This is a very old recipe from our grandmothers. My mom says that this dessert was a great joy for her when she was a child. Out grandmothers used to prepare the phyllo dough completely by hand in the past. The crust was made extremely carefully and thin till perfection. They would later leave crust to dry, then crush it in pieces and put to bake for some time to dry completely. Nowadays, we use phyllo dough instead, bought from the market or I use homemade pasta.
- 500 g phyllo dough
- 8-10 eggs
- 2 liters of milk
- 700 g sugar
- little oil
- Take 6 layers o the phyllo dough. Sprinkle each with oil and roll them. Make another roll with other 6 layers. If you’re using a homemade pasta, then, just crush pasta and align in the pan, sprinkle with some oil.
- Put the 2 rolls at each end of the baking pan.
- Crush and align the rest of the layers between the 2 rolls and sprinkle with some oil.
- Mix eggs and sugar with a mixer. Add the milk and mix. Pour this mixture in the pan all over the phyllo dough.
- Put to bake in a preheated oven at 220 C degrees until golden.