Egyptian Phyllo Milk Pie (Mesh Om Ali)


by Farzana Kumandan @sprinklesandspicect


1 pack Phyllo Sheets (must be at room temperature-leave out for 2 hours or refrigerate overnight-it’s usually purchased frozen)
1/4-pound melted butter
1 tin Condensed Milk
2 cups Fresh Cream
1 tsp Vanilla Essence
Fine cinnamon


Grease an extra-large Pyrex dish or a black oven tray. (Or 2 medium like I used and split the above ingredients by half)
Grease the dish by lightly brushing butter on the surface.
Working with one sheet of phyllo at a time, pleat the pastry making a long fan.
Since Phyllo is very delicate it might tear while you are busy pleating, but it will not affect the outcome, use it as is.
Repeat the process with all the sheets till your dish is filled with pleated Phyllo.

The fans should be closed and packed lined up tightly against each other
Brush your sheets ensuring that all the Phyllo pastry (especially the top) is well brushed with butter.
Bake your Phyllo pie in a preheated oven on 200 degrees (place your tray in the middle of the oven in the Centre wrack.
Bake your Phyllo pie for 25-30 minutes till it is golden brown and resembles a fried paaaper colour.
Once golden, remove it from the oven and while it is hot, drizzle over your condensed milk ensuring it covers most of the pie.

Lastly pour over your fresh cream mixed with vanilla essence.

It should sizzle as you are pouring it over and the pie should look ‘soaked’ in milk.

Sprinkle over fine cinnamon and return the pie back to the oven and contin8ue baking it for 10-12 minutes until the corners of the sauce resembles ‘melted cheese’. Keep an eye on the pie as it can over bake and burn if it is left for longer than 15 minutes, after adding the ‘milk mixture’.

Once it is done, remove from the oven and garnish with chopped nuts of your choice.

Serving Suggestion
Chopped pistachios and toasted almonds goes very well with this dish

Best served warm as is, with a drizzle of nestle cream or a side serving of ice cream.

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