Recipe: Apple pie made of phyllo pastry step by step with pictures | Handy.Recipes

Apple pie made of phyllo pastry

Cooked apple pie made of phyllo pastry

Nutritional Value

Yay! Finally, in our "village of" to sell my beloved phyllo dough! Right away, I want to share a recipe for a delicious pie. Just imagine: on top of a crispy, fragile, thin, layered pastry, a filling of delicate apples and raisins with a slight citrus-coconut flavor, and all wrapped in a delicious vanilla cream. It's hard to stop at one bite of the pie! The pie tastes a little bit like "like a wet" Napoleon, only it tastes brighter and more delicate. If you have ready-made dough in the fridge, the pie is very easy to make! If you do not have ready-made phyllo pastry, you can try this filling with other pastry, such as puff pastry. And, of course, I want to wish all the cooks a Happy Old New Year! All the best to you!!!

Author of the recipe

Ingredients for apple pie made of phyllo pastry:

  • Philo pastry (40*40 cm sheets) - 16-20 pcs
  • Apple (fresh, medium size) - 6-7 pcs
  • Raisins (seedless, I have a dark, very large) - 2-3 tablespoon
  • Sugar (apples - 1; cream - 3) - 4 tablespoon
  • Lemon juice - 2 teaspoon
  • Liqueur (Coconut, optional, I have Malibu) - 2-3 tablespoon
  • Cinnamon (ground) - 0.5 teaspoon
  • Milk - 130 ml
  • Cream (33%) - 100 g
  • Corn starch (cream - 3; apples - 1) - 4 teaspoon
  • Vanilla (or vanillin)
  • Coconut (preferably white) - 2-3 teaspoon
  • Chicken egg - 1 pc
  • Butter - 100 g
  • Walnuts (chopped, for sprinkles) - 2 tablespoon

How to cook apple pie with phyllo step by step with photos

Start by defrosting the phyllo pastry. You have to work with it quickly, it dries quickly and starts to break, it's better to prepare a damp kitchen towel and hold the dough under it.

These are the apples I used, unfortunately I don't know the variety. Wash and peel the apples and remove the core and skin.

Wash and dry the raisins.

Slice the apples thinly and drizzle with lemon juice and liqueur,

Add raisins, sugar and cinnamon and mix well. 15-20.

Stir the milk and cream, by the way you can use 10-15% cream and put it on fire. Leave a little bit of the milk. I used natural vanilla with powdered sugar, that's why I added it to the milk, so that the vanilla would give off the smell better, if you use vanilla add it at the end. Add the sugar and coconut flakes to the milk.

Separately mix together the milk we left, the egg and the cornstarch (you can replace it with flour).

Pour this mixture thinly into the hot milk/cream and cook over low heat until it thickens, stirring constantly.

Let the cream cool.

There should be no liquid in it, raisins have soaked it all up, but if you find the filling a bit too wet, like me, for instance, add a teaspoon of cornstarch and give it a good stir.

Melt 100g of butter.

Next, line the cake tin (I have a spring form) with parchment, grease the paper and the edges with butter. Overlap the pastry sheets, leaving the edges to hang down. By the way, this cake can be made in portions, using small molds.

Grease the dough with melted butter, remembering to crease the dough, otherwise it will break later. Then butter the dough again. I made 4 layers.

Next, put half of the apples on the dough, smooth it out and spread the cream on top,

Then lay the rest of the apples on top of the cream.

Cover the apples with the loose edges of the pastry.

Generously brush the pastry with butter, sprinkle with chopped nuts and set it in a preheated oven at 170 degrees Celsius. for about 30-35 minutes.

If the topping browns too quickly, cover the top of the pie with foil and return it to the oven.

Here it is. Allow to cool and you're ready for tea or coffee!

Nutritional Value:

Whole Dish:
25189 Calories
538 g
788.3 g
3970.6 g
261.3 Calories
5.6 g
8.2 g
41.2 g

Lemon Juice, Sugar, Walnuts, Butter, Sweet, Eggs, Apple, Tender, Milk, Raisins, Cream, Cinnamon, Vanilla, Coconut, Cake, Cornstarch, Fudge, Pastry, Liquor, Pies

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