How to Make Tasty Mesh om ali from @cleobuttera

Mesh om ali from @cleobuttera. Mesh Om Ali is an incredibly easy to make, delightfully delicious to eat pastry made up of folded sheets of phyllo dough, soaked and flavored with a luscious combo of sweetened condensed milk and whipping cream, then topped with puffs of ground cinnamon and a sprinkle of nuts, if you like. I've been eating Om Ali all my life, and this is by far the best one I've ever tasted. And I have high hopes that you'll agree once you try it for yourself.

Baking enthusiast with a never-ending quest to find THE best recipe. If only I could eat everything I pin. Enjoy my take on this sweet milky Egyptian dessert. Mesh om ali from @cleobuttera most diverse and own ideal taste that unique. Several kinds of Mesh om ali from @cleobuttera recipes are also enough convenient to process and do not take long. Though not everybody likes Mesh om ali from @cleobuttera food, nowadays some people are get attached and like the sundry Mesh om ali from @cleobuttera foods on hand. This can be seen of the number of restaurants that provide Mesh om ali from @cleobuttera as one of the dishes. You can have Mesh om ali from @cleobuttera using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Mesh om ali from @cleobuttera

1. Prepare of The milk pie.
2. It's 1 of x 500g phyllo pastry sheets (thawed).
3. You need 3/4 cup of unsalted butter, melted.
4. Prepare 3/4-1 can of condensed milk.
5. Prepare 500 ml of fresh cream (whipping cream).
6. You need of For serving.
7. It's of Cinnamon for sprinkling.
8. Prepare of Chopped pistachios and almonds.

Its absolutely divine with splash of maple syrup or scoop of ice cream! Egyptian baking enthusiast, haunted by the sweet toothfairy✨ I bake what I crave then share them with. Mesh Om Ali (Phyllo Milk Pie) / Cleobuttera. Mesh Om Ali (Phyllo Milk Pie)

Mesh om ali from @cleobuttera instructions

1. Adjust oven rack to middle position and preheat oven to 200C/390F. If using fan oven, make it 180°.
2. Brush some of the melted butter all over the bottom and sides of a large baking dish. The dish should be about the same length as your phyllo and wide enough not keep the phyllo relaxed (I used an 11"X15"/ 28cmX38cm rectangular dish). Set aside..
3. Working with one sheet of phyllo at a time, with the long side facing you, gather up the sheet and scrunch it into a loose fan-like strip. Don’t worry about folding it into perfect pleats or if it tears; it’s meant to look messy and voluminous, so that it properly fills up the dish. Take care not to pack the sheets too closely. Can also arrange the sheets in a concentric circle to look like a rose.
4. Transfer the scrunched phyllo sheet to one side of the buttered dish. Repeat with the remaining phyllo sheets, arranging them one next to the other. Brush the remaining melted butter all over and in between the scrunched phyllo. Get the brush into the nooks and crannies of the phyllo, making sure that all the sheets are evenly coated throughout with the butter..
5. Transfer the dish to the oven, and bake until the phyllo turns deep golden brown in color; 20 to 25 minutes. The darker you go (without burning it of course) the crunchier the outside with be; so don’t be afraid to push it to its limit..
6. Take the dish out of the oven, and drizzle the surface with the sweetened condensed milk, followed by the whipping cream; the mixture will hiss and sizzle. Transfer the dish back to the oven and bake for another 5 to 10 minutes, just until the edges start bubble, the phyllo has soaked in most of the milk/cream mixture and is no longer soupy..
7. TO FINISH THE DISH: Sprinkle the surface with a light dusting of ground cinnamon and nuts (if desired). Allow to cool slightly, about 10 minutes, then serve right away, hot or at warm room temperature.
8. While its best served warm, leftovers are still pretty good enjoyed at room temperature; just a different experience from its warm self. Do not reheat cooled portions in the microwave, as it causes the cream to separate. Store leftovers, covered tightly in plastic wrap or in an airtight container in the fridge..
9. Can also use dessert cream. Dont pack folds too tight. Use about 3/4 of the box of sheets. Use 3/4 of the condensed milk and cream. Make sure to butter inbetween the folds properly. Serve warm..

Recipe ideas and culinary inspiration to your inbox daily. Hello lovelies I'm back again with another Middle East iconic recipe. So I made this last year ramadan and it vanished on the table within few minutes. A super tasty phyllo pastry 'milk pie' that was all the rage recently. Oodles of crushed palmiers get mixed with nuts, sweetened hot milk, topped with whipped cream and broiled to perfection.

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