Best 6 Honey Custard In Phyllo Pastry Recipes

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Honey custard in phyllo pastry is a delectable dessert that combines the smooth, creamy texture of custard with the crispy, flaky layers of phyllo pastry. This classic dish has been enjoyed for centuries and is a staple in many cultures around the world. Whether you are a seasoned baker looking to try something new or a novice cook just starting out, this article will provide you with the guidance you need to create the perfect honey custard in phyllo pastry. From selecting the best ingredients to mastering the delicate art of layering the pastry, we will take you through each step of the process to ensure a successful and delicious outcome. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

Here are our top 6 tried and tested recipes!

GALAKTOBOUREKO



Galaktoboureko image

This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.

Provided by GAPGIRL

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 15

Number Of Ingredients 12

6 cups whole milk
1 cup semolina flour
3 ½ tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
6 eggs
½ cup white sugar
1 teaspoon vanilla extract
¾ cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar

Steps:

  • Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
  • In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
  • Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
  • Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

Nutrition Facts : Calories 391 calories, Carbohydrate 55.7 g, Cholesterol 108.6 mg, Fat 15.4 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 8.5 g, Sodium 244.9 mg, Sugar 38.1 g

HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES



Honey Custard Filled Phyllo Triangles with Strawberries image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 11

2 cups sliced hulled strawberries
2 tablespoons semi-sweet wine (such as Johannesburg Riesling)
3 tablespoons sugar
1 8-ounce package cream cheese, room temperature
5 tablespoons honey
1/4 cup heavy cream
1 large egg
1 teaspoon vanilla extract
8 sheets fresh phyllo pastry or frozen, thawed
1/2 cup unsalted butter
8 tablespoons finely chopped almonds

Steps:

  • Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside.
  • Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely.
  • Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds.
  • Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices.

HONEY CUSTARD IN PHYLLO PASTRY



Honey Custard in Phyllo Pastry image

Categories     Mixer     Dessert     Bake     Cream Cheese     Pistachio     Honey     Bon Appétit

Yield Serves 8

Number Of Ingredients 12

1 8-ounce package cream cheese, room temperature
5 tablespoons honey
3 tablespoons sugar
1/4 cup whipping cream
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon finely grated orange peel
3 tablespoon water
1/2 cup (1 stick) unsalted butter, melted
1/2 cup unsalted pistachios, toasted, very finely chopped
8 sheets fresh phyllo pastry or frozen, thawed
Additional chopped pistachios

Steps:

  • Preheat oven to 350°F. Using electric mixer, beat cream cheese, 3 tablespoons honey and 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla and orange peel. Spoon mixture into 9-inch glass pie dish. Bake until mixture is set, about 20 minutes. Transfer to rack and cool custard completely.
  • Combine 3 tablespoons water, 2 tablespoon honey and 1 tablespoon sugar in small saucepan. Boil until syrup thickens slightly, about 5 minutes.
  • Preheat oven to 375°F. Brush large baking sheet with 1 tablespoon melted butter. Combine 1/2 cup pistachios and 1 tablespoon sugar in small bowl. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic). Brush lower half of phyllo lengthwise with melted butter. Fold phyllo lengthwise in half. Brush phyllo with melted butter; sprinkle with about 1 tablespoon pistachio mixture. Divide custard into 8 equal portions. Spoon 1 portion custard onto phyllo near 1 short edge. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, pistachio mixture and custard.
  • Transfer pastries to prepared baking sheet. Brush with butter. Bake until golden, about 18 minutes. Brush with syrup. Sprinkle with additional chopped nuts. Serve warm or at room temperature.

GREEK CUSTARD WITH PHYLLO PASTRY



Greek Custard With Phyllo Pastry image

Oh, I love this dessert so! Serve it with a well roasted coffee to balance the creamy, crispy sweetness with deep rich brew. Mmmm, especially satisfying now cold weather is on the way. Gratefully from the Yahoo gourmet-recipes-from-around-the-world.

Provided by Busters friend

Categories     < 4 Hours

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 7

4 cups milk
4 tablespoons unsalted butter (plus 1 stick unsalted butter, melted)
1/3 cup sugar
1/2 cup farina, uncooked regular
4 eggs
1 teaspoon vanilla extract
1/2 lb phyllo pastry

Steps:

  • Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly to a boil.
  • Remove from heat.
  • Beat eggs in a bowl until they are fluffy and a light yellow. Slowly stir hot farina mixture into egg mixture. Add vanilla extract. Set aside to cool.
  • Preheat oven to 400 degrees.
  • Line a 9 x 12-inch baking pan with 1 sheet of phyllo with some of it hanging over the edge of the pan. Brush with butter. Be sure to keep unused phyllo pastry covered with plastic wrap or a damp towel. Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered.
  • Pour in cooled custard.
  • Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang.
  • With a sharp knife, score through top layers of phyllo, marking off 2 1/4-inch squares or diamond shapes. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.

