Phyllo Milk & Pistachios Pudding

Though this recipe does require a bit more effort the result definitely justifies the extra work. It is a traditional Arabic recipe that I adopted from Ron Yohannov's blog. The method is simple but the compliments will not be. 

Notes: Dairy 

Yields: 1 9x13 (20x30 cm) dish  


1 package phyllo leaves

100 grams of melted butter

1 can sweetened canned milk

250 ml whipping/cooking cream


Rose petals for decoration

1 drop of rose water (optional)


  1. Preheat oven to 180' Celsius (350' Fahrenheit). 
  2. Spread melted butter on phyllo dough. Fold the sheets of phyllo in an accordion shape. Place each pleat standing in your baking dish. Repeat until dish is packed with the standing pleats. 
  3. Bake oven until golden for about 15-20 minutes.
  4. Mix the condensed milk and cream in a bowl. If desired, add a drop of rose water to the mixture. 
  5. Pour over the browned pastry and return to the oven for another 20 minutes.
  6. Garnish with peeled pistachios and rose petals for decoration.

Serve warm and enjoy!


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