In Lebanon, milk pudding—muhalabieh—was the sweet comfort of childhood, perfumed with rose or orange blossom water. Layered today with paper-thin crepes and pistachio cream, it transforms into a cake that feels both nostalgic and modern, carrying the warmth of family kitchens into something elegant and celebratory.

Ingredients

For the crepes (makes ~6–8 thin crepes):

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk (whole milk preferred)
• 1 tbsp sugar
• 1 tbsp melted butter + extra for pan
• ¼ tsp salt
• Optional: a few drops of pink or red food coloring if you want the crepes to look like rose petals

For the mahlabia (Lebanese milk pudding, makes ~2 cups):

• 2 cups whole milk
• ½ cup sugar
• 2 tbsp cornstarch
• 1 tsp rose water or orange blossom water
• 1 tsp vanilla extract

Other components:

• Ready-made pistachio cream (~½ cup)
• Edible gold dust
• Chopped pistachios for garnish (optional)

Instructions

1. Make the mahlabia (milk pudding):

1. In a small bowl, mix cornstarch with ¼ cup milk until smooth.
2. Heat the remaining milk and sugar in a saucepan over medium heat.
3. Once warm, add the cornstarch mixture slowly, whisking continuously.
4. Cook until thickened (about 5–7 minutes).
5. Remove from heat, add rose water and vanilla, and let cool slightly.
   
   

2. Make the crepes:

1. In a bowl, whisk together flour, sugar, and salt.
2. Add eggs and milk gradually, whisking to form a smooth batter.
3. Stir in melted butter and optional food coloring.
4. Heat a non-stick pan over medium heat and lightly grease with butter.
5. Pour a small amount of batter (~2–3 tbsp), swirl to cover pan thinly.
6. Cook ~1 min per side until lightly golden. Stack crepes with parchment paper in between.
   
   

3. Assemble the rose-shaped crepe cake:

Step A – Fold and roll the center:

1. Take 1 crepe, spread a thin layer of pistachio cream, then mahlabia on top.
2. Fold the crepe in half, then fold in half again to form a triangle.
3. Roll the triangle tightly — this will form the center of your rose.

Step B – Make the petals:

1. Take another crepe, spread pistachio cream + mahlabia, fold in half (semi-circle), then fold again into a quarter circle.
2. Wrap this around the center roll, slightly overlapping.
3. Continue layering additional crepes around the center, folding them similarly, to form a full rose shape.

Step C – Final touches:

1. Dust the edges with edible gold dust for shimmer.
2. Garnish with chopped pistachios if desired.
3. Chill for at least 30 minutes before slicing.