Apple cream pie of Filo pastry

Description

Yay! Finally, in our "village" began to sell my favorite phyllo dough! I want to share a recipe for a delicious pie. Imagine: on top of crispy, fragile, thin, layered dough, filling of tender apples and raisins with a light citrus-coconut scent, and all this wrapped in a delicious vanilla cream. On one piece of the pie is extremely difficult to stop! The cake taste a bit like "wet" Napoleon, just a taste of brighter and softer. When you have finished the dough in the fridge, the cake is cooked very simply! If you are ready Filo pastry you have, you can try this filling with a different dough, for example puff. And, of course, want to congratulate all the chefs happy Old New Year! All the best to you!!!

Ingredients

Phyllo dough

20 piece
Apple

7 piece
Raisins

3 Tbsp
Sugar

4 Tbsp
Lemon juice

2 tsp
Liqueur

3 Tbsp
Cinnamon

0.5 tsp
Milk

130 ml
Cream

100 g
Corn starch

4 tsp
Vanilla
Coconut shavings

3 tsp
Chicken egg

1 piece
Butter

100 g
Walnuts

2 Tbsp

Cooking

To start defrosting the phyllo dough. It is necessary to work quickly, it dries quickly and starts to break down, it is better to prepare a damp kitchen towel and keep the dough under it.

Here I used the apples, unfortunately, the sort unknown to me. Wash the apples and peel and core.

Raisins wash and dry.

Cut apples thinly and pour lemon juice and liqueur

Then add the raisins, sugar, cinnamon, mix well and leave for 15-20 minutes.

Milk mix with the cream, by the way, you can immediately use the cream 10-15%, put on the fire. A little bit of milk to leave. I used natural vanilla with powdered sugar, so I added it to the milk, to vanilla better give smell, if You are using vanilla, then add it at the end. Add in milk, sugar, and coconut flakes.

Separately mix left us milk, egg and corn starch (you can substitute flour).

A thin stream pour this mixture into the hot milk/cream, cook on low heat until thick, stirring constantly.

Ready cream to cool.

Then look at our apples, the liquid should not be there, the raisins absorbed, but if the stuffing seems You, like me, a bit, add a teaspoon of corn starch and mix well.

Melt 100 g of butter.

On a baking pan (I split) lay a parchment, grease well with butter the paper and edges. Lay out the sheets of dough overlap, leaving the edges to hang down. By the way, this cake can be made in portions using small ramekins.

Coat the dough with melted butter, not forgetting the folds of the dough, otherwise it will break then. Then again, the dough and again oil lubricated. I did 4 layers.