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Warabaat (Fillo Dough Pastry filled with Cream)

July 25, 2010 by lamyaalmas


This is a Palestinian dessert–so I have heard– and it is befitting that i fell in love with it during my attendance to Palestine Day in Minneapolis. Palestinian or not, it is DELISH !!!

First make the sugar syrup–for this dish it needs to be a little thicker so the pastries stay nice and crunchy. I used 1 cup of sugar and 1 and a 1/4 cup of water and let them boil under medium heat for about 15 minutes. Then turn it off add a couple of drops of fresh lemon juice and a tsp of orange blossom water. Let it cool down.

For the pastries you will need:

1) half a box of fillo pastry dough (they make about 16 )

2) about a cup of Canola Oil (you can also use ghee–clarified butter–but NOT butter TRUST ME)

3) 1 and 1/2 cup of whole milk

4) 1/4 cup of fine farina (semolina)

5) 1/4 of a tsp of cornstarch

6) 1/4 cup sugar

7) tsp of orange blossom water

8) Finely ground pistachios for decoration

To make the FILLING: In a small pot add ingredients 3-6 and mix well. Place on low heat and keep on stirring (with a wooden spoon) until it thickens. Make sure you do not leave unattended as it will burn from the bottom or form lumps which you DEFINITELY don’t want. Once it thickens–a little looser than ricotta cheese–turn off –add the Orangel Blossom water, mix in well and pour onto a plate and let it cool.

Open up the packet of fillo pastry dough and cover with a damp cloth so it does not dry out. On the working surface take one rectangle of the fillo dough and lay it on the surface (cover up the rest) and brush it with the canola oil–BRUSH WELL, COVER IT ENTIRELY. Keep on doing that until you have ten layers. The tenth layer leave un brushed.

Taking a pizza cutter cut the dough first lengthwise into four columns and then widthwise to make 8 squares. Spoon some of the filling onto each square and fold to make triangles.

Arrange them on a baking dish and brush with more of the canola oil and place in a preheated oven at 375 degree fahrenheit until golden in color–about half an hour.

Take them out of the oven, drizzle the sugar syrup mixture–all, a little depending on how SWEET OF A TOOTH you have. Wait for it to soak in and then decorate with the ground pistachio. I USUALLY POP IT BACK IN THE OVEN (that is turned off now) for so they stay nice and warm. They are DELISH while they are still warm.

ENJOY !

Posted in Sweet Tooth (Desserts) | Tagged | 2 Comments »

Esh Assaraya

July 25, 2010 by lamyaalmas


This is an easy and quick dessert recipe. I learnt it from my friend Marwa when I met her for the very first time. She and her husband had invited me and my husband over for Ramadhan Iftar, which was delicious. When it was time for dessert she disappeared into the kitchen and looked flustered. I asked her, “What’s wrong?” and she said that the dessert she had prepared had not turned out right. I told her i did not mind, and that I would eat her dessert anyway. But she had plan b and it was this dessert. It was so quick and delicious that every time i saw her, i begged her for it. Too bad she left for Lebanon, and that I have to now make it for myself. LOL.

Well, here is the recipe everybody. You will need:

1) 2 cups of sugar

2) 3 cups of water

3) 3-4 tblsp of Orange Blossom Water

4) 1 bag of regular sliced white bread (20 oz bag)– break up the slices of bread with a knife or with your fingers and place in a bowl.

5) 2 cups of crushed pistachios (more or less as desired)

6) 2 small cans of Quishta(cream–Quishta is Arabic for Cream–you can get the Nestle brand labelled “Table Cream” in the Mexican food section at Cub Foods or of you course the easiest way is just to get it at one of the Middle Eastern stores around town)

Alright, start by making the sugar syrup. Boil the water and the sugar together until it is reduced to about 2 cups and a half of even 2 cups–it has to be a little thick. Once it is done, add one tblsp of Orange Blossom Water. Take 1/2 a cup of the sugar syrup and place in a frying pan and place on high heat and carmelize it. CARMELIZE IT AND DO NOT BURN IT. You want it a beautiful golden brown color.

Once it is carmelized, put it back into the rest of the syrup and mix well. If it starts to harden, boil it under low heat a little and keep on stirring. With that done, let it cool. You want it warm when you pour it over the bread.

Once it is warm, pour on the bread a little at at time and knead the two together either with your hand or with a spoon. How much sugar syrup you add will depend on how sweet you want it to be–I just stop when the bread is all moist. You do not want it to be wet and runny, you want to be able to

With that done, then divide the bread and sugar mixture into two. Take one part and pat it onto a regular dinner plate. You want to make a layer about 2 inches thick. Then take one of the cans of cream and smear it onto this layer, and sprinkle one tblsp of the Orange Blossom Water . Now you want another layer of the bread and sugar syrup on top of these two layers.

For the last layer, you can make the layer (of course it has to be the same size as the first) on a sheet of foil and then flip it onto the other two–BE GENTLE or else it will fall apart. Once you get this last layer on top then smear it with more cream and the rest of the Orange Blossom Water, and the pistachio. Leave in the refrigerator until it is time to serve. It does not necessarily have to be cold.

I cut it into triangular slices, as you would a cake and serve with unsweetened turkish coffee. It is ABSOLUTELY DELICIOUS !

Posted in Sweet Tooth (Desserts) | 6 Comments »

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