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Cream-Filled Pastry


This is an amazing pastry prepared with Phyllo dough and a custard-like-tasting milk-egg-sugary mixture.  It also makes a great dessert.

And the best part of all is that it is prepared in about 15 min., cooked for another 30-35 min, and you can spend that time while working on your computer or just reading to your kids.  
Well, the worst part is that you have to wait for a while until it is cold enough to have a slice of it.

Ingredients:


About 10 Phyllo dough sheets (you can also do it with a package of the Puff Pastry sheets, 2 in a package, but the result will be a thinner pastry)
one whole stick of butter (8 tbsp)
6 eggs
1 ¼ cups (10 oz) sugar
1 quart (32 oz) milk – it can also be 24 oz milk plus 8 oz whipping cream if you want the cream to be thicker and richer
some vanilla/rum flavor – a drop or two

Directions for preparation:

  • First you should melt the butter stick.

  • Butter the baking pan. You should take each of the 10 sheets and spread it in the pan, and then butter it all over. Repeat the buttering with each of the next sheets. If you have some butter left, you can pour it on top of the final sheet and then place the pan in the oven for a prep-bake of about 15 min at 400*F until the dough sheets become golden in color. You should not overbake them at this point.



  • While you are baking the dough sheets, which are going to be your pastry main crust – you can prepare the cream mixture:  Start with beating the eggs with a mixer.



  • Then add a few drops of the vanilla/rum flavor and slowly add the sugar, while still whisking with the mixer; and then add the milk/whipping cream mixture. The final looks of the creamy mixture is well-whisked and puffy-like.



  • At this point the dough sheets prep-back should be ready. Take out the pan from the oven and pour the creamy mixture on top. I poke the baked sheets with a knife to allow the cream mixture to reach all levels of the pastry.



  • Place back in the oven for additional 30-35 min. Just do not forget to change the temperature to 460*F, as you need a very hot oven.


When the pastry is baked, you can dust it on top with confectioner's sugar. The pastry you see in the photos has been made with two Puff Pastry sheets, so the pastry is almost twice as thin as it will be with the regular 10 sheets of Phyllo dough. The taste, though, is just as good :)