A flaky, creamy Egyptian dessert layered with love, memory, and a whole lot of butter.

Some desserts live in cookbooks—and then there are the ones that live in your memory. This one is firmly in the second category.

It’s a cherished family dessert that my Egyptian grandmother (Nonna Mary) made for special occasions: layers of buttery phyllo dough, filled with silky, rose-scented mahalabeya (a milk pudding), and finished with a drizzle of floral simple syrup.

This version of nemoura is a little different from the more widely known semolina cake. I’m almost certain it’s not a nemoura at all, but most of my family’s recipes are half chicken scratch, in French, with directions like, ‘heat until it’s warm’, and ‘the chocolate that costs 5 piasters’. So, we’re not the authenticity police out here.

Light, creamy, fragrant, and flaky—it’s the kind of sweet that turns an ordinary evening into a celebration.

🌸 Why You’ll Love This Version of Nemoura

Made with just a few pantry staples (milk, sugar, phyllo)
Infused with rose water for that signature Middle Eastern flavor
Customizable sweetness depending on your preference
Light and elegant, perfect for gatherings or solo tea moments
A unique Mediterranean dessert that surprises and delights

📋 Ingredients

For the Mahalabeya (Milk Pudding):

4 cups whole milk
4-6 tablespoons cornstarch (add more if it’s not thickening)
3 tablespoons white sugar
½ cup heavy whipping cream (optional for extra richness)
1 tablespoon rose water

For the Phyllo Base:

1 package phyllo dough, thawed
½–¾ cup butter, melted (enough to brush each layer)

For the Rose Water Simple Syrup:

2 cup sugar
1 cup water
1 tablespoon rose water

👩‍🍳 Instructions

1. Make the Mahalabeya:

In a pot, whisk together the cornstarch, sugar, and milk until fully dissolved.
Place over medium heat, stirring constantly until the mixture thickens to a custard-like consistency.
Stir in the whipping cream (if using) and rose water. Remove from heat and let it cool slightly.

2. Assemble the Nemoura:

Preheat your oven to 375°F (190°C).
Brush a baking dish with melted butter.
Layer half of the phyllo dough in the dish, brushing each sheet generously with butter as you go.
Pour the cooled mahalabeya evenly over the layered phyllo.
Top with the remaining phyllo sheets, brushing each one with melted butter.

3. Make the Simple Syrup:

You can put it in the fridge, which will make cutting the triangular or diamond shape easier.
While the dessert rests, combine the sugar and water in a small saucepan.
Bring to a boil, then reduce to a simmer for 5–7 minutes until slightly thickened.
Remove from heat and stir in the rose water. Set aside to cool slightly.

4. Cut & Syrup:

Using a sharp knife, carefully cut the assembled phyllo into diamond or triangle shapes.
Then, slowly pour the rose water syrup over the top, letting it seep into all the cuts and corners.

5. Bake:

Bake for 20–25 minutes, or until golden, crisp, and beautifully fragrant.

🌿 Serving Tip

Serve this dessert slightly warm or at room temp with hot mint tea or Arabic coffee. It keeps well in the fridge for up to 3 days—but in my experience it’s never lasted that long.

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