This dessert, often compared to a bread and butter pudding, is made with filo pastry and sweetened condensed milk. With its combination of rose water, pistachios and juicy pomegranate seeds, it possesses a distinctly Middle Eastern flavour. 






Skill level

Average: 3.7 (40 votes)


  • 8 sheets filo pastry 
  • 70 g (½ cup) pistachios, chopped 
  • 2 tbsp caster sugar 
  • 2 tbsp shredded coconut 
  • 395 g can sweetened condensed milk 
  • 125 ml (½ cup) thickened cream 
  • 1½ cups (375ml) milk 
  • 1 tsp rosewater 
  • pomegranate seeds, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 210°C. Scrunch each filo sheet into a ball and place in a greased and lined 19 cm x 29 cm lamington pan. Bake for 10 minutes or until golden. Reduce oven to 180°C. Scatter filo with nuts, sugar and coconut.

Heat condensed milk, cream and milk in a saucepan over medium heat for 2 minutes or until warmed. Stir in rosewater, then pour over filo. Bake for 15 minutes or until golden. Serve, scattered with pomegranate seeds.


As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Brett Stevens.