Go Back
Traditional Middle Eastern warbat pastries filled with creamy ashta, arranged on a serving platter and topped with crushed pistachios and dried rose petals.

Flaky Cream Filled Pastries

Flaky pastries filled with a creamy rose-water custard, drizzled with simple syrup, and topped with pistachios for a delicate, elegant treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Levantine, Middle Eastern, Syrian
Servings 10 pastries

Ingredients
  

Dough

  • 1 pack thawed phyllo dough Athens Brand recommended
  • 1 bar unsalted butter

Cream Filling

  • 1 cup full-fat milk
  • 1/2 cup heavy whipping cream
  • 3 tbsp cornstarch
  • 2 tbsp sugar
  • 1/2 tsp rose water

Simple Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1/2 tsp rose water

Toppings

  • 1/4 cup crushed Turkish pistachios
  • Edible dried rose petals for garnish

Instructions
 

Prepare the Simple Syrup

  • In a small saucepan, combine 1 cup sugar and ½ cup water.
  • Heat over medium-high until it reaches a gentle boil. Reduce heat to low and simmer for 5–7 minutes until slightly thickened.
  • Remove from heat, stir in ½ tsp rose water, and set aside to cool. (Note: you can do this step days in advance... the longer the simple syrup stays in the fridge, the better)

Shape and Bake the Phyllo

  • Preheat your oven to 350°F (175°C).
  • Unfold the phyllo dough. Cut into triangles by folding the corners and slicing.
  • Place the triangles in a baking pan.
  • Pour the melted butter evenly over the phyllo and brush each triangle generously. (It may look like a lot of butter, but this ensures crispiness.)
  • Bake for 20 minutes or until golden and crispy. Allow to cool completely.

Prepare the Cream Filling

  • In a saucepan (off heat), whisk together milk, heavy cream, cornstarch, sugar, and rose water. (Start cold to prevent clumps.)
  • Place on medium heat, stirring continuously for about 10 minutes, until thickened.
  • Transfer the cream to a bowl, cover, and refrigerate until completely cooled.

Assemble the Triangles

  • Fill a piping or Ziploc bag with the chilled cream.
  • Gently semi-open each phyllo triangle and pipe in the cream (carefully, they break easily).
  • Arrange the filled pastries on a large flat plate.

Finish and Serve

  • Drizzle the cooled simple syrup over the pastries.
  • Sprinkle with chopped pistachios and dried rose petals for a decorative touch.
  • Serve immediately or refrigerate briefly before serving.

Notes

  • Phyllo Dough: Keep phyllo covered with a slightly damp towel while working so it doesn’t dry out.
  • Butter: Using the full bar of butter ensures extra crispiness—don’t skimp!
  • Cream Filling: Mix the cornstarch into cold milk and cream before heating to prevent lumps.
  • Make Ahead: Bake the triangles and prepare the cream a day in advance. Fill and drizzle with syrup just before serving for the best texture.
  • Simple Syrup: Make the syrup well in advance—store it in the fridge, as the flavor deepens the longer it rests.
  • Toppings: Turkish pistachios are preferred for their vibrant green color, but any unsalted pistachios will work.
Keyword baklava, make-ahead dessert, Middle Eastern Dessert, phyllo triangles, pistachio, rose water, Shaaybiyat, Warbat