How to make
Crumble the phyllo pastry sheets into a greased tray and top them with the butter, cut into small pieces. Bake the pieces until they gain a golden color. Dilute the starch with the milk, flavor with vanilla. Separate the yolks and combine them with the sugar, then carefully combine with the milk.
Boil the cream on low heat till thickened and pour it over the phyllo pastry pieces. Allow it to cool, not too long, and coat the top with the egg whites beaten with the powdered sugar.
Sprinkle it with walnuts and bake it at a very low temperature, until the hardening of the egg whites. Serve the cake after a few hours, in order for it to harden and not be runny.
