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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven 350°F. | 2. Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp. | 3. Remove from oven, increase oven temperature to 400°F. | 4. Scald the milk and cream, gently, do not boil. | 5. Temper egg with some of the hot milk mixture, add rose water. | 6. Slowly add to remaining milk mixture. | 7. Cook over low heat until mixture begins to thicken, stirring gently, constantly. | 8. Butter or spray with pam a shallow baking dish. | 9. Crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins. | 10. Pour custard mixture over and bake for 20-30 minutes, until golden. | 11. Dust with cinnamon, might serve with cream on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo dough	10 -12			0.0	0.0	0.0	0.0
milk	2 1/2	cups		372.1	29.158	19.215	19.947
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
egg	1		beaten	71.5	0.36	6.28	4.755
rose water	2	tablespoons		0.0	0.0	0.0	0.0
pistachio	1/2	cup	unsalted chopped	344.4	16.7096	12.3984	27.8718
almond	1/2	cup	unsalted chopped	963.56	0.0	0.0	109.0
hazelnut	1/2	cup	unsalted chopped	159.6	24.0	0.0	8.004
dark raisin	2/3	cup		-	-	-	-
cinnamon	1	tablespoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.