Diwali is around the corner and my heart won’t stop dancing! I love this time of the year! No work, “timeplease” on worries, fun dinners with families, it’s like the world becomes eutopia for a few days! Anyways, with all this fun and frolicking comes the best part, which is all that sugar! Diwali is like the “hallpass” I give to myself for indulging(responsibly though).
All these family dinner parties require quite a lot of sweat and I was determined to find something that didn’t give me dehydration. I don’t know what made me turn to the middle east, but I’m glad I did.
I’ve never used filo pastry, which let me tell you is the best thing they have given the world! A two minute filling and some stuffing later I was ready to shove my sweets in the oven. A five minute bake, a sugar syrup drizzle and I was done!
Warbat Bil Ashta uses a custard filling inside filo pastry. I have, instead, used a paneer based filling, just to give it some Indian-ness.
Hope you enjoy it!
Warbat Bil Ashta
- 4 sheets of filo pastry
- 100g paneer/mawa
- 100g ground sugar (divided use)
- less than 1/8 tsp cardamom powder
- 100ml water
- 1tsp rose water
- ground pistachios
- Preheat the oven at 180°C and line a baking tray with parchment paper.
- Prepare the filling by mixing the paneer, half of the sugar(50g), and cardamom powder and keep it aside.
- To make the simple syrup, combine water and the rest of the sugar(50g) and heat it on a medium heat. Boil it until the mixture comes to a single thread consistency. Add the rose water once you take it off the heat.
- Prepare the filo pastry by stacking 4 sheets of filo pastry one on top of the other and brushing each layer with a generous amount of ghee.
- Cut the filo sheets into squares of 8cmx8cm.
- Take a teaspoon full of the paneer filling and put it in the centre of the squares. Fold all four corners of the square towards the center.
- Once they are all ready, place them on the lined baking sheet and bake at 180°C for about 5 minutes or until they turn golden brown.
- When they are baked, remove them from the oven and drizzle them with a generous amount of syrup.
- Top them with ground pistachios as garnish.