El Mekashkesha – Phyllo Pastry with Muhalabiya
El Mekashkesha – Phyllo Pastry with Muhalabiya
Description
Discover a delightful recipe for crispy phyllo pastry filled with creamy milk pudding, topped with a flavorful syrup. Perfect for special occasions!
Ingredients
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For Milk Pudding (Keshtah)
For Custard Topping
For The Syrup
Instructions
For Milk Pudding (Keshtah)
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In a saucepan, whisk together cold milk and cornstarch until dissolved.
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Place the saucepan on medium heat, stirring constantly until the mixture bubbles and thickens. Then we will keep aside to cool down then we will add some sugar and combine using a hand beating till to be fluffy.
Layering and baking
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Using two layers of phyllo pastry at a time, spread the milk pudding mixture evenly using pastry bag.
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Roll tightly until covered, then crinkle the remaining pastry like a fan shape.
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Place into a baking dish brushed with butter or ghee.
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Bake at 180°C for 20 minutes.
Custard preparation
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Combine the custard ingredients in a bowl and whisk until well combined.
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After baking the pastry, pour the custard mixture over it.
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Bake for an additional 15 minutes or until golden brown.
Syrup preparation
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In a pot, combine sugar and water in a 2:1 ratio.
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Bring to a boil, then add squeezed lemon juice and honey.
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Boil for another 5 minutes.
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Optionally, enhance with flavors like saffron, vanilla, cardamom, cinnamon, or cloves.
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Ensure the syrup is cooled before pouring it over the baked pastry.
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