Warbat (Layered Pastry) Dessert

Ingredients

• Dough:
• 1 cup milk
• 1 cup vegetable oil
• 1 cup water
• 1/4 cup sugar
• 2 tablespoons plain yogurt
• 1/2 teaspoon baking powder
• Pinch of salt
• About 6 cups flour (adjust according to flour type — you may need 5 1/2 to 6 1/2 cups)
• Cornstarch for rolling the dough
• Note: For this recipe we recommend using a standard measuring cup for baking.
• Cream filling:
• 2 cups milk
• 4 tablespoons cornstarch
• 1 tablespoon sugar
• 1 tablespoon butter
• 1 tablespoon rose water + 1 tablespoon orange blossom water
• 1 tub ready-made clotted cream (qeemar) — optional
• Walnut filling:
• 1 cup chopped walnuts
• 3 tablespoons sugar syrup (shira)
• A splash of rose water and orange blossom water
• Syrup:
• 2 cups water
• 1 cup sugar
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• To make petits fours using Rasmiyah's method, here is the link: How to make petits fours
• For more sweets from Rasmiyah, here is the link: How to make Brazilian sonho dessert
• To make sha'ibiya using the same dough by Rasmiyah, see this link: How to prepare sha'ibiya

Method

1. Start by making the cream filling. First, place the milk, cornstarch and sugar in a pot and whisk together while cold.
2. Place the pot over heat, stirring continuously, and add the butter until the mixture thickens.
3. When the mixture reaches the desired thickness, add the rose water and orange blossom water, stir, then remove the cream from the heat and transfer it to a plate to cool.
4. Prepare the walnut filling: mix all ingredients together and set aside.
5. Begin preparing the dough.
6. Combine the liquids and sugar and mix well. Gradually add the flour, salt and baking powder and continue kneading until you have a soft, cohesive dough.
7. Cover the dough with kitchen plastic wrap and refrigerate for about 1 hour.
   Timers: 60 min
8. Remove it from the fridge and lightly dust a large baking tray with cornstarch.
9. On a clean surface, cut the dough into equal-sized rounds, arrange them on the tray and cover for 10 minutes.
   Timers: 10 min
10. Using a rolling pin and cornstarch, roll each round until you have a very thin sheet. Set each sheet aside and dust it with cornstarch until fully coated (the starch between sheets is the most important element for success).
11. Continue rolling the sheets and stacking them with cornstarch between each one until all pieces are done.
12. Roll the stacked sheets until you obtain a large, wide sheet.
13. After rolling the sheet well, begin shaping the warbat.
14. Roll the sheet into a log and cut it into pieces about 2 cm in size.
15. Roll each piece with the rolling pin, flip it, then fill with your chosen filling. Gather and seal the top tightly, and place on a buttered baking tray with the sealed side down. Brush the tops with butter.
16. Bake the warbat in a preheated oven on the middle rack at 135°C (275°F).
17. After 10 minutes, brush the tops with butter again; repeat this step two or three times. You will notice the layers starting to separate and become visible.
    Timers: 10 min
18. Once the bottoms are browned, brown the tops as well, taking great care not to burn them.
19. After about 35–45 minutes, remove from the oven and pour room-temperature, medium-thickness syrup over the pastries.
    Timers: 45 min