Preheat oven to 375°F. Prepare the ashta (sweet clotted cream). Cover and set aside to cool, once cooled you can refrigerate.
Each box of phyllo package contains 20-24 sheets per roll. Remove one roll, roll it out and keep the plastic wrap under it.
Split the 24 sheets in half so that you have about 10-12 sheets of phyllo in front of you to work with. This will make you about 18 warbat/sh3aibiyat, depending on how big or small you cut your squares. Cover the other stack of phyllo with a kitchen towel so they don’t dry out.
Before cutting the phyllo, it should be placed on the plastic wrap it was rolled in, length wise (rectangular).
You can do it the traditional way and brush each layer of phyllo with melted unsalted butter or coconut oil. For a faster route, pour about 1/2 the amount of butter or coconut oil all over and around the phyllo sheets then using the plastic wrap fold it in and allow to soak for about 1 minute.
Roll back out and begin cutting. Cut starting from the top of the phyllo sheets to the bottom (vertically), 4 inches apart which should total 3 vertical cuts.
Then, cut once horizontally (from left to right) half way for bigger sized warbat like mine ( equals 6 phyllo squares). Or, cut 2 horizontal cuts from left to right about 4 inches apart for traditional smaller warbat ( equals 9 phyllo squares). All up to you.
Repeat the same steps with the rest of the phyllo you covered with a kitchen towel.
Now you have squared phyllo sheets ready to be filled with ashta and baked.
Take one square stack of phyllo and quickly dip it into the melted butter or coconut oil (If you didn’t brush sheet by sheet).
Now, fill the center with about 2 tablespoons of ashta and close to make a triangle by folding one middle corner to meet the adjacent middle corner. Note: You can instead choose to fill the phyllo after they have baked (please see video). All you have to do is fold them while empty, place on a baking sheet and bake. Once they have baked gently open and fill with the prepared ashta using a spoon or piping bag. Don’t over fill with ashta. Maximum 2 tablespoons. Bake at 375°F for 25-30 minutes until golden. Broil if needed for 1-2 minutes max until golden.
Remove them from the oven then drizzle to drench with room temperature simple syrup. Garnish with ground unsalted pistachios and crushed rose petals if you prefer. Enjoy warm.