Brush 200g phyllo dough sheets with 28g vegetable oil and 14g butter.
Bake the oiled phyllo dough until golden and crisp, then crush it with 13g pistachios.
Whisk 18g cornstarch, 24g flour, 17g egg yolk, and 170g sugar in a bowl.
Sesli anlatım, porsiyon ayarı ve daha fazlası
