Strawberry Phyllo Pie
Crispy, fruity, and baked with love.
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6 servings
Ingredients:
Pastry Base:
- 5 sheets Phyllo dough
- 25g Butter (melted for brushing)
Custard Filling Ingredients:
- 300g Cream cheese (softened)
- 2 Egg yolks
- 5 tbsp Powdered sugar
- 2 tbsp Cornstarch Topping & Crunch
- 300g Fresh strawberries (sliced)
- 30g Almond flakes
How To Make Strawberry Phyllo Pie
- Prep the Pastry Bed: Preheat your oven to 170°C using the top-bottom heat setting. Lightly brush each individual sheet of phyllo dough with melted butter. Gently bunch or crumple the sheets and arrange them side-by-side into your baking dish, ensuring the edges hang slightly over the rim of the dish.
- Whip the Custard: In a medium mixing bowl, beat the softened cream cheese, egg yolks, powdered sugar, and cornstarch together vigorously until the mixture is thick, glossy, and entirely free of lumps.
- Assemble the Tart: Pour the cream cheese custard evenly over the crinkled pastry base. Arrange the fresh sliced strawberries beautifully over the top of the cream, pressing them slightly into the custard.
- Fold and Garnish: Fold the overhanging edges of the buttered phyllo dough loosely back over the outer border of the strawberries. Brush the exposed pastry dough with any remaining melted butter and scatter the almond flakes evenly over the entire top.
- Bake to Golden: Bake for 35 minutes until the custard center is beautifully set with a subtle jiggle, and the phyllo edges are deep golden-brown and crisp. Let it cool slightly before slicing into sections with a sharp knife!.