V0: described, not machine-verified
Phyllo Pie with Custard and Nuts
This page is one recipe in Cookwala's open index. Cookwala is the open standard for cooking safely: a recipe format that people, appliances and robots can check before cooking. Why Cookwala · All recipes · Try the dry run
Ingredients
- Goulash (phyllo dough)1/2 kg
- Oil or melted ghee1/2 cup
- Cold milk1 large cup
- Cream (custard, see following recipe)as needed
- Chopped nuts, raisins, and coconutto taste
Allergens (inferred from ingredient names): cereals_gluten, milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 11, fat 28, carbs 56, fiber 2, sugar 18
Original steps
- Lightly grease the baking tray and place half of the goulash sheets inside without cutting them.
- Spread the filling over the goulash, then sprinkle with the chopped nuts, raisins, and coconut.
- Cover with the remaining goulash sheets, then heat the 1/2 cup of oil or melted ghee thoroughly and pour it over the dough before placing it in the oven.
- When it is nearly done, pour the cup of cold milk over it; there is no need for heavy cream to avoid making it too rich.
- Return it to the oven for a short time until all the liquid is absorbed and the top is golden brown.
- Immediately after removing from the oven, sprinkle with powdered sugar and cover.
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