Phyllo pastry and apple tart
I really love this phyllo dough and apple tart, although that's not surprising, because I really love everything with apples, both sweet and savory.
Ingredients · Servings 8
- 10 sheets of filo pastry
- 1 apple
- Icing sugar
- 100g butter
- Ground cinnamon to taste
- 100g of whole milk
- 150g of cream for whipping
- 3 eggs
- 180 g of sugar
- 1 cinnamon stick
- The peel of half a lemon
Method · 1 h 5 min
- Pour the milk and cream into a saucepan, add 100g of sugar, the cinnamon stick, and the lemon peel. Place over medium heat, stirring well to prevent the sugar from sticking to the bottom. Once it begins to boil, remove from the heat and let it cool. Strain and set aside.
- Beat the eggs with the remaining 80g of sugar and, while continuing to beat, add the previous mixture. I do it by hand with a whisk and it turns out great, but if you have an electric mixer, use it, but at low speed, so that foam doesn't form.
- Line the base of the mold with baking paper and grease the sides with butter.
- Melt 100g of butter over low heat or in the microwave - don't get distracted, because if you leave it on too long the microwave will get messy -.
- Take 5 sheets of phyllo dough. Brush each sheet with butter and stack them on top of each other. Take the five-sheet booklet and fold it accordion-style—to the height of the mold—and roll it into a spiral. Place the spiral in the mold.
- Repeat the process with the remaining five sheets of filo pastry and finish making a spiral in the mold. Set aside. Preheat the oven to 180ºC (350ºF), top and bottom heat.
- Peel the apple, cut it into small cubes and distribute them in the mold between the folds of the filo pastry spiral.
- Pour the cream over the top and tap the mold gently against the countertop to distribute it evenly.
- Place the mold in the oven and bake for approximately 30-35 minutes. It should be lightly golden brown.
- Let it cool, unmold it and decorate it - if you like - by sprinkling icing sugar and cinnamon on top with the help of a sieve.
Phyllo pastry and apple tart
You will need
- A 20 or 22 cm diameter round springform pan.
