Mesh Om Ali

CREDITS

Adapted from CleoButtera

INGREDIENTS

1 Roll Phyllo Pastry ( I used woolworth's) 50g butter melted 1 tin condense milk1 small tin dessert cream ( I used the Nestle one) 150ml fresh cream 20g chopped pistachios (optional )20g flaked almonds ( optional ) 20g chopped cashews ( optional ) 20g coconuts flakes ( optional ) 1 teaspoon cinnamon powder ( optional )

METHOD

Fold phyllo pastry into a baking pan so that the folds resemble waves . Do this for the entire roll, sheet by sheet . Then brush with butter and bake at 200°C for around 40 to 45 minutes until its brown . As soon as you remove it from the oven , cover with condense milk, fresh cream and dessert cream ( it should make a sizzling noise ) and place back into the oven for another 10 minutes until sides sizzle and phyllo absorbs 80% of liquid. Top with a dusting of cinnamon pistachios , almonds , cashews and coconut. Eat hot or cold . ❤

POSTED ON

21 May 2019

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