Custard Pie with Homemade Phyllo Dough Recipe
This custard pie with homemade phyllo dough is a specialty of Rize Region in Turkey and simply a baklava like dessert filled with custard instead of nuts. We have shared the flaky phyllo pastry with custard before and they are similar the only difference is that you will make the dessert with homemade filo dough.
For the dough;
- 1 teacup of water (the teacup is 110 ml.),
- 1 teacup of juicy homemade yogurt,
- 2 eggs,
- 1 teacup of vegetable oil,
- 1 teaspoon of salt (not fully),
- A half packet of baking powder (5 grams),
- 4,5 cups of all purpose flour (the cup is 200 ml.).
For the custard;
- 1 liter of milk,
- 1 egg yolk,
- 4 tablespoons of all purpose flour (a full spoon),
- 1 tablespoon of starch (a full spoon),
- 1 cup of granulated sugar,
- A half grated lemon peel.
To roll out the dough;
To brush between the phyllo sheets;
- 150 grams of butter,
- 1 teacup of vegetable oil.
For the syrup;
- 1,5 cups of granulated sugar,
- 1,5 cups of water,
- 1 coffee spoon of lemon juice.
For the top;
- A half teacup of vegetable oil.
Process of Custard Pie with Homemade Phyllo Dough Recipe
Firstly, to prepare the custard, put all the ingredients in a pot and mix them by using a wire beater.
Then cook it by stirring constantly until it gets thick.
After it gets thick remove it from the stove and leave it to cool.
While it is getting cool, sometimes stir it but do not mix it by using a mixer.
To prepare the dough, put all the ingredients except for the flour in a deep bowl and mix them.
Then add the flour slowly and knead well.
Get a soft but not sticky dough.
Divide the dough in 18 pieces and roll them in your palm and place them in a lightly floured tray and cover them with a plastic wrap.
Them leave them in the tray for 20 minutes.
Melt the butter in a pan and add the vegetable oil and mix.
Sprinkle some starch on a plain surface and roll out the first dough piece by using a rolling pin as large as you can.
While rolling out the dough,sprinkle some starch on the dough.
Place the first sheet in a greased tray (the edges of the sheet should hang from the tray )
Brush the butter mixture on each layer of phyllo.
Roll out the half of the dough pieces and place them in to the tray by brushing the butter mixture on them.
Then pour the custard (the custard should get cool enough).
Put the edges hanging from the tray on the custard.
Then roll out the dough pieces left and continue to place them in to the tray one by one by brushing the butter mixture.
After all the sheets are placed, cut the dessert in large pieces by using a knife and brush the vegetable oil on it.
Bake it in the preheated oven at 170°C until it gets golden brown.
After baking, leave it to get cool at the room temperature.
To prepare the syrup, put the water, sugar and the lemon juice in a pot and mix.
Cook it until it starts to boil and then continue to boil over low heat for 10 or 15 minutes.
After removing it from the stove, leave it to get warm.
Then pour the warm syrup on the dessert that gets cool enough.
Leave the dessert for an hour and serve cool.
If you want you can decorate the dessert by using walnut, hazelnut, etc.
You can prepare the custard pie with homemade phyllo dough and bake it the previous day and you can pour the syrup the next day.
You can serve it without the syrup. Instead of the syrup, sprinkle some powdered sugar.
The tray is 40 cm.