Mastic and Mahleb Milk Pie - Ingredients 16 sheets of filo pastry150g unsalted butter20g sugar50g Aginis pistachiosFor the cream:700g whole milk300g heavy cream6 egg yolks30g sugar200g vanilla mastic cream1 tsp mahleb120g cornflourFor the topping:50g almond flakes30g Aegina pistachiosBake at 160 degrees Celsius for 1 hour.The cream should cool down before combining it with the pastry for baking.After baking, the pie needs to sit at room temperature for 4 hours before cutting.Kali Orexi! #dessert