over the pastry pieces in the baking tray so that they are thoroughly soaked in ghee.
5. Drain the excess ghee from the baking tray after soaking the pieces in ghee.
6. Use a ruler on the work surface to cut the pastry into equal-sized pieces.
7. Cut the pastry on the work surface into lengthwise rectangles.
8. Cut the rectangles on the work surface into diamond shapes.
9. Stack the cut pastry pieces on top of one another on the work surface, then turn them over to form a triangle shape.
10. Place the shaped pastry pieces in the baking tray facing opposite directions so they fit easily inside the tray.
11. Place the baking tray in the oven at 180°C, with both top and bottom heat on, and position the tray on the lower rack first so the pastries color from underneath.
12. Bake the tray until the pastries are cooked underneath, then move the tray to the top, turn off the bottom heat, and turn on the top heat only to brown the surface.
13. Remove the baking tray from the oven once the pastries are golden, then drain any excess ghee from the tray.
14. Distribute room-temperature simple syrup over the hot warbat pastries in the baking tray.
15. Leave the warbat pastries in the baking tray to cool after adding the simple syrup.
16. Open each warbat pastry after it has cooled, on the serving plate, by dividing it into two halves.
17. Place an amount of cooked ashta on the lower half of the warbat pastry on the serving plate.
18. Replace the upper half over the ashta on the serving plate.
19. If desired, garnish the warbat pastry on the serving plate with a little ashta on top.
20. Garnish the warbat pastry on the serving plate with a little pistachio.