👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F). Brush a 9x13 inch baking pan with melted butter.

   💡 Tip: Ensure the oven is fully preheated for even baking.
2. 2

   Lay one sheet of phyllo dough in the prepared pan, brushing generously with melted butter. Repeat with half of the phyllo sheets, buttering each layer.

3. 3

   In a large saucepan, whisk together milk, sugar, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.

   💡 Tip: Stirring constantly prevents lumps and scorching.
4. 4

   Remove from heat and stir in vanilla extract. Let the custard cool slightly, then pour it evenly over the phyllo base in the pan.

   💡 Tip: A slightly cooled custard will be easier to spread.
5. 5

   Layer the remaining phyllo sheets over the custard, buttering each layer as before. Trim any excess phyllo dough from the edges.

6. 6

   Score the top layer of phyllo into serving portions. Bake for 35-40 minutes, or until the top is golden brown and crisp.

   💡 Tip: Scoring before baking helps prevent the top from cracking when cutting later.
7. 7

   Let the krem pita cool completely in the pan before dusting generously with powdered sugar and cutting into pieces.

   💡 Tip: Cooling completely is crucial for the custard to set properly.