Mesh Om Ali

Mesh Om Ali Ingredients

500 g phyllo sheets200 ml butter (melted)250 ml sweetened condensed milk500 ml heavy or double cream1/8 tsp salt1/2 tsp ground cinnamon (plus more for garnish)2 tbsp dessicated coconut (plus more for garnish)2-3 tbsp pistachio or other nuts of choice

Steps

Place rack in the middle of oven & preheat at 200 deg C.Brush base & sides of large baking dish, big enough to fit the length of phyllo sheets (mine is 38×28 cm)Working with 1 sheet at a time, gather it up (along its length), scrunch into a loose fan/accordian like strip & place on 1 side of the greased baking dish.Repeat with remaining phyllo sheets & arrange them next to each other.Brush surface generously with melted butter (getting in between sheets too) & pour remaining butter evenly throughout the pastry.Bake for 20-25 mins or until it turns a deep golden brown.Meanwhile, place the rest of the ingredients (except nuts) into a blender & pulse on low speed for 20 secs.Take dish out of the oven, pour blended milk/cream mixture evenly over pastry.Place dish back in the oven & bake for 5-10 mins or until edges bubble & phyllo has soaked in most of milk/cream mixture.Remove from oven, set aside to cool for 5 mins, sprinkle with nuts of choice, more ground cinnamon & dessicated coconut then serve immediately.Best served & enjoyed freshly baked.