Dive into the delightful contrasts of this Savory Sweet Custard Pastry, where the crispness of golden phyllo layers meets a luxurious, pepper-infused custard. This dessert skillfully combines the traditional textures and techniques of classic baklava with the innovative twist of savory spices, offering a unique taste experience that is both unexpected and familiar. Its meticulous layering results in a harmonious blend that is both a visual and sensory treat.
Why You’ll Love This: The addition of black pepper to the custard creates a subtle warmth that enhances the sweetness and richness of the dessert, providing a depth of flavor rarely experienced in traditional pastries. The buttery phyllo dough crisps up beautifully in the oven, giving way to the velvety smooth custard that oozes with every bite. This pastry is perfect for those who appreciate a dessert with a savory edge.
Perfect Occasion: Ideal for sophisticated dinner parties, festive gatherings, or as a special treat during the holiday season. It can also be a standout addition to a brunch menu or a luxurious finish to an evening meal. Its unique flavor profile makes it a great conversation starter.
Decoration Tips: Garnish this exquisite pastry with a light dusting of powdered sugar and a sprinkle of finely chopped pistachios for added texture and color. To enhance its luxurious feel, serve each piece with a dollop of whipped cream or a drizzle of honey.
Ingredients:
- 1 package of phyllo dough
- 250 grams of butter
For the Custard:
- 1 liter of milk
- 6 tablespoons of cornstarch
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 3 egg yolks
- 2 tablespoons of butter
- 1 teaspoon of black pepper
For the Syrup:
- 2 cups of sugar
- 2 cups of water
- 1 teaspoon of lemon juice
- Begin by preparing the syrup: Boil the sugar, water, and lemon juice until thickened, then set aside to cool.
- For the custard, mix milk, cornstarch, sugar, and vanilla in a pot and cook over medium heat until it thickens. Whisk egg yolks in a separate bowl and temper them by slowly mixing in some of the hot custard. Combine the tempered yolks back into the custard, cook for two more minutes, then remove from heat and stir in the butter and black pepper. Allow the custard to cool, stirring occasionally.
- Melt the butter and brush a baking dish with some of it. Lay two sheets of phyllo in the dish, brushing each with butter. After half the phyllo is used, spread the custard evenly over it, then continue layering and buttering the remaining phyllo.
- Before baking, trim the edges of the phyllo and score the pastry into pieces. Bake in a preheated oven at 190°C (374°F) until golden brown.
- Pour the cooled syrup over the hot pastry and let it absorb for at least 30 minutes.
- Serve garnished with powdered sugar or chopped pistachios.
Enjoy this beautifully crafted pastry that balances the richness of custard with the delightful crispness of phyllo!
