Othmaliye - Traditional Middle Eastern Dessert Pastry

• 150 g shredded phyllo dough (Othmaliye dough or Kunafa dough)
• 4 tablespoons ghee, melted
• For the Filling
• 2 cups milk
• 2 tablespoons fine semolina
• 170 g Nestle cream (1 tin)
• 1 tablespoon rose water
• 1/2 cup pistachios, crushed
• 1 cup sugar syrup

1. Cover the bottom of a round 25cm baking tin with half the quantity of Othmaliye dough. Pour melted ghee over the dough and bake in a 200˚C preheated oven for 10-15 minutes or until dough is golden.
2. Remove from the oven and carefully take the crusted dough out and place it on a flat plate.
3. In the same baking tin, cover the bottom with the rest of the dough and bake again in the oven in the same way. Remove and place on a separate flat plate.
4. Add milk and semolina to a large saucepan, bring to boil, then simmer for 5-10 minutes or until sauce thickens. Remove from heat and stir in NESTLE Cream and rosewater. Allow to cool at room temperature.
5. Cover the first part of the baked dough with the cream mixture. Sprinkle crushed pistachio on top. Cover the cream with the second part of the baked dough.
6. Sprinkle the syrup on top and allow to cool in the fridge for 2 hours. Slice and serve.

phyllo, ghee, filling, milk, fine semolina, cream, water, pistachios, sugar syrup

Taken from www.food.com/recipe/othmaliye-traditional-middle-eastern-dessert-pastry-289620 (may not work)