Ruffled Phyllo Custard Pie
|Phyllo Pastry||6 Sheets|
|Seedless Raspberry Jam||6 Tablespoons|
|Unsalted Butter||5 Tablespoons|
|Bakers Sugar||1/2 Cup + 2 teaspoons|
|Vanilla Bean Paste||1 1/2 teaspoons|
|Whole Milk||1 Cup|
|Powdered Sugar||1/4 Cup|
A great dessert including a creamy custard and topped with crunchy Phyllo pastry! This is traditionally made with cinnamon, lemon, and golden raisins and since I like none of those things, so this is my version.
You could easily double this recipe if you have a bigger pan.
The Phyllo dough is usually found in the freezer section, I place mine in the fridge to thaw it overnight, you don’t have to be too exact and precise if the Dough tears or rips don’t worry it will still taste great.
You do need to work reasonably quickly as the Phyllo dries out quickly, place a damp paper towel over the sheets while you are working with them one at a time.
- Pre Heat the oven to 350 Degrees.
- Melt the Butter and brush a 9-10 inch round pie tin with some of the melted Butter then line it with parchment paper (not necessary but it can make it easier if you want to lift it out of the pan).
- Take one sheet of Phyllo and brush with melted Butter, the dot the Raspberry Jam onto the Pastry (about a Tablespoon for each sheet)fold the dough lengthwise in a loose fan-like pattern, then starting at one end loosely roll the Pastry into a bunchy circle and place in the center of the pan, repeat with the remaining Pastry sheets, arrange around the tin.
- Bake for 20-25 minutes until the Pastry is golden brown.
- While that’s baking whisk the Eggs, Milk, Cream, 1/2 Cup of Sugar, Salt & Vanilla together.
- Remove from the oven and let cool for about 10-15 minutes. Leave the oven on.
- Pour the Custard all over the Baked Pastry, sprinkle with the remaining Sugar and place it back in the oven for 15 to 20 minutes or until the Custard is set.
- Remove from the oven and let cool for another 15-20 minutes then dust with Powdered Sugar and serve with the Berries.