Don’t be afraid to bake the phyllo until a deep golden brown as it will ensure the pastry stays extra crunchy, which perfectly offsets the creamy fragrant custard underneath
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Serves | 4-6 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 949 |
| Fat | 48g |
| Saturates | 11.5g |
| Protein | 21g |
| Carbs | 112.8g |
| Sugars | 48.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat oven to 200°C, gas mark 6. Brush a 28cm x 38cm oven dish with a little of the melted butter.
Working with one sheet of phyllo at a time, gather up the phyllo and scrunch it to create pleats. Place it in the buttered dish and repeat with the remaining sheets so they fill up the dish. Brush with the melted butter making sure to cover all the phyllo well.
Place in the oven and bake for 20-25 minutes until light golden brown.
Meanwhile, combine the condensed milk, cream, rose water and cinnamon and whisk together.
Remove the phyllo from the oven and pour over the cream mixture. Scatter over the pistachios. Return to the oven and bake for a further 10 minutes or until deep golden brown.
Allow to cool slightly, approx. 10 minutes, then sprinkle the dried rose buds over.
Serve immediately while hot or at warm room temperature.
