A sweet from Jordanian tables, warbat is made by baking thin filo sheets until crisp, layering them with cooked custard and finishing with syrup. Its layered structure delivers a crisp-soft balance in every slice.
Cook the milk, cornstarch, sugar and egg in a pot, stirring constantly, for 8 minutes until thickened, then stir in the vanilla and let cool.
Bake the filo sheets brushed with melted butter on a tray in an oven preheated to 180°C for 12 minutes until golden.
Layer the baked filo sheets with the cooled custard in alternating layers.
Drizzle the syrup over the warm pastry and finish with crushed pistachio before serving.
Keep the filo sheets you're not using covered with a damp cloth; exposed sheets dry out and crack quickly. Allergens: contains wheat (gluten), milk and dairy (milk), egg and tree nuts (pistachio).
Pouring the syrup over a warm pastry rather than a piping-hot one keeps the filo crisp for longer.
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