Phyllo Pastry Dessert with Cheese, Coconut, and Almonds
This is a layered phyllo pastry dessert arranged in a baking tray greased with butter or ghee, filled with mozzarella cheese, and layered with a mixture of eggs, milk, oil, sugar, semolina, coconut, grated almonds, flour, baking powder, and vanilla. It is baked at 170°C from the bottom, then from the top until golden, then syrup is poured over it while it is hot.
A sweet dessert made with phyllo pastry and a filling or topping of cheese, coconut, and almonds.
Like a layered filo dessert pie.
Ingredients
- 1 pack Phyllo pastry sheets
- 200 g Mozzarella cheese
- 3 Eggs
- 60 g Butter
- half a cup 80 g Semolina
- 50 g Coconut
- 50 g Grated almonds
- 80 g Flour
- 200 g 1 cup Sugar
- 200 ml 1 cup Vegetable oil
- 200 ml 1 cup Milk
- 1 tablespoon Baking powder
- 1 spoon Vanilla
- 1½ cups Sugar syrup
- mentioned as an alternative for greasing instead of oil Ghee
- mentioned as an alternative to almonds Walnuts
- mentioned for covering the top of the oven when needed Plate
Instructions
- Preheat the oven to 170°C with bottom heat.
- Lightly grease the baking tray or borosilicate baking dish with butter or ghee.
- In a bowl, mix the eggs with the vegetable oil, milk, sugar, coconut, semolina, grated almonds, and vanilla.
- Mix the baking powder with the flour in a dry bowl before adding them to the liquid mixture.
- Whisk the mixture until the sugar dissolves and the mixture is ready in the bowl.
- Arrange the phyllo pastry sheets in layers in the baking tray, lightly greasing between the layers.
- Place a small amount of mozzarella cheese between the layers in the baking tray.
- Place some of the egg, sugar, and milk mixture between each phyllo sheet in the baking tray.
- Continue arranging 12 phyllo pastry sheets in the baking tray, with the filling and mixture between the layers.
- Place the tray in the oven with bottom heat at 170°C until it takes on color from the bottom.
- Move the tray to the upper rack of the oven and then switch on the top heat.
- Continue baking with top heat for about 7 minutes, until golden.
- Remove the tray from the oven and pour the hot sugar syrup over the dessert while it is hot.
- Leave the tray to cool slightly until it absorbs the syrup.
- Cut the dessert after the edges have cooled and set.