Make your simple syrup a few hours ahead of time. It needs to be completely room temperature or you will get soggy warbat. Pour the water into the pot first then the sugar. This will keep the sugar from getting on the sides of the pan and causing it to crystalize later. Bring it to a gentle boil and then you can stir if needed. Add the lemon juice and simmer for ten minutes. Set aside to cool completely.

Prepare the Ishta. In a saucepan, combine the cream, half and half, flour, and cornstarch. Whisk until smooth. You can even use a blender. You don’t want any clumps. Heat the mixture on medium heat while whisking continuously. It will thicken and bubble. Pour into a dish and cover with the saran wrap touching it. Cool in the fridge completely.

Thaw out your filo dough according to the directions. Start by unrolling one roll and splitting the number of sheets in half. You need about 8 sheets to work with at a time.

Leave the 8 sheets stacked onto each other and cover the other half with a towel so it doesn’t dry. Using a ruler cut squares. The dough I get is 8.5 x 18 inches. I cut 4.25 inch squares so I can make the most of it. It will vary with the brand that you’re using.

Now you will be left with squares of 8 sheets stacked on each other. Take each square and fold it diagonally on itself so you have a triangle. Place it on a bare sheet pan. Continue with the rest of the dough.

I like to arrange mine like the photo above. Each pack of filo dough makes 24 pieces. After you finish arranging the triangles, melt 1 Cup of butter and pour it onto them evenly. This will seem like a lot but I promise it isn’t!

Bake at 375 F (or according to package directions of the brand you bought) for 15-20 minutes. This will vary with each oven so keep an eye on them. You want them evenly golden on the top and bottom. They will also absorb all the butter.

Once they are baked remove them from the oven and pour the COOLED syrup on them immediately. It’s essential that the pastry is hot and the syrup is room temperature. This is what will prevent them from becoming soggy! After pouring the syrup allow them cool for a few minutes before filling them.

While they cool, put your prepared and cooled ishta in a bowl or stand mixer. Add a can of ready ishta. This helps keep it creamy and gives it the rich flavor. You can leave it out if you want. Whish the ishta until it’s nice and fluffy and then place it in a piping bag or ziploc bag. This will make it much easier to fill.

You want to work with the filo while its warm so it doesn’t break, but not too hot or the cream will melt. Gently open the fold of the triangle and fill with the ishta. I like to rough chop pistachios and dip the raw ishta edges into them. Repeat until you finish all the warbat.

Store in the fridge for up to 3 days. Loosely wrap if needed. They’re best enjoyed the day of!