بقلاوة بالحليب

Put a liter of milk, ½ cup sugar, 1/3 cup fine semolina and 1/4 cup starch in a saucepan and mix well until the semolina and starch are dissolved.

We cook the mixture over medium heat with constant stirring until it thickens and becomes custard-like

We add 1 tablespoon of orange blossom water, 1 tablespoon of rose water, and a pinch of ground mastic, mix well, then leave the cream to cool.

We grease the baklava tray generously with butter.

We start layering the baklava sheets in the tray, brushing each layer with butter.

We sprinkle a layer of pistachios over the sheets.

We pour the cooled cream mixture over the pistachios.

We add another layer of pistachios on top of the cream

We complete the remaining baklava layers, brushing each with butter.

We cut the baklava into suitable pieces.

We bake it in the oven, starting with heat from the bottom, then from the top, until golden brown.

To prepare the soaking syrup, we mix 1/2 liter of milk with 2 cups of cream and sugar to taste.

We soak the hot baklava with the milk mixture and leave it until fully absorbed.

We garnish the top with cocoa powder and pistachios