Warbat Bil Ashta (Phyllo Custard Pastry)
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 400g phyllo pastry
- • 200g unsalted butter, melted
- • 750ml whole milk
- • 100g sugar, for the custard
- • 40g cornflour
- • 1 tsp vanilla extract
- • 250g sugar, for the syrup
- • 200ml water, for the syrup
- • 1 tbsp lemon juice
Preparation Steps
Whisk the milk with the custard sugar and cornflour in a saucepan and cook, stirring, until it thickens into a firm custard; stir in the vanilla, then cool with cling film on the surface.
Boil the syrup sugar, water, and lemon juice for 10 minutes into a light syrup and set aside.
Brush a tray with butter and layer half the phyllo, buttering every sheet, letting some sheets extend crisply above the edges.
Spread the cooled custard evenly over the phyllo and cover with the remaining buttered sheets.
Cut lightly into squares and bake at 180C for 35 to 40 minutes until golden and crisp.
Pour the cooled syrup over the hot pastry, rest 30 minutes, then slice through and serve.