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Shredded Phyllo with Creamy Cinnamon Filling
(1 vote)
Difficulty:
moderate
Preparation:
1 hr 25 min.
Preparation
ready in 4 hrs 55 mins
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Ingredients
for
15
- 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
Preparation steps
1.
For the base: heat the oven to 180°C / 350°F. Butter a 9" x 13" baking tin or dish.
2.
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.
3.
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.
4.
For the filling: combine the flour, cornflour and sugar then whisk in 1 cup of milk until smooth. Whisk in the egg yolks.
5.
Heat the remaining milk in a pan until hot but not boiling.
6.
Strain the egg yolk mixture through a sieve into the hot milk and whisk to blend.
7.
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.
8.
Spread the custard evenly over the phyllo base and chill for at least 2 hours.
9.
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.
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