Custard in Filo Pastry
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Have you ever walked past a Continental Cake Shop and seen those delicious looking trays of custard filo pastry
Well this recipe, that I have been making for many years is just that and Ive added this easy step by step to making the most delicious desert ever
I made this yesterday abd photos are mine, which I also took yesterday to show step by step
Unbelievable just out of the oven and my daughters just could wait
Ingredients
1 packet filo pastry
1 cup of fine Semolina
1 cup of white sugar
6 cups of milk
3 egg yolks ( use whites to make a pavlova)
2 teaspoon vanilla essence
Finly Grated lemon rind of 1 lemon leaving a thin strip to use in syrup
1 cinnamon stick
125g Unsalted butter
Syrup
1 cup white sugar
1 cup water
1 cinnamon stick
1 stip of lemin rind kept whole
Method
1. In a large saucepan add semolina, sugar,lemon rind and cinnamon stick . Pour in 1 cup of milk and mix, add remaining milk and cook on high heat , stiring constantly until it bubbles and starts to thicken, turn heat down and continue stirring until a thick creamy consistency. Remove from heat.
2. In a small bowl add egg yolks and vanilla and whisk together. When custard has cooled slightly add the egg n vanilla and stir until well combined
3. Melt butter, lay flat in a pile the filo pastry and brush each sheet with the unsalted butter and placing 1/2 of the sheets in a medium baking dish around 35cm
4. Pour the custard on top of the filo , then brush on butter to remaining pastry and place on top of custard , using pastry brush tuck over the edges using butter to brush them down , alternative trim edges.
5. Using a sharp knife cut through the first few layers , usually about 15 squares
Bake in a preheated oven 180 °C or 160°C fan-forced. Cook in bottom or middle shelf for around 35 minutes or until golden in colour but not dark.
6. As soon as pie comes out of the oven , Pour cooled / warm Syrup over hot pie.
Serve warm or cold
Store in fridge
Syrup
1. Place all ingredients in a small saucepan, give it a quick stir.
2. Cook on a high temperature until it starts to boil , then turn down to a simmer for 10 minutes.
3. Remove cinnamon stick and lemon , and pour warm / cooled Syrup over hot custard pie
Notes
1. I make Syrup as soon as I put custard pie in oven
2. use the pastry as a guide to oven pan but make sure its at least 6cm deep. I also prefer a metal pan not glass
This is my go to filo pastry
Well this recipe, that I have been making for many years is just that and Ive added this easy step by step to making the most delicious desert ever
I made this yesterday abd photos are mine, which I also took yesterday to show step by step
Unbelievable just out of the oven and my daughters just could wait
Ingredients
1 packet filo pastry
1 cup of fine Semolina
1 cup of white sugar
6 cups of milk
3 egg yolks ( use whites to make a pavlova)
2 teaspoon vanilla essence
Finly Grated lemon rind of 1 lemon leaving a thin strip to use in syrup
1 cinnamon stick
125g Unsalted butter
Syrup
1 cup white sugar
1 cup water
1 cinnamon stick
1 stip of lemin rind kept whole
Method
1. In a large saucepan add semolina, sugar,lemon rind and cinnamon stick . Pour in 1 cup of milk and mix, add remaining milk and cook on high heat , stiring constantly until it bubbles and starts to thicken, turn heat down and continue stirring until a thick creamy consistency. Remove from heat.
2. In a small bowl add egg yolks and vanilla and whisk together. When custard has cooled slightly add the egg n vanilla and stir until well combined
3. Melt butter, lay flat in a pile the filo pastry and brush each sheet with the unsalted butter and placing 1/2 of the sheets in a medium baking dish around 35cm
4. Pour the custard on top of the filo , then brush on butter to remaining pastry and place on top of custard , using pastry brush tuck over the edges using butter to brush them down , alternative trim edges.
5. Using a sharp knife cut through the first few layers , usually about 15 squares
Bake in a preheated oven 180 °C or 160°C fan-forced. Cook in bottom or middle shelf for around 35 minutes or until golden in colour but not dark.
6. As soon as pie comes out of the oven , Pour cooled / warm Syrup over hot pie.
Serve warm or cold
Store in fridge
Syrup
1. Place all ingredients in a small saucepan, give it a quick stir.
2. Cook on a high temperature until it starts to boil , then turn down to a simmer for 10 minutes.
3. Remove cinnamon stick and lemon , and pour warm / cooled Syrup over hot custard pie
Notes
1. I make Syrup as soon as I put custard pie in oven
2. use the pastry as a guide to oven pan but make sure its at least 6cm deep. I also prefer a metal pan not glass
This is my go to filo pastry
