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โ—€๏ธ phyllo sheets filled with cream, deep fried, drizzled with sugar syrup and decorated with pistachios. Couldn't find the origin of this recipe but one reference says that it originated in Iraq๐Ÿ‡ฎ๐Ÿ‡ถ

In a cooking pot put the milk and add the sugar. Heat medium

In a cooking pot put the milk and add the sugar. Heat medium

Crush the mistikhi pearl with a bit of sugar. Or add 1/4 tsp of mistikhi powder.

Crush the mistikhi pearl with a bit of sugar. Or add 1/4 tsp of mistikhi powder.

Add the mistikhi pearls crushed.. If using otherwise add vanilla

Add the mistikhi pearls crushed.. If using otherwise add vanilla

Prepare melted butter for basting

Prepare melted butter for basting

Put the cooled custard in a pastry bag for an easy filling of the phyllo pastry sheets. Or, use a ziplock cut a corner. Or use a spoon.

Put the cooled custard in a pastry bag for an easy filling of the phyllo pastry sheets. Or, use a ziplock cut a corner. Or use a spoon.

  • For the semolina custard
  • 1.0c Milk(250 ml)
  • 4.0tsp Sugar (20g)
  • 4.0tsp Semolina (30 g)
  • 1.0 Egg yolk
  • 4.0 Mistikhi pearls
  • Or
  • 1.0tsp Vanilla extract
  • A pinch of salt
  • Phyllo sheets
  • Melted butter for basting
  • Sugar syrup
  • Pistachios chopped
  • Oven 200/8-9 mins
Paris ??
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