وربات بالقشطة

We start by cutting the filo dough into squares, each about 10 cm in length.

We fold each square into a triangle shape, as shown in the video, and arrange them on a baking tray

We then brush them with warm ghee.

We bake the triangles in a preheated oven at 180°C for 20-25 minutes until they turn golden brown and the dough layers open.

Once out of the oven, we immediately soak them in cold syrup.

After they cool down, we fill them with the prepared cream filling.

Finally, we garnish with ground pistachios and lemon blossom jam.

To prepare the syrup, we place the sugar and water in a pot over medium heat until the sugar is completely dissolved and it starts to boil. Then, add the lemon juice and honey, and let the syrup boil for 5-10 minutes until it thickens slightly. Finally, add the orange blossom water (optional) and let it cool before using.

To prepare the cream: Start by preparing the milk cream mixture by mixing 3 cups of water with 1 cup minus 1/4 of powdered milk and 1/4 cup of white vinegar. Stir well until the cream forms. Then strain the mixture to get the cream.

To prepare the custard, heat 3 cups of full-fat milk in a pot, then add 3 tablespoons of semolina, 3 tablespoons of flour, 5 pieces of mastic, and 1 tablespoon of sugar. Stir the mixture until it thickens.

Once the custard has completely cooled, add the milk cream we prepared earlier, and whisk them well with an electric mixer.

Finally, add a small can of Creamer (150 grams) to the mixture and stir until the mixture is well combined.