Milk Phyllo Pastry with Cream

"A different spin on the favorite milk phyllo pastry with lots and lots of cream. How could it not be delicious with all that cream?"
Preparation20 min.
Cooking40 min.
Тotal60 min.
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  • phyllo pastry - 17.5 oz (500 g)
  • milk - 5 cups (1.2 l)
  • sugar - 4/5 cup (200 g)
  • butter - 2/5 cup (100 g)
  • semolina - 2/5 cup (100 g)
  • eggs - 8
  • oil - or butter
  • powdered sugar
  • vanilla


If need be, carefully cut each phyllo pastry sheet, then grease it with some oil and bake for a bit in a warm oven. Prepare the cream from the boiled milk with the sugar and butter, pour it in a trickle to the semolina and stir to thicken.

Once the cream cools, mix the eggs into it one by one and add vanilla. Begin to arrange the baked phyllo pastry sheets in a greased tray, then put cream, a phyllo pastry sheet and repeat in this order until done.

Sometimes I like to add Turkish delight. You can experiment with dried fruits or nuts.

Top with cream if possible. Sprinkle the finished milk phyllo pastry with cream with plenty of powdered sugar.find similar recipes here

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