Thursday, April 23, 2009

Flaky Phyllo with Vanilla Filling (and Whipped Cream)

A dessert I never heard of here, although some people may know about it and maybe even tasted / made it. Dunno....
Anyway, I love it and decided to go on a hunt for the phyllo dough when we went grocery shopping...and sure enough, there it was, in the frozen desserts isle, next to some frozen eclairs.
I got inspired from here.
Ok, so all I used was :
Half the dough in the pack (one of the 2 bags) which I thawed at room temperature (200 and some grames)
3 eggs
75 gr all-purpose flour
1/2 teaspoon almond extract
1 teaspoon vanilla extract
150 gr white sugar (or any other equal substitutions)
500 ml (2% or skim) milk or 2 cups milk + extra 50 ml
and for the whipping cream :
200 ml heavy cream
2 Tablespoons powder sugar
* separate the phyllo dough in 2 and cook the pieces making sure you spray milk and or melted butter or oil in between the dough sheets
* I cut one of the 2 pieces into squares and cooked them like that, making sure I turned them every 2 minutes
* heat the milk (2 cups) thoroughly (bring to a boil in the microwave oven - about 90 seconds)
* separate the egg whites from the yolks and place them in large bowls
* whip the egg yolks with half of the sugar (75 gr) and the almond + vanilla extracts for 5 mins - they should look pale in color and almost double in volume
* add the cold milk (50 ml) to the yolks, followed by the flour and mix with a hand mixer
* pour half of the hot milk over the yolks mixture and mix
* now make sure you have the rest of the hot milk either in a heavy sauce pan or in a large microwave safe bowl as you will need to add the yolks mixture over the rest of the plain milk and keep over the stove until the mix thickens (medium heat, stirring constantly) or microwave in cycles of 2 mins each (about 10 mins) until u see that the mix looks thick and the flour is cooked
* now that the mix has been taken care of, whip the egg yolks until stiff peaks form, then add the rest of the sugar (75 gr) and mix until a meringue forms
* now fold the meringue carefully into the egg yolks mixture (yes, it will be hot; don't worry, it will be fine)
* after folding, cook for 5 more minutes on the stove top over medium-low heat or microwave for 3 to 4 more minutes to cook the whites
* let the filling cool a little bit
* prepare the whipped cream and have it handy
* prepare your pan or sheet (make sure it's clean and set it on your counter or work surface)
* put the base line phyllo dough in the pan/sheet and spread the now slightly cooler but still hot filling over it
* wait 5 minutes and then spread the whipped cream
* align the dough squares on top
* garnish with powder sugar and cover with plastic wrap
* place in the fridge and indulge in it the next day (morning would be perfect)
Hope my girls liked it !


  1. Made this using Pepperidge Farm dough, frozen as well. Tasted great!

  2. I'm happy to get feedback on that ! It's not a low calorie dessert, but it is sooooooo good !

  3. buna ai un blog foarte interesant cred ca esti romanca nu ai idee daca se poate traduce pagina ca nu inteleg foarte bine retetele in engleza multumesc Adriana

  4. Sincer, nu stiu sigur, dara ma uit acum sa vad ce pot face.

  5. Am pus un widget in coloana din partea dreapta, te rog sa te ajuti de el pt traducerea continutului site-ului.