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Sweet | Desserts | Arabic | Dessert & Pudding


1 pack phyllo pastry dough 1/2 cup butter, melted 500ml milk 2 tbsp sugar
250g mascarpone or ricotta cheese 90g semolina flour 1/2 cup corn oil 1 tsp rose water (optional)
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    Almarai Semi Skimmed Milk
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  1. Preheat oven to 200°C. 
  2. Mix the sugar & milk in a saucepan over medium heat. Once the sugar dissolves, add the semolina flour & mix constantly until thick, approx. 5 min. Remove from heat, add the cheese, rosewater & mix until combined; set aside to cool. 
  3. In a saucepan, melt the butter & mix in the canola oil. Use this mixture to lightly brush the baking pan. 
  4. Carefully layer 10 pastry sheets, 1 by 1, onto the baking pan, while brushing each layer with the butter-oil mixture. 
  5. Give the cheese filling a quick stir & pour into the baking pan on top of the phyllo dough. Spread the filling evenly across the phyllo. 
  6. Repeat step 4 with the remaining phyllo sheets on top of the cheese mixture, brushing each layer with the butter-oil mixture. 
  7. Using a sharp knife, cut the baklava into 24 diagonal pieces & bake for 45 min. or until crisp & golden. 
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