the crunch

Place a sheet of phyllo dough in a baking pan.

Brush the phyllo sheet with butter and milk.

Repeat with additional phyllo sheets to form multiple layers.

Bake in a preheated oven until golden brown.

Spread a layer of custard on top.

In a pan, toast 2 cups of vermicelli with 2-3 tablespoons of butter until they turn golden.

Add 1/3 can of sweetened condensed milk and stir well, then immediately spread this mixture over the custard layer before it cools.

Garnish with almond and pistachio slices.

Mix sweetened condensed milk with 2-3 tablespoons of milk (adjusted to the desired consistency) until you obtain a sauce that is neither too thick nor too runny.

Once the assembled pastry has cooled completely, cut it into pieces. You can serve it with the sauce on the side or drizzle it on top, according to your preference.