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Rose Pistachio Phyllo Pie

Phyllo Milk Pie (Muakacha)

Phyllo Crinkle Pie, an easy Middle Eastern dessert  made with layers of phyllo dough soaked in butter and custard with a delectable blend of  rose cardamon and pistachios. Crisp and sweet exterior sure to please your taste buds.

What to do with Phyllo Dough? Here’s a simple yet delicious recipe that can be modified to your liking.

Phyllo Milk Pie (Muakacha)
Phyllo Milk Pie (Muakacha)

Phyllo crinkle pie is a dessert that consists of layers of phyllo dough, filled with a simple custard like filling. It’s really that simple. The phyllo dough is baked until crispy and golden brown then soaked butter custard batter and finished with a simple rose syrup, cardamon pistachios. With its popularity on TikTok, it’s no surprise that it has become one of the most talked-about desserts on social media platforms.

Phyllo Milk Pie (Muakacha)
Phyllo Milk Pie (Muakacha)

Phyllo crinkle pie or Phyllo custard pie has different name variations. In the Middle East, it is known as Mesh Om Ali or Muakacha, while in Greece, it’s known as Bougasta. Although these desserts have different names, they all share similar ingredients. The main difference is in the toppings and additional ingredients used to enhance the dessert’s taste.  Bougasta can be sweet filled with creamy custard or savory stuffed with cheese, while Mesh Om Ali is typically made with condensed milk and nuts.

Phyllo Milk Pie (Muakacha)
Phyllo Milk Pie (Muakacha)

To make this Phyllo crinkle custard pie (Muakacha) I added the stellar rose cardamon pistacho combination commonly used in India and the Middle East for desserts. To add my unique twist to this recipe, I recommend topping off the phyllo crinkle pie with a simple rose syrup. This addition will add a beautiful floral aroma and a subtle sweetness to the dessert.

Grab some phyllo dough and get baking!

Phyllo Milk Pie (Muakacha)

𝑷𝒉𝒚𝒍𝒍𝒐 𝑪𝒓𝒊𝒏𝒌𝒍𝒆 𝑷𝒊𝒆 (𝑴𝒖𝒂𝒌𝒂𝒄𝒉𝒂)

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Ingredients

Pre-made Phyllo Dough

  • 1 pack phyllo dough (store bought)
  • 1 cup unsalted butter

Custard Mix

  • 2 large eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 1 cup caster sugar

Rose Simple Syrup

  • 1/2 cup caster sugar
  • 1/4 cup water
  • 1/4 cup rose water

Cardamon Pistachio mix

  • 1/4 cup roasted, unshelled, unsalted pistachios
  • 1/4 tsp ground cardamon

Toppings

  • 1 tbsp crushed pistachios
  • 1 pinch rose petals
  • 1 tbsp ground cardamon pistachio mix
  • 1/4 cup rose simple syrup

Instructions

  • Preheat oven to 350°F (180°C).

Phyllo Custard Pie

  • Coat round ceramic pie dish with butter.
  • Crinkle the phyllo sheets in pairs of two and arrange them in round pie ceramic dish.
  • Bake the phyllo crust for 10 minutes until it starts to turn slightly golden brown.
  • Pour melted butter over phyllo crust and bake for and additional 10 minutes until it starts to turn golden brown.
  • In a mixing bowl, mix together the milk, eggs, sugar and vanilla extract until smooth and pour over the baked phyllo+ butter crust.
  • Pour the custard mixture over the baked phyllo+butter crust and bake at 350F for 30 minutes until the custard is set.

Simple Rose syrup or any simple syrup really

  • While the pie is baking, prepare the rose simple syrup by combining sugar, water, and rose water in a saucepan. Heat on medium-high until the sugar is dissolved, then remove from heat, transfer to glass jar for cooling. Store in refrigerator.

Cardamon Pistachio mix (Optional)

  • Grind the pistachios and cardamom together to make the spice mix.

Phyllo Custard Pie assembly

  • Once the pie is done, allow it to cool to room temperature before brushing the top with the simple syrup.

Optional

  • Sprinkle the ground pistachio and cardamom mix, crushed pistachios, and dry rose petals over the top of the pie.
  • Serve and enjoy your delicious Phyllo Milk Pie (Muakacha)!
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MeiJustDid.com About me
Hi there! I'm Mei

There are too many cuisines to only cook one! I  hope this blog allows you to explore and taste the diversity of cuisines from around the world. Here you’ll find globally-inspired recipes and the travel stories that led to them.  

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