Milk Pastilla with Cream and Cinnamon

In a heavy-bottomed saucepan, combine milk, cream, sugar, and cinnamon. Heat over medium-low heat, stirring constantly, until it reaches a gentle simmer. In a separate bowl, whisk egg yolks with cornstarch until smooth, then gradually temper with the hot milk mixture.

Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until it coats the back of the spoon and has thickened to a custard consistency. Remove from heat and let cool slightly.

Preheat oven to 180°C (350°F). Brush a round baking dish with melted butter. Layer 4 sheets of warqa pastry in the dish, brushing each layer with butter and letting the edges hang over the sides.

Pour the cooled custard filling into the prepared pastry base, spreading it evenly. Fold the overhanging pastry edges over the filling, then cover with 2-3 more layers of pastry, brushing each with butter.

Brush the top with butter and bake for 25-30 minutes until golden brown and crispy. Let cool for 10 minutes before serving. Dust with powdered sugar and extra cinnamon if desired.

Instead of: Warqa pastry

Use: Phyllo pastry sheets - use the same technique but may need slightly less baking time

Instead of: Heavy cream

Use: Whole milk with an extra tablespoon of butter for richness

Instead of: Ground cinnamon

Use: Cinnamon stick steeped in the milk, then removed, or a combination of cinnamon and cardamom