Greek Phyllo Pastries with Creamy Filling and Pistachios Recipe

This recipe is for a delightful Greek- or Middle Eastern-inspired dessert, reminiscent of Warbat or a type of deconstructed baklava, featuring crispy, golden phyllo pastry pockets generously filled with a luscious, creamy custard or cheese filling. Each pastry is bathed in a sweet syrup and then beautifully garnished with a sprinkle of vibrant green crushed pistachios, adding both a textural crunch and a nutty flavor. The image displays several of these triangular or folded pastries on a plate, with some appearing to have an open side, revealing the soft, white filling within. The rich, amber hue of the phyllo suggests it’s perfectly baked and soaked in syrup, making this a truly indulgent and visually appealing sweet treat, perfect for special occasions or as an exotic dessert.

Ingredients:

For the Phyllo Pastries:

• 1 lb (450g) frozen phyllo dough, thawed according to package directions (usually overnight in the refrigerator, then 1-2 hours at room temperature)
• 1 cup (226g) unsalted butter, melted

For the Creamy Filling:

• 1 cup (240ml) whole milk
• ½ cup (120ml) heavy cream
• ¼ cup (50g) granulated sugar
• 3 tablespoons cornstarch
• 1 large egg yolk
• 1 teaspoon vanilla extract (or rose water/orange blossom water for a more traditional flavor)
• Optional: 2-3 tablespoons crumbled ricotta cheese or mascarpone for extra richness and texture (if aiming for a Warbat-style filling)

For the Simple Syrup:

• 2 cups (400g) granulated sugar
• 1 ½ cups (360ml) water
• 1 tablespoon lemon juice
• 1 cinnamon stick (optional)
• 1 strip orange peel (optional)

For Garnish:

• ½ cup shelled pistachios, finely crushed or chopped

Equipment:

• Baking sheets
• Pastry brush
• Small saucepan (for filling and syrup)
• Whisk
• Mixing bowls
• Sharp knife or pizza cutter
• Cooling rack

Instructions:

Part 1: Prepare the Simple Syrup (Ideally a few hours ahead or the day before)

1. In a small saucepan, combine the granulated sugar, water, lemon juice, and optional cinnamon stick and orange peel.
2. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
3. Once boiling, reduce the heat to low and simmer for 5-7 minutes without stirring. The syrup should thicken slightly but remain pourable.
4. Remove from heat and discard the cinnamon stick and orange peel (if used). Let the syrup cool completely to room temperature. It’s crucial for the syrup to be cool when poured over hot pastries, or vice-versa, to prevent sogginess.

Part 2: Prepare the Creamy Filling

1. In a medium saucepan, whisk together the milk, heavy cream, granulated sugar, and cornstarch until smooth.
2. Place the saucepan over medium heat, whisking constantly. Bring the mixture to a gentle boil and continue whisking for 1-2 minutes until it thickens into a pudding-like consistency.
3. Remove from heat. In a small bowl, lightly beat the egg yolk. Gradually whisk a small amount of the hot pudding mixture into the egg yolk (this is tempering) to prevent the egg from scrambling.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining pudding, whisking vigorously to combine.
5. Return the saucepan to low heat and cook for another 1-2 minutes, stirring constantly, until the filling is very thick. Do not let it boil.
6. Remove from heat and stir in the vanilla extract (or rose/orange blossom water). If using ricotta or mascarpone, fold it in now until smooth.
7. Transfer the filling to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely in the refrigerator (at least 2 hours, or preferably overnight) until firm.

Part 3: Assemble and Bake the Phyllo Pastries

1. Preheat your oven to 350°F (175°C).
2. Unroll the thawed phyllo dough on a clean, dry surface. Keep the phyllo covered with a damp towel to prevent it from drying out while you work.
3. Take one sheet of phyllo dough and brush it lightly but completely with melted butter. Place another sheet on top and brush with butter. Repeat until you have a stack of 3-4 phyllo sheets. (The thickness of the stack depends on how crispy you want the pastry. For Warbat-style, 3-4 sheets is common.)
4. Cut the layered phyllo stack into squares or rectangles, approximately 3×3 inches or 4×4 inches.
5. Place a spoonful of the chilled creamy filling in the center of each phyllo square. Don’t overfill, or it will be difficult to fold.
6. Fold the phyllo around the filling. There are a few ways to do this:
   • Triangle (Sambousa-style): Fold one corner over the filling to meet the opposite corner, forming a triangle. Press the edges gently to seal.
   • Envelope/Pocket: Fold two opposite sides over the filling, then fold the remaining two sides to create a neat parcel.
   • Gathered Pouch: Bring all four corners up to meet in the center over the filling, then gently pinch the sides to create a gathered pouch, leaving the top partially open to expose the filling slightly. This closely resembles the image.
7. Arrange the formed phyllo pastries seam-side down on a baking sheet. Brush the tops of the pastries with any remaining melted butter.
8. Bake for 20-30 minutes, or until the phyllo is golden brown and crispy.

Part 4: Syrup and Garnish

1. As soon as the pastries come out of the oven, while they are still hot, generously ladle or pour the cool simple syrup over them. The hot pastries will absorb the cool syrup, keeping them crisp rather than soggy.
2. Let the pastries sit on the baking sheet for 10-15 minutes to allow them to fully absorb the syrup.
3. Transfer the phyllo pastries to a serving platter.
4. Before serving, generously sprinkle the tops of each pastry with finely crushed pistachios.
5. Serve warm or at room temperature. These pastries are best enjoyed on the day they are made for optimal crispness. Store leftovers in an airtight container at room temperature for up to 2 days, though the phyllo may soften slightly.