Hello dear friends, and welcome back to another Ramadan Inspiration recipe! No, I joke, I'm just taking the mick, but starting off like that is quite fun;) So, in today's blog post we are going to chat about this Egyptian milk pie, that came across my Instragram feed a few times, and I jumped on the band wagon. I never jump on the band wagon. I don't know why, I just run in the opposite direction, even with avo toast for example, I never ever did a post on it- because why? This one was different for me because I loved the look of the dessert AND I love trying out new things, so here we are.
Now I'll be very honest, this recipe can be quite rich and decadent but it's all about the portions you use. I genuinely did my own thing and it came out very well, not too sweet and the perfect crunch on top, hmmmm.... it was So TASTY! I am not very comfortable with phyllo pastry but because I improvised and did my own thing, it turned out quite pretty (if I do say so myself) and has a really intoxicating flavour that makes you just want to have more and more and lie on a couch and just be... if that makes any sense (told you I'm losing the plot a bit).
One last point, you can add any toppings you like and add essence to the liquid part if you feel like a more specific flavour. Basically, you can do whatever you want with this recipe and that's one of the reasons I really love it!
Recipe: Milk Pie
1 roll of phyllo pastry
1/2 cup melted butter
1/2 cup chopped pistachios
1/2 cup chopped almonds
1 cup whole cream/milk
1/2 tin of condensed milk (more if you like a sweeter taste)
1 tsp. cinnamon
Preheat your oven to 200C.
Using a brush, apply the melted butter to an oven proof dish, so the phyllo doesn't stick-apply everywhere.
Using one layer of phyllo at a time, create a fan (like you would do when you were a kiddo). Do this by repeatedly folding each section on top of the next, starting from the short width not the long side.
Once your'e done with the first sheet, flatten it down, and twist into itself to form a circle/rose. Place this rose into the dish and continue until the dish is completely covered with phyllo pastry.
Then use the rest of the butter to brush over the pastry, in every open space you see so it can all brown beautifully in the oven.
Bake for 20-25 minutes, until the top are just golden brown.
Remove from oven, add cinnamon powder to the condensed milk and cream and pour over the mesh om ali. It will sizzle and that's totally fine.
Then place back into the oven until the liquid has absorbed, for about 5-10 minutes. If the top gets too brown, place some foil or baking paper on top.
Lastly, add the chopped nuts and enjoy with cream or as is :)
This is the fan-like shape I was referring to which is quite simple to do.
Roll tightly into your rose and then....
Arrange close together, the messier the better!
I hope you enjoyed that! The next recipe will most likely be up on Saturday so stay tuned!