Ward Esham

Ingredients

1 packet of filo pastry1/2 kilo @tarekabdelrahimelwazzicreamery3 cups atar (sugar syrup )1/2 cup crushed pistachios for garnish2 cups walnuts if you choose to add that in , I got this amazing idea from the beautiful @cookingwithmanel200g ghee (melted and slightly cooled )

Method

Ensure you have atar ready and cooled before you begin , it’s simply 2 cups caster sugar , 1 cup water , tea spoon of lemon juice in a pot and bring to a boil , simmer on a medium heat about 15-20 mins then turn off heat and add a dash of rose water or orange blossom water . Allow to cool completely.Working fast line each layer of filo with a generous amount of ghee not missing any spots , stack until the packet is finished .Cut with desired cookie cutter and grease a baking tray well with ghee and bake at 180 for about 15 mins until nice n golden , watch them well as ovens vary .As soon as they are done and hot drizzle with cooled sugar syrup . Leave to cool .For the walnut filling simply process walnuts and add a 4 tbs of atar to it to make it into a paste.Assemble by adding pastry then walnut filling and top with @tarekabdelrahimelwazzicreameryGarnish with more syrup when serving and crushed pistachios .