Crinkled Phyllo Pastry Dessert
I had a hard time giving this recipe a name. The base is phyllo with a mix of butter and custard, baked until golden brown. It is not hard to make, but it really is special. I topped mine with crushed toasted pistachios. My guests, including a fellow baker, loved it. It is not overly sweet and tastes so good.
If you are wary to work with phyllo dough, this is a great recipe to start with. The phyllo is just taken, two sheets at a time and kind of folded accordion style, then placed in the baking dish. Tears and rips in the dough don’t matter. Just get the sheets of dough in the pan. At that point, the hardest part is over. The rest is just toasting and adding the rest of the ingredients in stages and baking until golden brown.
I topped mine with chopped pistachios, but you could top with berries, other nuts or a combination.
Here is the recipe. Enjoy!!
Crinkled Phyllo Pastry Dessert
8 oz. phyllo dough
1 stick butter melted
2 large eggs
1 cup milk or half and half
½ teaspoon vanilla extract
1 cup sugar
Optional Toppings: pistachios, berries
Defrost the phyllo according to package instructions. Preheat the oven to 350°.
Take 2 pieces of phyllo at a time, layering them over each other. Hold the sheets together at the top, letting them hang down from your fingers. Begin to crinkle the sheets by folding them over each other accordion-style until the bottom reaches the top.
Lay the folded dough in an ungreased baking pan starting at the short side. Repeat step 3, folding all of the layers of dough and placing them in the pan until it is full. Bake for 10 minutes. While baking, melt the butter. Remove the pan from the oven, and evenly drizzle the butter on top of the dough. Bake again for 10 minutes. In the meantime, whisk the eggs, milk, vanilla extract, and sugar together in a small bowl until it is smooth. Remove the pan from the oven, and evenly pour the egg mixture over the dough. Bake for 30-40 minutes or until the phyllo dough is golden brown and flaky to the touch. Top with pistachios and berries, if desired, and enjoy!
Phyllo Chocolate Fan Cookies
If you want a cookie that is really going to impress, you might want to make these Chocolate Fans. They are crisp, not too sweet, and tipped with chocolate and fine chopped nuts.
While they look difficult to make, they are actually quite easy. For starters, you don’t have to make dough. These are made with phyllo dough.
Phyllo is found in the freezer section at the grocery store. Phyllo dough (also spelled filo) can be a little fussy. Be sure to keep extra dough covered with a damp towel so it won’t dry out and get brittle. It is best to work quickly when making these. We made these dipped in finely chopped toasted almonds. Other nuts could be used. You could also use white chocolate, if you prefer. I have even added a few sprinkles to the nuts for a pop of color.
Chocolate Fan Cookies
1 lb. phyllo dough, thawed*
1 c. butter, melted
12-oz. chocolate chips
2 T. shortening- you can use coconut oil instead
1 c. finely chopped nuts or coconut, pistachios are extra nice
Remove phyllo from box, still rolled up and cut crosswise into 5-6 equal pieces. Keep unused dough covered in a damp towel to prevent drying out. Take one piece of dough and open it up, cutting it in half crosswise. Take 1 sheet and brush with butter. Place another sheet on top and brush again with butter. Place third piece of dough on top and butter again. Starting at short end begin to fold the dough in ¾ inch folds, accordion style. Pinch together at one end and fan out the dough at the other. It should look like a little fan. Place on ungreased baking sheet and repeat with remaining dough. Bake at 375 degrees for 5 minutes. Cool. Melt chocolate and shortening together in microwave or on top of double boiler. Stir to smooth. Dip tip of wide end of fans in melted chocolate and then in the nuts or coconut. Place on a rack to cool and harden. Makes about 65 fans. Can be frozen.
*I buy frozen phyllo dough but be sure to get the right one. Around here there are 2 different sizes. You’ll need the long box- where the dough is 15 inches long.
Chocolate Fan Cookies
Chocolate Fan Cookies
If you want a cookie that is really going to impress you might want to make these Chocolate Fans. They are crisp, not too sweet and tipped with chocolate and fine chopped nuts. While they look difficult to make, they are actually quite easy. For starters you don’t have to make dough. These are made with phyllo dough. Phyllo is found in the freezer section at the grocery store. Phyllo dough (also spelled filo) can be a little fussy. Be sure to keep extra dough covered with a damp towel so it won’t dry out and get brittle. It is best to work quickly when making these. We made these dipped in finely chopped toasted almonds. Other nuts could be used. You could also use white chocolate, if you prefer. I have even added a few sprinkles to the nuts for a pop of color.
Chocolate Fan Cookies
1 lb. phyllo dough, thawed*
1 c. butter, melted
12-oz. chocolate chips
2 T. shortening- you can use coconut oil instead
1 c. finely chopped nuts or coconut, pistachios are extra nice
Remove phyllo from box, still rolled up and cut crosswise into 5-6 equal pieces. Keep unused dough covered in a damp towel to prevent drying out. Take one piece of dough and open it up, cutting it in half crosswise. Take 1 sheet and brush with butter. Place another sheet on top and brush again with butter. Place third piece of dough on top and butter again. Starting at short end begin to fold the dough in ¾ inch folds, accordion style. Pinch together at one end and fan out the dough at the other. It should look like a little fan. Place on ungreased baking sheet and repeat with remaining dough. Bake at 375 degrees for 5 minutes. Cool. Melt chocolate and shortening together in microwave or on top of double boiler. Stir to smooth. Dip tip of wide end of fans in melted chocolate and then in the nuts or coconut. Place on a rack to cool and harden. Makes about 65 fans. Can be frozen.
*I buy frozen phyllo dough but be sure to get the right one. Around here there are 2 different sizes. You’ll need the long box- where the dough is 15 inches long.
