PHYLLO DOUGH DESERT RECIPES RECIPES

Steps:

• "Peel and dice apples. In a medium saucepan, add apples, sugar, vanilla, orange/lemon peel, cinnamon and cornstarch. Heat on med-low stirring every so often. Cook for about 5 minutes or until the apple mixture thickens. Remove from heat. Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work. They tend to dry out very quickly. Melt butter. Using a pastry brush, brush one phyllo sheet. The longer side facing you. Fold in half (vertical) and brush again. Fold again to form a long strip. Brush again with butter if you like. On one edge, add about 1 1/2 TBS of apple filling. Roll in the form of a triangle... just like you would fold a flag. Brush the outside of the triangle phyllo turnover with extra butter. Place on a cookie sheet. Bake at 375 for 15 minutes or until nicely golden brown. Check after about 10 minutes so that they won't burn. Oven temps vary. Let cool and sprinkle with powdered sugar."

Steps:

• Warm up the milk until hot (not boiling).
• In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
• Add the milk some at a time while whisking, making sure there are no lumps.
• Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
• Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
• Preheat the oven to 400°F (200°C).
• Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
• Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
• Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
• Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
• Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
• Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
• Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.
• Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
• Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!