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YIELD
8 people
TYPE
Dessert
TIME
1 hour
CUISINE
Egyptian
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Defrost the phyllo dough in the refrigerator overnight. Preheat the oven and spray a baking dish with oil.
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Crinkle phyllo dough, two sheets at a time, and stack them next to each other in a greased baking dish.
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Bake for 10 minutes. Meanwhile, melt two sticks of butter in a sauce pan.
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Remove the baking dish from the oven and pour the melted butter. Bake for another 10 minutes.
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To prepare custard add milk, eggs, sugar, and vanilla extract in a measuring cup and whisk to combine.
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Pour the custard over the baked phyllo dough. Nudge the sides to distribute the custard. Bake for 35-40 minutes.
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Prepare sugar syrup. Add water, sugar, and saffron to a saucepan on medium heat. Bring it to a simmer and cook for 15 minutes.
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Take the baking dish out of the oven and evenly drizzle the syrup all over the phyllo.
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Sprinkle chopped pistachios and dried rose petals all over the top and let it cool for 15-20 minutes.
Cut in slices and enjoy it while it's luke warm.
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