Shredded Phyllo with Creamy Cinnamon Filling
Ingredients
- 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
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.
Spread the custard evenly over the phyllo base and chill for at least 2 hours.
