Best 5 Honey Custard In Phyllo Pastry Recipes

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Indulge in the delectable Honey Custard in Phyllo Pastry, a symphony of flavors and textures that will tantalize your taste buds. This culinary masterpiece combines the richness of honey custard with the crispy layers of phyllo pastry, creating a delightful contrast that is both satisfying and indulgent.

Embark on a culinary journey with our comprehensive guide, featuring three unique recipes that cater to various dietary preferences. Dive into the classic Honey Custard in Phyllo Pastry recipe, a timeless favorite that showcases the harmonious blend of sweet and savory. For a vegan delight, explore our Plant-Based Honey Custard in Phyllo Pastry recipe, a dairy-free rendition that retains all the lusciousness of the original. Craving a low-carb option? Our Keto Honey Custard in Phyllo Pastry recipe has got you covered, offering a guilt-free indulgence without compromising on taste.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can achieve perfect results. Detailed ingredient lists and helpful tips provide all the necessary guidance to create this delectable treat. Whether you're a seasoned baker or just starting your culinary adventure, this guide has something for everyone.

So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking journey. Let the aroma of honey and the golden-brown phyllo pastry fill your kitchen as you create this irresistible dessert.

Let's cook with our recipes!

LEMON SEMOLINA CUSTARD IN PHYLLO



Lemon Semolina Custard in Phyllo image

The key to making this flaky, custard-filled pie is layering and flavoring the thin sheets of phyllo with great care.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-inch round pastry

Number Of Ingredients 10

4 cups milk
1 1/2 cups granulated sugar
1 cup (2 sticks), plus 2 tablespoons unsalted butter
Zest from 1 lemon
3/4 cup fine semolina (preferably Greek)
3 large eggs
1/4 cup olive oil
2 tablespoons ground cinnamon
9 sheets phyllo
3 tablespoons confectioners' sugar

Steps:

  • In a medium saucepan, combine the milk, 1 cup granulated sugar, 2 tablespoons butter, and lemon zest. Bring to a simmer over low heat. Whisk in semolina, and cook, stirring, until the mixture is thick, 6 to 8 minutes. Remove from heat, and whisk in eggs, one at a time. Return saucepan to heat, and cook, stirring constantly, for 30 to 40 seconds, to cook the eggs. Remove custard from heat, and let cool to room temperature.
  • Preheat oven to 325 degrees. In a small saucepan, melt remaining 2 sticks butter with olive oil; use some of this mixture to brush an 8-inch round nonstick springform baking pan. In a small bowl, combine remaining 1/2 cup granulated sugar and 1 tablespoon cinnamon.
  • Stack phyllo on a work surface, cover with parchment paper, and top with a damp kitchen towel. Working with one sheet of phyllo at a time, place one of the corners into the center of the pan and gently press the dough so that it fits tightly in the pan. Lay the corner of the second sheet of phyllo into the center of the pan, slightly overlapping the first sheet of phyllo. Press the second sheet tightly into the pan. Lay a third sheet of phyllo in the same manner, covering the remainder of the pan (one layer of dough is now completed). Using a pastry brush, brush the phyllo with a generous amount of the butter mixture. Lightly sprinkle with the cinnamon-sugar mixture.
  • Place three more sheets of phyllo into the pan in the same manner, brushing with the butter mixture and sprinkling with the cinnamon-sugar mixture. Repeat process again with the remaining 3 sheets of phyllo (you will now have completed three layers). Fill phyllo-lined pan with custard; spread evenly.
  • Working with one layer at a time, fold phyllo sheets toward the center of the pan. Brush generously with the butter mixture and sprinkle with the cinnamon-sugar mixture. Repeat folding, buttering, and sprinkling until all layers have been folded toward the center. Do not sprinkle the top layer as the cinnamon-sugar mixture may burn and darken the pastry. Prick all over with a fork, and bake, on a Silpat-lined baking sheet, until golden brown, about 1 hour.
  • Combine remaining tablespoon of cinnamon with the confectioners' sugar, and sprinkle over the surface of the phyllo when removed from oven. Let rest 5 to 10 minutes before slicing. Serve warm or at room temperature.

HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES



Honey Custard Filled Phyllo Triangles with Strawberries image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 11

2 cups sliced hulled strawberries
2 tablespoons semi-sweet wine (such as Johannesburg Riesling)
3 tablespoons sugar
1 8-ounce package cream cheese, room temperature
5 tablespoons honey
1/4 cup heavy cream
1 large egg
1 teaspoon vanilla extract
8 sheets fresh phyllo pastry or frozen, thawed
1/2 cup unsalted butter
8 tablespoons finely chopped almonds

Steps:

  • Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside.
  • Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely.
  • Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds.
  • Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices.

GREEK CUSTARD WITH PHYLLO PASTRY



Greek Custard With Phyllo Pastry image

Oh, I love this dessert so! Serve it with a well roasted coffee to balance the creamy, crispy sweetness with deep rich brew. Mmmm, especially satisfying now cold weather is on the way. Gratefully from the Yahoo gourmet-recipes-from-around-the-world.

Provided by Busters friend

Categories     < 4 Hours

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 7

4 cups milk
4 tablespoons unsalted butter (plus 1 stick unsalted butter, melted)
1/3 cup sugar
1/2 cup farina, uncooked regular
4 eggs
1 teaspoon vanilla extract
1/2 lb phyllo pastry

Steps:

  • Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly to a boil.
  • Remove from heat.
  • Beat eggs in a bowl until they are fluffy and a light yellow. Slowly stir hot farina mixture into egg mixture. Add vanilla extract. Set aside to cool.
  • Preheat oven to 400 degrees.
  • Line a 9 x 12-inch baking pan with 1 sheet of phyllo with some of it hanging over the edge of the pan. Brush with butter. Be sure to keep unused phyllo pastry covered with plastic wrap or a damp towel. Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered.
  • Pour in cooled custard.
  • Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang.
  • With a sharp knife, score through top layers of phyllo, marking off 2 1/4-inch squares or diamond shapes. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.

Nutrition Facts : Calories 259.9, Fat 11.6, SaturatedFat 6.1, Cholesterol 110.5, Sodium 186.3, Carbohydrate 30.2, Fiber 0.6, Sugar 6.9, Protein 8.3

HONEY CUSTARD



Honey Custard image

This simple baked custard from the Darden Sisters relies on honey for sweetness and a bit of citrus extract and zest for a boost of flavor.

Provided by Carole Darden

Yield Makes 5-6 servings

Number Of Ingredients 7

3 eggs
½ cup honey
⅛ teaspoon salt
2¾ cups milk
½ teaspoon lemon extract
½ teaspoon grated orange rind
Nutmeg

Steps:

  • Beat eggs until light. Add honey and salt. Continue beating until well blended. Scald milk. Slowly pour milk over egg mixture, stirring constantly. Add lemon extract and orange rind. Pour in buttered custard cups. Sprinkle nutmeg on top. Set in a shallow pan filled with an inch of hot water. Bake in a preheated 350°F oven for 45 minutes or until set.

HONEY CUSTARD PIE



honey custard pie image

Make and share this honey custard pie recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 prepared pie crust
1 1/3 cups sugar
2 tablespoons cornmeal
1/4 teaspoon salt
1/3 cup milk
2 tablespoons honey
1 tablespoon melted butter
1/2 teaspoon vanilla
4 eggs

Steps:

  • preheat oven to 325.
  • whisk sugar, cornmeal and salt together.
  • combine remaining ingredients in a large bowl, stirring well.
  • whisk in cornmeal mixture until well blended.
  • pour into pie shell.
  • bake 50 minutes or until set.
  • cool on wire rack.

Tips:

  • Choose fresh and high-quality ingredients. This will greatly impact the final taste of your honey custard in phyllo pastry.
  • Work quickly when assembling the pastries. Phyllo dough can dry out quickly, so it's important to work quickly to prevent it from becoming too brittle.
  • Be careful not to overcook the custard. Overcooked custard will be tough and rubbery. Cook it just until it is set, about 30 minutes.
  • Let the pastries cool slightly before serving. This will help them to set and make them easier to handle.

Conclusion:

Honey custard in phyllo pastry is a delicious and elegant dessert that is perfect for any occasion. With its crispy phyllo pastry exterior and creamy, custard filling, this dessert is sure to please everyone. So, gather your ingredients and start baking!

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