المكشكشة

Brush the baking pan well with melted ghee or butter.

Spread one sheet of filo, brush with butter, place a second sheet on top, and lightly brush again.

Scrunch the filo sheets gently with your fingers and roll them together to form a big “rose”.

Place the filo rose in the center of the pan, then repeat with the remaining sheets and arrange around it, filling gaps.

Lightly brush the top with butter and bake at 180°C for about 15 minutes until lightly golden.

While the filo bakes, prepare the custard: crack the eggs into a bowl, add vanilla and sugar, and whisk until sugar dissolves.

Add the milk and cream (half milk, half cream), then add the custard powder or cornstarch and whisk until fully dissolved.

Remove the filo from the oven and pour the custard mixture over it, making sure it seeps into all the folds.

Sprinkle blueberries and ground pistachios on top if desired.

Return the pan to the oven for about 20 minutes until the custard is set and the top is golden.

For the syrup: boil sugar and water, then add lemon juice and vanilla, simmer until slightly thick but still light, then cool.

While the dessert is still hot, pour sweetened condensed milk or light syrup over it.