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Milk Pie

Total Time: 55 MIN Makes: 1 pie
Prep Time: 20 MIN Cook Time: 35 MIN
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Description

We’ve put our own twist on traditional Egyptian Om Ali (phyllo milk pie) with nutmeg, cinnamon and orange zest. The best part? For beginner home cooks to gourmet pastry chefs, Om Ali is simple to make (and simply delicious)!


Ingredients
  • 1 roll Athens® Phyllo Dough (9” x 14”), thawed
  • ¼ cup plus 2 tablespoons unsalted butter, melted
  • 14 ounce can sweetened condensed milk
  • 1 cup heavy cream
  • ¼ teaspoon ground cinnamon, plus a pinch for garnish
  • ⅛ teaspoon nutmeg
  • ½ teaspoon orange zest
  • 1 tablespoon hazelnuts, chopped, for garnish
  • 1 tablespoon pistachios, chopped, for garnish

Directions

Thaw one roll of phyllo dough, following thawing instructions on package. Adjust oven rack to center and preheat oven to 375°F. Brush a 9” round baking dish lightly with butter.

Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface. With the long side facing you, gather and scrunch it into a loose fan like strip. transfer to one side of baking dish. Repeat with the remaining phyllo sheets, arranging them side by side. Brush the remaining butter over top and in between the scrunched phyllo, making sure all are evenly coated with butter. Bake 20-25 minutes or until golden brown.

Mix sweetened condensed milk, heavy cream, ¼ teaspoon ground cinnamon, nutmeg and orange zest together. Drizzle the surface with the mixture.

Bake for another 5-10 minutes or until the edges start to bubble and the phyllo has soaked in most of the cream mixture.

Sprinkle lightly with a pinch of ground cinnamon, hazelnuts and pistachios. Allow to cool slightly, about 10 minutes, and serve.


Nutrition

Serving size: 1 Slice (120g), Amount per serving: Calories 430, Total Fat – 24g, Saturated fat -14g, Trans Fat – 0g, Cholesterol – 65mg, Sodium – 160mg, Dietary Fiber – 1g, Total Carbohydrate – 47g, Sugars – 29g, Protein – 8g, Vitamin D – 0%, Calcium 15%, Iron – 6%, Potassium – 2%