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Berry phyllo stack


Berry phyllo stack (Photo: YOU)

Ingredients 10
Servings 4-6
Time 30 min

Ingredients

  • 60
    ml
    butter, melted
  • 3
    sheets phyllo pastry
  • 30
    ml
    castor sugar
  • 500
    ml
    milk
  • 60
    ml
    custard powder
  • 30
    ml
    cornflour
  • 60
    ml
    sugar
  • 500
    ml
    fresh berries such as mulberries, rasp-berries, strawberries
  • 125
    ml
    cream, whipped
  • 30
    ml
    icing sugar
 

Method

20 min
 

Preheat the oven to 180°C. Line a baking sheet with baking paper and grease with nonstick spray. 

1 Phyllo pastry

Brush butter on a sheet of phyllo pastry. Put another sheet on top and brush with butter. Add the last sheet and brush once again with butter. Sprinkle the castor sugar over.

2 Cut the pastry into rectangles of about 15 x 10cm. Arrange the pastry rectangles on the baking sheet and bake for 7-10 minutes or

until golden brown and crispy. Remove from the oven and leave to cool completely.

3 Custard

Set 60ml (¼c) of the milk aside and pour the rest into a saucepan. Heat the milk until just below boiling point.

4 In a separate bowl, mix the custard powder, cornflour, sugar and reserved milk well. Add the custard mixture to the milk in the sauce-pan and heat while stirring continuously. Simmer until the custard has thickened.

5 Transfer to a piping bag and chill in the fridge until stiff enough to pipe.

6 To finish

Put a pastry rectangle on a plate and pipe custard onto it. Add a layer of berries and top with whipped cream, followed by another pastry rectangle. Top with more cream and berries. Add a final layer of pastry and sift icing sugar over.

7 Make more stacks with the rest of the ingredients. Serve immediately.

 

 

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2019-11-12 14:31
 
 
 
 
 
 
 
 
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