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Creamy Vanilla Custard Phyllo Pastries
thawed phyllo dough (12 sheets) melted unsalted butter (1/2 cup)
1/4 cup of sugar, granulated
Regarding the Service:
Dusting sugar in powder form
Garnish with fresh mint leaves, if desired.
Instructions
Milk, sugar, cornstarch, eggs, vanilla essence, and salt should be whisked together in a medium pot to make the custard. Bring the mixture to a boil and cook, stirring continuously, over medium heat until it thickens. The custard should be cooled to room temperature before being refrigerated. Once cooled, remove from heat.
Whip up the phyllo dough:
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for at least 15 minutes.
Gently place a single sheet of phyllo on a freshly floured board, then coat with melted butter and dust with a pinch of sugar. Brush with butter and sprinkle sugar before adding another sheet. Proceed with this method until six layers have been achieved.
To fit the phyllo layers onto the baking dish, cut them into squares or rectangles.
Put a teaspoon of the cooled custard in the middle of each phyllo square to make the pastry assembly. Pinch the corners to seal the phyllo pocket you just made by folding it over the custard. Spread more melted butter on top.
Preheat a baking dish and spread the pastries evenly in it. To make the phyllo crispy and golden brown, bake in a preheated oven for 20 to 25 minutes.
After the pastries have cooled a little, serve them dusted with powdered sugar. If desired, top with a sprig of mint leaves. It may be served hot or chilled.
In summary Crème Fraiche with Vanilla The crunchy, buttery phyllo and the creamy, rich custard in Phyllo Pastries make for a delicious mix. These pastries are a treat to devour and a delight to make, providing an ideal opportunity to hone your pastry-making skills. You can’t go wrong with them as a special treat or as a sophisticated dessert for a dinner gathering. Indulge in the many mouth-watering flavors and gratifying textures that come together in this meal.
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