Apple Pie with Phyllo Dough
The combination of crispy thin pastry, soft cream, and tart apples creates a magnificent taste. I recommend using phyllo dough specifically, which can be found in the frozen sections of supermarkets. Be sure to study the recommendations on the packaging. To prevent the sheets from drying out, cover them with a towel while working.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- phyllo dough sheets 7-8
- apple 500 g
- cream 15-20% 200 ml
- corn starch 15 g
- egg 1
- sugar 150 g
- vanilla sugar 2 tsp
- butter 50-70 g
Instructions
Step 1 of 22
Stir the corn starch into 50 ml of cream.
Step 2 of 22
Mix well.
Step 3 of 22
Add the egg.
Step 4 of 22
Mix well.
Step 5 of 22
Add sugar and vanilla sugar to 150 ml of cream.
Step 6 of 22
Mix. Bring to a boil.
Step 7 of 22
Pour in the mixture of cream with corn starch and egg. Cook until thickened. Let cool.
Step 8 of 22
Peel and core the apples. Slice them into thin pieces.
Step 9 of 22
Melt the butter.
Step 10 of 22
Grease a baking pan with butter (the author used size 20×20 cm). Place a sheet of dough.
Step 11 of 22
Brush with butter.
Step 12 of 22
Place one sheet of dough.
Step 13 of 22
Brush with butter.
Step 14 of 22
Place another sheet. Brush with butter.
Step 15 of 22
Spread half of the cream mixture.
Step 16 of 22
Arrange the apples.
Step 17 of 22
Spread the remaining cream.
Step 18 of 22
Fold in the edges of the dough.
Step 19 of 22
Brush with butter.
Step 20 of 22
Place a sheet of dough. Brush with butter.
Step 21 of 22
Place another 3–4 sheets, brushing each with butter. Put into an oven preheated to 180 degrees. Bake for 40–45 minutes.
Step 22 of 22
Let the pie cool and slice it. Dust with powdered sugar if desired.