المكشكشة بالكاسترد

Remove filo pastry from the freezer ahead of time to allow it to thaw.

Brush two sheets of filo pastry with animal ghee.

Roll the two sheets together and pleat them into a fan shape.

Grease a baking tray with animal ghee.

Place the pleated pastry in the center of the tray and continue rolling the pastry around it to form a complete spiral.

Repeat the process until the tray is fully filled with the spiral pastry.

Place the tray in the oven at 200°C for 5–7 minutes until the pastry is lightly browned.

For the custard mixture, place the eggs in a bowl and add the vanilla powder.

Add half a cup of sugar to the egg and vanilla mixture and mix well.

Add half a cup of whipping cream and half a cup of milk, mixing until fully combined.

Add one tablespoon of custard powder or cornstarch and stir until the mixture is smooth.

After removing the lightly browned pastry from the oven, pour the custard mixture over it and spread the blueberries on top.

Place the tray in a preheated oven at 180°C for 20 minutes

Drizzle the hot pastry with syrup or sweetened condensed milk, garnish with pistachios, cut, and serve.