Syrup-Soaked Stuffed Phyllo Pastry
Ingredients
Filling
- 1 cup milk
- 3 tablespoons starch
- 2 tablespoons sugar
- 1 cup kaymak or clotted cream
- 1 teaspoon rose water
- 1 packet phyllo dough
- 1/2 cup melted ghee
Decoration
- Pistachio
Serving
- Syrup
Preparation
Make the filling by placing milk, starch, sugar, kaymak, and rose water in a medium stainless steel pot. Stir with a hand whisk until combined, then cook on low heat with continuous gentle stirring until the mixture thickens. Let it cool.
Cut the phyllo dough into 6x6 cm squares. Take two pieces, wrap them around a stick to form a cylinder, press the ends with fingertips to gather in a wavy manner, decreasing the length and leaving about 1 cm. Gradually remove the stick and shape into a circle with a base, then place in a tray packed closely together.
Repeat the process until the tray is full.
Brush the pastry with melted ghee using a brush.
Bake for 15-20 minutes until golden brown.
Remove from the oven, pour syrup over the pastry, and let it cool completely.
Spread the filling in the center and decorate with pistachio.
