Warbat Ashta

Ingredients

1 pack phyllo pastry1 cup melted butterFor the cream you need:2 cups full cream milk4 tbsp cornflour6 tbsp sugar250ml or one cup thickened cream2 tblsp fine samolina

For Ater (Syrup) You Need

2 cups sugar1 cup waterDrops of lemon juice1 tbs orange blossom waterFor decorationcrushed pistachios

Instructions

For Ashta : in a medium size nonstick pot pour in milk and heavy cream, add corn starch, samolina and sugar and stir until combine and sugar and starch dissolve.Heat the mixture up on a medium temperature stove until boil while keep stirring so the liquid would not stick to the pan.When the mixture comes to a boil and thick enough like a pudding, turn heat off and pour into a plate. Cover it with glad Wrap. Let cool completely.Lay a sheet of filo pastry on a chopping board. Brush with melted butter, layer with another sheet, then brush again with butter.Repeat until all the pastry is stacked. Cut into squares and diagonally fold each into a triangle.Arrange on the trays and bake for 8-10 mins, until golden.Once done take it out of the oven and pour atar on top than set the pastry aside to cool.When the pastries are fully cooled, carefully open each folded triangle and spoon in some of the cream mixture.Sprinkle with the pistachios to serve.