I’m not usually a fan of custard pies, but I can never resist desserts with phyllo and buttery goodness—and with plenty of fresh eggs from my hens, this recipe was calling my name. Honestly, I’ve always been intimidated by phyllo dough and (confession!) have never attempted baklava. But after making this, I feel like I’m ready to tackle it. Who could say no to a dessert that’s crispy, buttery, sticky with honey, and full of crunchy nuts? Definitely not me.

The trick is keeping the phyllo sheets from drying out, but don’t worry—there’s more than enough butter to take care of that. This pie is incredibly versatile. You can dress it up with fresh fruit or enjoy it warm and custardy just as it is. It’s a perfect addition to brunch, and if you’re feeling extra indulgent, try drizzling honey over the top and sprinkling it with chopped walnuts or pistachios.

Ingredients:
• 1lb package of store-bought phyllo dough sheets
• 250g (2 sticks) unsalted butter, melted
• butter for coating the baking tin
• 2 ½C heavy cream
• 200g sugar
• 5 large eggs
• 1T vanilla
• Zest of 2 lemons (or orange zest)
• confectioner’s sugar for dusting
topping ideas:
fresh Maine blueberries
honey & chopped pistachios
fresh citrus zest
maple syrup & chopped pecans

Directions:
Preheat your oven to 350º. Brush a 12” round baking tin with butter.

Combine the cream, sugar, eggs, vanilla, and lemon zest into a mixing jug and whisk until well combined and sugar is dissolved. Set aside.

Start building the pie by laying one sheet of phyllo onto your workspace. Working quickly so the phyllo doesn’t dry out, use a pastry brush to brush the top of the pastry sheet with the melted butter. Place a second sheet of phyllo on top. This will get them to stick together so you can work the sheets. Being careful not to tear the phyllo – and starting with the short end – fold the dough into a fan; 1” folds works well. Transfer the folded phyllo into the baking tin and begin to coil it into a rosette design. Place into the baking tin. Repeat with the remaining phyllo until the baking tin is full of rosettes. Note: an alternate design is to make a rosette in the center and build the design around the center rosette.

Once all the folding is done and the tin is full, brush the tops of the phyllo rosettes with the remaining melted butter. Bake for approximately 15 minutes or until pale golden brown. Remove the tin from the oven and gently pour the cream mixture over the pastry. Transfer the tray back into the oven and bake for approximately 25-30 minutes until set. Remove the pie from the oven and allow it to cool. Sprinkle icing sugar over the top using a mesh sieve, tapping it on your hand gently.

This pie can be served warm or cold, for breakfast or dessert, and is delicious with fresh fruit and homemade jam. We like the combination of fresh Maine blueberries and lemon the best.

Note:
t = teaspoon
T = tablespoon