Warbat (Lebanese Layered Cream Pastry)

In a small saucepan, combine the sugar, water and lemon juice. Bring to a boil, then lower the heat and simmer for 6–8 minutes until slightly syrupy. Off the heat, stir in the rose or orange blossom water, then set aside to cool completely to room temperature — a warm syrup will melt the crisp phyllo and turn it soggy instead of crackly.

• 300 g sugar
• 150 ml water
• 1 tbsp lemon juice
• 1 tbsp rose water or orange blossom water

✅ Done when: the syrup coats a spoon lightly and has cooled fully

Whisk the cornstarch into a splash of the cold milk until smooth, then whisk this paste into the rest of the milk, the cream and the sugar in a wide saucepan. Cook over medium heat, whisking constantly, until it thickens into a thick, pourable pudding that leaves a trail on the back of the spoon, about 8–10 minutes — never stop whisking or it will stick and scorch on the bottom. Off the heat, stir in the rose water and orange blossom water, pour into a shallow dish, press plastic wrap directly onto the surface so no skin forms, and chill for at least 1 hour, until firm enough to spread.

• 1 litre whole milk
• 200 ml heavy cream
• 90 g sugar
• 50 g cornstarch
• 1 tbsp orange blossom water
• 1 tsp rose water

✅ Done when: the cream holds a thick ribbon shape and is well chilled