وربات بقشطة

20 mins
Serves 1
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Directions

  1. 1Cut the phyllo pastry into three equal parts.
  2. 2Cut the phyllo pastry into three equal parts.
  3. 3Cut the phyllo pastry into three equal parts.
  4. 4Open the phyllo pastry and cut it in half.
  5. 5Open the phyllo pastry and cut it in half.
  6. 6Open the phyllo pastry and cut it in half.
  7. 7Place the phyllo triangles on a baking tray lined with parchment paper.
  8. 8Place the phyllo triangles on a baking tray lined with parchment paper.
  9. 9Place the phyllo triangles on a baking tray lined with parchment paper.
  10. 10Brush the phyllo triangles with melted butter.
  11. 11Brush the phyllo triangles with melted butter.
  12. 12Brush the phyllo triangles with melted butter.
  13. 13Bake the phyllo triangles in a preheated oven at 180°C for approximately 30 minutes.
  14. 14Bake the phyllo triangles in a preheated oven at 180°C for approximately 30 minutes.
  15. 15Bake the phyllo triangles in a preheated oven at 180°C for approximately 30 minutes.
  16. 16In a pot, combine milk, cornstarch, vanilla, and mascarpone cheese.
  17. 17In a pot, combine milk, cornstarch, vanilla, and mascarpone cheese.
  18. 18In a pot, combine milk, cornstarch, vanilla, and mascarpone cheese.
  19. 19Whisk the mixture well to ensure the cornstarch is dissolved.
  20. 20Whisk the mixture well to ensure the cornstarch is dissolved.
  21. 21Whisk the mixture well to ensure the cornstarch is dissolved.
  22. 22Cook the mixture on low heat, stirring constantly, until it thickens.
  23. 23Cook the mixture on low heat, stirring constantly, until it thickens.
  24. 24Cook the mixture on low heat, stirring constantly, until it thickens.
  25. 25Set aside to cool.
  26. 26Set aside to cool.
  27. 27Set aside to cool.
  28. 28Once the phyllo triangles are baked and cooled, carefully open each one in half and fill with the prepared cream.
  29. 29Once the phyllo triangles are baked and cooled, carefully open each one in half and fill with the prepared cream.
  30. 30Once the phyllo triangles are baked and cooled, carefully open each one in half and fill with the prepared cream.

Ingredients

  • 1 roll phyllo pastry
  • 1 roll phyllo pastry
  • 1 roll phyllo pastry
  • 1 bowl butter
  • 1 bowl butter
  • 1 bowl butter
  • 0.5 liter milk
  • 0.5 liter milk
  • 0.5 liter milk
  • 8 tablespoons cornstarch
  • 8 tablespoons cornstarch
  • 8 tablespoons cornstarch
  • 100 grams mascarpone cheese
  • 100 grams mascarpone cheese
  • 100 grams mascarpone cheese
  • 200 ml vanilla
  • 200 ml vanilla
  • 200 ml vanilla
  • 1 pistachios
  • 1 pistachios
  • 1 pistachios

Equipment

knifebaking trayparchment paperbowlpastry brushwhiskstovepot