flaky, tissue-thin layers of pastry used in baked desserts and appetizers
Sounds boring, doesn't it? So on my little summer self-proclaimed bake-a-thon I stumbled upon a way to make these thin layers of dough into something delicious and suitable for any dessert craving: phyllo dough squares!!! (I will award anyone who can come up with a better name with a box of virtual phyllo dough squares).
Phyllo dough square are so yummy, crunchy, flaky, and fun to make. I will even show you how to make an equally as scrumptious pudding/topping for these squares. This dessert is customizable to almost any craving. Well enough talk, let's start baking shall we?
Step 1: Ingredients
- 7 sheets of frozen phyllo dough (make sure you thaw it according to the directions on the package)
- 2 1/2 tablespoons of melted butter
- 7 1/2 teaspoons of sugar (this is for your taste so add more or add less- it's up to you)
For the pudding/topping aka pastry cream you will need:
- 1/2 cup of sugar
- 2 tablespoons of all purpose flour
- 1 tablespoon of cornstarch
- Pinch of salt
- 1 egg
- 1 3/4 cup of milk
- 1 tablespoon of butter
- Vanilla to taste (I used the "pinch" measuring spoon for this)
**As a side note, I usually use half these ingredients to get a better consistency for the cream but it is more time consuming doing the procedure twice to end up with the same amount of cream.
Fruit, nuts, and other kinds of frosting (check out my "A Simple Way to Make Frosting" instructable for a great recipe) can also be a topping. Be creative.
This is also the time to gather your equipment:
- A tray large enough to fit dough
- Paper towels
- Wax paper
- A baking tray
- Aluminum foil
- Brush (the kinds used for basting or a pastry brush)
- Heatproof bowl