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Macedonian Krem Pita
Cream Pie
A delightful and airy Macedonian dessert featuring a light, creamy custard filling sandwiched between two layers of crisp, flaky phyllo dough. Often served as a celebratory treat.
🧂 食材
- 1 package (16 oz) Phyllo dough(thawed according to package directions)
- 200 g Butter(melted)
- 1 liter Milk
- 250 g Granulated sugar
- 100 g Cornstarch
- 6 large Egg yolks
- 2 tsp Vanilla extract
- for dusting Powdered sugar
👨🍳 步骤
- 1
Preheat oven to 180°C (350°F). Brush a 9x13 inch baking pan with melted butter.
💡 专业技巧: Ensure the oven is fully preheated for even baking. - 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
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.
💡 专业技巧: Stirring constantly prevents lumps and scorching. - 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.
💡 专业技巧: A slightly cooled custard will be easier to spread. - 5
Layer the remaining phyllo sheets over the custard, buttering each layer as before. Trim any excess phyllo dough from the edges.
- 6
Score the top layer of phyllo into serving portions. Bake for 35-40 minutes, or until the top is golden brown and crisp.
💡 专业技巧: Scoring before baking helps prevent the top from cracking when cutting later. - 7
Let the krem pita cool completely in the pan before dusting generously with powdered sugar and cutting into pieces.
💡 专业技巧: Cooling completely is crucial for the custard to set properly.
💡 专业技巧
- ✓Work with phyllo dough quickly as it dries out easily.
- ✓Keep unused phyllo sheets covered with a damp towel.
- ✓Ensure the custard is smooth and lump-free before pouring.
✨ 创意变奏
为您的创意版本提供灵感
- Add a tablespoon of lemon zest to the custard for a citrusy note.
- Incorporate a layer of fruit preserves (like apricot or cherry) on top of the custard before adding the second phyllo layer.