#fillo pastry

[journaldecuisine]

BLACK SESAME CHOCOLATE RUFFLE MILK PIE

Ingredients

10 sheets phyllo pastry

½ cup butter

Black Sesame Chocolate Filling

1 egg

1 cup sweetened condensed milk

¼ cup sugar

½ cup milk

⅓ cup cocoa powder

⅓ cup black sesame seeds (can substitute for white sesame seeds)

1 ½ teaspoon cinnamon

1 tablespoon vanilla extract

Glutinous Rice Flour Slurry

2 ½ tablespoon glutinous rice flour (you can substitute with potato or corn starch, but the texture will be different)

3 tablespoons milk

Garnish

powdered sugar or sweetened condensed milk

Making Ruffled Phyllo Bundles

Cut ½ cup butter into 1-inch chunks and melt it over the stovetop or in a microwave. (If you use a microwave, make sure you heat it at 10 second intervals and check on it before adding another 10 seconds so it doesn't splatter). Set the melted butter aside.

Use a 9-inch pan and butter it or line it with parchment paper.It's important that you use a pan that is 9-inches or larger with a height of at least 2 inches so that the chocolate filling doesn't overflow or get too high - which will reduce the amount of crispy phyllo exposed by half. 

Get a large kitchen towel or some paper towel and wet it. Wring it out really well so that it is damp but not soaking wet.Remove the phyllo pastry from the packaging and cover it with the damp towel.

Take 1 sheet of phyllo pastry and brush it liberally with melted butter. Take another sheet of phyllo pastry and lay it on top of the buttered one and brush melted butter on it liberally as well.

Gently pinch the pastry into ruffled folds on the 2 ends and the middle.

Gently spiral it into a coil and tuck the end underneath the bottom so that the bundles sit higher (this is to expose more of the phyllo pastry during baking for more crispiness!) I like to also gently pull up the middle of the coil as well to make it sit slightly higher.

Set the bundle in the pan.

Continue this process until you have 5 bundles in the pan.Make sure to leave a small space in the middle where you can easily pour the chocolate filling in without getting it on top of the ruffled bundles.

Use the remainder of the butter and brush the tops of each phyllo bundle until there is a light layer of butter on it. You may need to heat up some more butter if there is not enough.

Pre-Bake the Phyllo Bundles

Pre-heat the oven to 350F (180C).

Put it in the oven and bake it for 25-30 minutes until it is slightly golden and crispy at the tops.

Remove it from the oven and let it slightly cool while you make the Black Sesame Chocolate Filling. (Leave the oven on, we will still need to use it.)

Mixing the Black Sesame Chocolate Filling

In a food processor, blitz ⅓ cup black sesame seeds until it is a fine powder.

In a large bowl combine 1 egg, 1 cup sweetened condensed milk, ⅓ cup cocoa powder, ½ cup milk1 ½ teaspoon cinnamon, ¼ cup sugar, 1 tablespoon vanilla extract, and the blitzed sesame seeds and mix well.

In a separate small bowl, combine 2 ½ tablespoon glutinous rice flour and 3 tablespoons milk, and mix until it has dissolved into the milk and it is smooth.

Add the glutinous rice flour slurry you just made to the Chocolate Filling and mix everything well.

Putting It Together

Gently pour ½ the chocolate filling into the pan with the phyllo bundles in the area where you left a little space. (In my example, I left it in the middle.) Be careful not to get any on top of the phyllo pastry bundles.

Gently lift each bundle ½ inch up one at a time and tilt the pan to get the chocolate filling underneath each bundle to evenly get the chocolate filling throughout the dessert.If the pan is still hot, make sure to use oven mitts so you don't burn yourself when you are tilting the pan!

Pour in the remainder of the filling through the openings and put the pan back in the oven

Bake for an additional 25-30 minutes until the phyllo is golden brown and the chocolate filling doesn't jiggle when you gently wiggle it.

Lightly drizzle with some condensed milk or dust with powdered sugar on top and serve fresh while it is crispy.

By:

Ruffled Milk Pie with Black Sesame Chocolate

This crispy ruffled milk pie features a layer of sweet black sesame chocolate on the bottom. A beautiful looking dessert that's super easy t

[enuicooks]

My phone turned itself off during the night, so this morning the alarm didn't ring and I was in a hurry and I didn't take a pic of the lunchbox. Oh well, this looks prettier anyway.

Recipe link: https://www.bbcgoodfood.com/recipes/spinach-filo-spiral-pie

Changes: used olive oil in place of butter, folded in half the sheet after brushing it because it's more manageable that way and still large enough, used 300 grams of frozen spinach, not 200 like it says in the comments, and I feel I could have used more so next time I am going to use 400.

For this reason I only made six spirals, since I run out of filling. The remaining filo sheet was folded once more, split in half, a dollop of chocolate spread in the middle, and that's what the two small parcels on the right are.

The recipe also has a vegan option using jarred artichoke hearts and olives in place of the feta.

Two spirals went in the lunchbox, the rest are in the freezer for future lunches.

This might look fancy but it's actually pretty simple, especially since you can split the steps and do it one at a time

[journaldecuisine]

KATHY TSAPLES' GALAKTOBOUREKO

Ingredients

375g Fillo Pastry 250g butter, clarified & melted

For the syrup 2 cups water 2 ½ cups sugar 1 tsp vanilla ½ tsp lemon juice

For the custard 3 litres milk 2 cups castor sugar 9 egg yolks 1 tsp vanilla paste ½ tsp salt 2 cups fine semolina 120g melted butter

Method  

Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.

Preheat your oven to 160 degrees Celsius.

To make the syrup Add the sugar to the water and bring to a boil until the sugar is dissolved. Take off the heat and add the vanilla and lemon juice. Mix well and set aside to cool. 

To make the custard Pour milk into a large pot and heat until it is warm. Place the egg yolks and sugar in a heatproof bowl and whisk until creamy. Mix in vanilla. Add a ladle of warm milk to the egg mixture while still whisking. Pour the egg mixture into the pot of milk, stirring continuously. Slowly rain in the semolina and salt into the milk and continue whisking and stirring until the custard becomes thick and creamy. Add the butter and mix through. Turn off the heat.

To assemble the Galaktoboureko Brush a 40 x 30cm baking tray with butter. Lay 6 sheets on the bottom, buttering each one. Place 2 sheets of pastry on each of the 4 sides, allowing the Pastry to hang over the sides.

Pour the custard in and spread it out. Fold overhanging Pastry over the custard. Lay 10 sheets on Pastry on top, buttering each one. Lastly, take 2 sheets of Fillo, lay across horizontally, and tuck them right in to ensure the custard is well encased. Brush the top with butter. Score the top into squares. Bake for 50 minutes or until golden.

Remove from the oven and pour the syrup over the galaktoboureko. Cut through the score marks and allow to sit for 2 hours before serving.

By: https://antonioufillo.com.au/blog/recipes/galaktoboureko-kathy-tsaples

[babawitchandthegingerwizar--blog]

Prasópita - Greek Leek Pie

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