Warbat Cream Filled Phyllo Triangles

First, prepare the simple syrup: In a small saucepan, combine 250ml water and 200g sugar. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Stir in 1/2 tablespoon rose water and 1 teaspoon lemon juice. Remove from heat and let it cool completely.

Next, make the cream filling: In a medium saucepan, whisk together 500ml whole milk, 50g sugar, and 60g fine semolina. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. This will take about 8-10 minutes. Remove from heat and stir in the remaining 1/2 tablespoon rose water. Pour into a shallow dish, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely in the refrigerator.

Preheat your oven to 180°C. Melt the unsalted butter. Lay out one sheet of phyllo dough on a clean work surface. Brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat this process until you have 3-4 layers of phyllo, all buttered.

Cut the layered phyllo sheets into long strips, about 7-8 cm wide. Place a spoonful of the cooled cream filling at one end of a strip. Fold one corner of the phyllo over the filling to form a triangle, then continue folding the triangle over and over, as if folding a flag, until you reach the end of the strip. Ensure the edges are sealed.

Place the formed phyllo triangles seam-side down on a baking sheet. Brush the tops of the triangles with any remaining melted butter. Repeat with the rest of the phyllo and cream filling.

Bake for 20-25 minutes, or until the warbat are golden brown and crispy. Keep a close eye on them to prevent burning.

Immediately upon removing from the oven, pour the cooled simple syrup evenly over the hot warbat. Allow them to soak for a few minutes. Garnish with crushed pistachios before serving. Sahtein!