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Phyllo Pie with Custard Cream
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Ingredients
- Phyllo dough (Goulash)½ kg
- Cream (see following recipe)as needed
- Cold milk or broth1 cup
- Ghee1 tbsp
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 440, protein 12, fat 20, carbs 54, fiber 1, sugar 12
Original steps
- Prepare a greased baking dish and layer half of the phyllo dough, then add the cream, followed by the remaining half of the phyllo dough, and top with the ghee, then cut into pieces.
- Bake in a medium-heat oven until golden brown.
- Pour the cold milk or cold broth over it and let it sit until the liquid is fully absorbed, then cover it and turn off the oven.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking