وربات القشطة

Start by preparing the syrup: combine 2 cups of sugar with 1 cup of water in a saucepan. Bring it to a boil and let it simmer for 10 minutes. Add a squeeze of lemon juice, remove from heat, and let it cool completely.

Unwrap the phyllo dough and work quickly, as it dries out fast.

Cut the dough lengthwise and divide it into equal portions.

Cut each piece into triangles, then shape them into small triangles and arrange them on the baking sheet.

Pour the warm, melted ghee generously over the dough so it’s well absorbed.

Bake in a preheated oven at 200°C (392°F) on the rack just above the heat source for 10 minutes, until golden on the bottom

Once the bottoms are golden, turn on the top heat to brown the tops.

Remove from the oven and immediately pour the cold syrup over the hot pastries.

Let the warbat cool completely before filling.

Once cooled, gently open each piece and fill it generously with thick clotted cream.

Dip the cream-filled edge into ground pistachios.

Arrange the filled warbat on a serving platter and present with elegance.