Warbat with Custard Filling

Name: Warbat with Custard Filling
Prep time: 30 min
Cook time: 35 min
Yield: 12
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

A simpler take on warbat — crispy filo, silky custard and sweet syrup, all baked in one pan. Make it ahead and chill before serving!

PREP TIME

30 minutes

COOK TIME

35 minutes

SERVES

About this recipe

Warbat is one of those desserts that instantly takes me back to family gatherings, and this Warbat with custard filling recipe is my simple, one-pan twist on it. Traditionally, warbat is made one of two ways — some bake the filo squares first and pipe the ashta filling in afterwards, while others fill the pastry before it goes in the oven. I love both methods, but for this version I wanted something a little easier for a busy kitchen, so I swapped the ashta for a silky custard and layered everything into one tray from the start.

If you’ve tried my Ashta Filo Parcels, you’ll know how well filo and a cream filling work together — those are folded into triangles and fried until golden, while this Warbat with custard filling takes a baked, sliceable approach instead. And if traditional ashta is more your style, my Warbat with Creamy Ashta recipe uses the same idea, with the classic filling piped in after baking. Both are worth making, but this custard version has become my go-to for how simple it is to put together.

What’s more, this is a brilliant make-ahead dessert. As a result, you can have it fully baked, syruped and chilled a day or two before you need it — it actually tastes even better once it’s had time to set in the fridge.

Ingredients

Sugar Syrup

2 cups sugar
1 cup water
1 teaspoon lemon juice

Custard Filling

6 cups milk
½ cup sugar
6 tablespoons custard powder
4 tablespoons cornflour
2 teaspoons vanilla paste

Pastry

2 packets filo pastry (30 sheets, thick style)
150 grams ghee, melted, plus 2 extra tablespoons

Garnish

1⁄4 cup ground pistachios

Notes from Rouba

I like using the thicker filo sheets for this one — they hold their shape well and are less likely to tear.
Let the custard cool for ten to fifteen minutes before assembling, giving it the odd whisk so it doesn’t set or form a skin.
Always pour the syrup cold over the hot pastry, never the other way — that’s what keeps the layers crisp.
The syrup can be made up to a week ahead, so it’s ready to go whenever you bake this.
This is a wonderful make-ahead dessert — it actually tastes better once it’s had time to chill.
Every tray is different, so adjust the filo to suit yours — you may need a bit more pastry per layer, or to trim it down, depending on your tray size.
Prefer a more traditional filling? You can swap the custard for my ashta filling from the Warbat with Creamy Ashta recipe instead.

Method

Step 1. Make the Syrup

Combine the sugar, water and lemon juice in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves and the syrup thickens slightly. Remove from the heat and set aside to cool completely — you can even make this up to a week ahead and keep it in the fridge until you need it.

Step 2. Make the Custard

Whisk the milk, sugar, custard powder and cornflour together while still cold in a saucepan until smooth, then place over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from the heat and stir through the vanilla paste. Pour into a bowl and let it cool for ten to fifteen minutes, giving it the occasional whisk so it doesn't set too firm or form a skin — you want it cooled, not set.

Step 3. Layer the Base

Preheat your oven to 170°C (fan-forced) (190°C conventional) (375°F).

Brush your baking tray with two tablespoons of the melted ghee. Working with the first packet of filo, layer one sheet at a time over the base, brushing ghee between every layer, until twenty sheets are used. Having more layers underneath helps support the custard once it's added, so the base doesn't get squashed down.

Step 4. Add the Custard and Top Layer

Spread the cooled custard evenly over the base. If there's any overhang from the base layer of filo coming up the sides of the tray, fold it over the custard on all sides. Using the remaining filo, layer one sheet at a time on top, brushing ghee between every layer until all the sheets are used, then finish with a generous brush of the remaining ghee over the top. Trim off any excess filo hanging over the four sides so it's neat and level with the tray.

Step 5. Bake and Finish

Cut the top layer into pieces before baking. Bake for approximately 35 minutes, or until deep golden brown on top.

As soon as it comes out of the oven, drizzle the cooled syrup evenly over the hot pastry — the syrup must be cold and the pastry hot, otherwise the layers turn soft instead of staying crisp. Garnish with the ground pistachios and refrigerate for at least a few hours before serving; this dessert is best served chilled, as it's too sweet and soft when eaten warm.

A FEW THINGS YOU'LL WANT TO KNOW

Do I have to use custard powder?
Not at all — the custard is my simpler twist on the classic filling, but you can absolutely use a traditional ashta filling instead. I've got the ashta recipe over in my Warbat with Creamy Ashta post if you'd like to fill this one the traditional way.

Why is there so much more filo on the bottom than the top?
The custard is heavy, and it weighs the pastry down once it's added. A thicker base holds up under that weight without getting squashed, while a lighter top layer stays much fluffier and crisper once baked.

Does the syrup really need to be cold?
Yes, always cold syrup over hot pastry. If you pour warm or hot syrup over the pastry straight from the oven, it soaks in too much and the layers turn soft instead of staying crisp.

Can I use butter instead of ghee?
Yes, butter works well here too. Ghee is the more traditional choice, but either will give you a good result.

Does my filo have to be the thick variety?
Not necessarily — a thinner filo will still work, I just find the thicker sheets hold their shape better for this bake. Have a look at what's available to you and use your judgement.

Will adding extra cornflour help it set firmer?
I wouldn't add more than what's listed — the custard already has enough in it to set properly once chilled, and too much can make the texture gluggy instead of smooth.