Milk Pie Dessert
I have always loved making Mesh Om Ali, it is such a sweet dessert and it has it’s own touch of decadence as well. If you haven’t tried this Decadent Egyptian Mesh Om Ali Dessert (Milk Pie) which originated in Egypt, you have to! The Sultan of Egypt named this dish after his wife, who absolutely loved it. She always asked her staff to come up with creative desserts and this one did not miss. The main aspect of this dessert is the phyllo pastry, it adds an amazing crunch. To finish off the dish, we add in some condensed milk, evaporated milk or warmed milk of your choice.
How to make Mesh Om Ali Dessert (Milk Pie)
This dessert can be made in a few ways regarding the style of the pastry, therefore, I decided to make mine in a rose shape. But many people also keep it lengthened. In order to make the rose shape (see video below) you need to have phyllo pastry at room temperature. The phyllo pastry will tear as you remove the individual parts, and that’s okay. Then take one piece of the pastry and scrunch it up lengthwise, to form a makeshift fan. Lastly, roll the fan in to itself to form a ball, which will start to look like a rose. This Mesh Om Ali Dessert (Milk Pie) is based off the phyllo pastry and it is the main star of the show.
Once the phyllo pastry has been rolled out, it then gets brushed with melted butter and baked in the oven to achieve that golden brown look. The fun part comes in now, after it’s been in the oven and we add in the rest of the ingredients.
I like to sprinkle the dessert with pistachios and flaked almond to add to the crunch. But you can add any nuts and raisins if you like.
How to make Mesh Om Ali
Course: DessertCuisine: EgyptianDifficulty: Easy8
servings5
minutes25
minutes30
minutesMesh Om Ali is a sweet milk pie that originated in Egypt. The main star of the show is the phyllo pastry, followed by the condensed milk and evaporated milk. It’s a very sweet and decadent dessert, and it is best served with ice cream or by itself.
Ingredients
1 roll fo phyllo pastry
1/3 cup melted butter
200g condensed milk
250ml evaporated milk/warm milk of your choice
2 tsp. cinnamon powder
1/3 cup chopped pistachios
1/3 cup flaked almonds
Directions
- Preheat your oven to 180C with fan.
- Melt the butter, brush the inside of the tart tin and keep the rest.
- Take individual pieces of the phyllo pastry and separate them (it’s okay if it breaks).
- Scrunch one up at a time, to form a fan like shape.
- Roll the pastry into itself to create a ball that will have a rose like shape.
- Place it into your tart tin.
- Lightly brush the pastry with the melted butter so it browned evenly.
- Bake in the oven for 15-20 minutes, until it becomes golden brown, not too dark.
- Then pour the condensed milk and evaporated milk on top and it should sizzle.
- Place it back in the oven for 5-10 minutes.
- Once it’s done, add the nuts and raisins and enjoy!