Nutrition Facts : Calories 259.9, Fat 11.6, SaturatedFat 6.1, Cholesterol 110.5, Sodium 186.3, Carbohydrate 30.2, Fiber 0.6, Sugar 6.9, Protein 8.3

HONEY CUSTARD



Honey Custard image

This simple baked custard from the Darden Sisters relies on honey for sweetness and a bit of citrus extract and zest for a boost of flavor.

Provided by Carole Darden

Yield Makes 5-6 servings

Number Of Ingredients 7

3 eggs
½ cup honey
⅛ teaspoon salt
2¾ cups milk
½ teaspoon lemon extract
½ teaspoon grated orange rind
Nutmeg

Steps:

  • Beat eggs until light. Add honey and salt. Continue beating until well blended. Scald milk. Slowly pour milk over egg mixture, stirring constantly. Add lemon extract and orange rind. Pour in buttered custard cups. Sprinkle nutmeg on top. Set in a shallow pan filled with an inch of hot water. Bake in a preheated 350°F oven for 45 minutes or until set.

HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES



Honey Custard Filled Phyllo Triangles With Strawberries image

This is absolutely incredible!! I hope you try it and enjoy it as much as we did. This has become a very special treat at our house. One thing is for sure... it won't last very long once you make it -- it seems it gets eaten up as soon as it comes out of the oven! It comes from the kitchen at Food Network originally.

Provided by Pianolady

Categories     Dessert

Time 48m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups strawberries, sliced and hulled
2 tablespoons semi-sweet wine (i.e. Johannesburg Riesling)
3 tablespoons sugar
8 ounces cream cheese, room temperature
5 tablespoons honey
1/4 cup heavy cream
1 large egg (at room temperature)
1 teaspoon vanilla extract
8 sheets phyllo pastry, fresh or frozen,thawed
1/2 cup unsalted butter
8 tablespoons almonds, finely chopped

Steps:

  • Mix the strawberries, wine and 2 tablespoons of the sugar in a small bowl-- set aside.
  • Preheat oven to 350°F.
  • Using an electric mixer, beat the cream cheese, 3 tablespoons of the honey and the remaining 1 tablespoon sugar in medium bowl until smooth.
  • Mix in the cream, egg, and vanilla.
  • Spoon mixture into 9" glass pie dish.
  • Bake until custard is set; about 20 minutes.
  • Transfer to a rack and cool completely.
  • Combine the butter and remaining 2 tablespoons of honey in a small saucepan.
  • Stir over low heat until butter melts and honey dissolves.
  • Remove from heat.
  • Arrange 1 phyllo sheet on work surface with long side parallel to the edge of the surface (cover remainder with plastic wrap and damp kitchen towel).
  • Brush lower half of phyllo lengthwise with butter mixture.
  • Fold phyllo in half lengthwise.
  • Brush with butter mixture.
  • Spoon 1/8 of custard mixture near 1 short edge of phyllo.
  • Sprinkle with 1 tablespoon of almonds.
  • Fold 1 corner of phyllo over custard; continue folding like you would a flag, forming a triangle and enclosing filling completely.
  • Repeat with remaining phyllo, butter, custard and almonds.
  • Transfer pastries to a buttered baking sheet.
  • Brush pastries with remaining butter mixture.
  • Bake until golden brown, about 18 minutes.
  • Serve warm or at room temperature with sliced strawberries and juices.
  • Enjoy!

Nutrition Facts : Calories 413, Fat 30.4, SaturatedFat 16, Cholesterol 98.3, Sodium 217.8, Carbohydrate 31, Fiber 2.1, Sugar 17.8, Protein 6.7

Tips:

  • To make the perfect honey custard, use fresh, high-quality ingredients. Don't skimp on the honey - it's the star of the show!
  • Make sure to whisk the eggs and sugar together until they are light and fluffy. This will help to create a smooth and creamy custard.
  • Be careful not to overcook the custard. It should be thick and creamy, but not too firm.
  • Chill the custard for at least 2 hours before using it. This will help it to set properly.
  • When assembling the phyllo pastries, be sure to brush each sheet with melted butter. This will help to create a golden brown and crispy pastry.
  • Bake the pastries until they are golden brown and the custard is set. This will take about 20-25 minutes.

Conclusion:

Honey custard in phyllo pastry is a delicious and elegant dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. Serve it with fresh berries, whipped cream, or ice cream for a truly indulgent treat.

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