Shredded Phyllo with Creamy Cinnamon Filling

Name: Shredded Phyllo with Creamy Cinnamon Filling
Total time: 4 h 55 min
Yield: 15
Cuisine: European, Greek
Ingredients: 16 ozs Phyllo dough (shredded); 0.75 cup butter (melted); 2 cups coconut sugar; 1.5 cups water; 0.5 unwaxed lemon (pared rind and juice); 2 Tbsps all-purpose flour; 2 Tbsps Corn starch; 0.5 cup coconut sugar; 4 cups milk; 4 egg yolks; 1.5 cups cream; ground cinnamon; toasted slivered almonds; mint

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 25 min.

Preparation

ready in 4 h. 55 min.

Ready in

Ingredients

for

pieces

For the base: 16 ozs Phyllo dough (shredded); ¾ cup butter (melted); 2 cups coconut sugar; 1 ½ cups water; ½ unwaxed lemon (pared rind and juice)

For the filling: 2 Tbsps all-purpose flour; 2 Tbsps Corn starch; ½ cup coconut sugar; 4 cups milk; 4 egg yolks

For the topping: 1 ½ cups cream; ground cinnamon; toasted slivered almonds; mint

How healthy are the main ingredients?

lemon cinnamon mint

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Product recommendation

Phyllo dough is similar to Kataifi and works well in the recipe too. Kataifi Pastry is made with a mixture of flour, cornstarch, salt, oil, and water. This thin batter is then spun to make the pastry's fine strands.

Preparation steps

For the base: heat the oven to 180°C / 350°F. Butter a 9" x 13" baking tin or dish.

Pull apart the threads of the phyllo into the baking tin, pressing down lightly. Drizzle with the butter and bake for 30-40 minutes until golden brown. Set aside.

Put the remaining ingredients into a pan and heat gently, stirring until the sugar has dissolved. Bring to a boil and simmer for 5 minutes. Remove the lemon rind and spoon the syrup over the phyllo and set aside to cool.

For the filling: combine the flour, cornflour and sugar then whisk in 1 cup of milk until smooth. Whisk in the egg yolks.

Heat the remaining milk in a pan until hot but not boiling.

Strain the egg yolk mixture through a sieve into the hot milk and whisk to blend.

Return to the pan and cook over a low heat, stirring constantly until it thickens. Stir in the vanilla. Cover the surface directly with cling film and set aside to cool, then chill for 1 1/2 hours.

Spread the custard evenly over the phyllo base and chill for at least 2 hours.

For the topping: whisk the cream until thick and spread on top of the custard. Decorate with ground cinnamon, toasted almonds and mint leaves.

10.

Cut into small squares to serve.