There's a strong tradition among pastry chefs and home cooks alike to make custards and other creamy desserts that are meant to showcase the wonderful flavor of eggs, rather than just including them for richness and/or leavening. That's certainly the rationale behind flan and creme brulee and also the filling for this pastry. Ground cinnamon is the usual spice, as here, and another favorite feature flavor. Filo dough makes an easy, exceptionally flaky crust.
- 4 egg yolks
- 225 grams sugar
- 1 cup milk
- 1 package filo dough
- 1. For the sweet egg cream: While heating the milk in a small pan, beat the egg yolks together with the sugar until thoroughly combined. Once the milk comes to a boil, add the egg mixture and lower the heat. Stir until the cream begins to thicken. After the cream has thickened, place in a container to cool down.
- 2. Carefully separate the sheets of Filo dough. Cut each sheet in half. In the center of each, sheet place two tablespoons of the egg cream and sprinkle with cinnamon. Place on a baking sheet lined with a silicone mat or parchment paper. Bake in a preheated oven for about 20 minutes or until the dough is golden brown.
- 3. Remove from the oven and allow to cool completely. Sprinkle with confectioners sugar.