Apple & Custard Phyllo Pastries

Apple and custard is a match made in heaven and when wrapped in perfectly crisp phyllo pastry, no one can resist. These phyllo pastries are easy to prepare and assemble, you just need a bit of patience while the filling cools before moving on to the next step.

We like to serve them with a dusting of powdered sugar while they’re still warm and crispy, or with a scoop of vanilla ice cream on the side. Read on for full instructions on how to fold the pastry and add the filling.

Ingredients & How-to

To make the filling for these apple and custard phyllo pastries, I’m using apples, butter, sugar, ground cinnamon, cornstarch, lemon juice, milk, vanilla extract and egg yolks. Then to assemble the pastries, I’m using phyllo pastry and butter.

• Sugar: For the apple filling you could use white or light brown sugar for more flavor and aroma. For the custard, I recommend using white sugar.
• Apples: I’m using Honeycrisp apples, you could also use Gala or Braeburn varieties that are good at holding their shape when cooked.
• Cornstarch: I’m using cornstarch (cornflour) when making the apple filling and the custard as a thickening agent.

For full quantities check the recipe down below.

1. Preparing the apple filling

01. First, I peel the apples and roughly chop them into cubes. Then, I place them in a bowl and add the lemon juice to prevent the apples from turning brown.

02. In a pot, I turn the heat to medium and add the butter. I add the apples, sugar and cinnamon and stir to combine everyting.

03. I cook them for 10 minutes until the apple pieces get fork-tender. As the apples get cooked, they release their juices so you would have some sauce at the bottom of the pot.

04. To thicken the sauce, I add some cornstarch to the pot with the apples and stir for a minute until it’s absorbed and the sauce thickens. I turn off the heat and set the filling aside to cool down completely and move to making the custard.

2. Making the custard

01. For the custard, I place a pot over medium heat and add the milk, sugar and vanilla extract. I mix everything well with a whisk and let it warm up for 5 minutes.

02. In a bowl, I add the cornstarch and some of the milk from the pot. I stir to combine and then add it back to the pot. When making the custard, you need to stay close to the pot and keep whisking so it doesn’t burn or become lumpy. Since we are not making a lot, it takes about 7-8 minutes for the milk to boil and the custard to start thickening.

03. Then I turn off the heat and add the egg yolks and cold butter. I stir to combine and the custard will start having a nice yellow color.

04. I transfer the custard to a bowl to cool, then cover it with cling film, making sure it touches the surface to prevent a crust from forming.

3. Assembling the phyllo pastries

01. I open the phyllo dough package and lay the sheets flat, covering them with a tea towel to keep them from drying out. We’ll be using 14-16 sheets for this recipe. I lay one sheet in front of me and pinch the middle up. Then I turn it around 3 times clockwise to form a twirl.

The remaining sheets are rolled back up, placed in the bag, and sealed tightly. Any leftover phyllo can be used for another dish the same day or the next, such as spanakopitakia, custard parcels (bougatsa), or other delicious treats.

02. Then I lightly brush the phyllo with some melted butter. Be gentle with the brush as we want to keep the twisted shape.

03. I place a tablespoon of the apple filling in the middle and about two heaped tablespoons of the custard on top of the apple.

04. I start folding the pastry, taking pieces from the edges and placing them on top of the filling one at a time. If it’s too dry then I brush with some more butter.

05. Then I turn the pastry upside down and place it on a tray that I’ve already brushed with butter.

06. I continue assembling the rest of the filo pastries until all the apple and custard filling is used up. Then I brush the tops with melted butter and bake them in the oven until golden brown and crispy.

Tips

• Don’t open the phyllo dough package until you are ready to start assembling the phyllo pastries. Phyllo dough is very thin and can dry out quickly.
• Make sure the apple and custard filling have cooled down before assembling the pastries. If they are hot, the pastries will get soggy.
• Don’t worry if the phyllo twist is not perfect at first. You will get better with practice.
• Thaw the phyllo dough according to package instructions. I like to put it in the fridge the day before and leave it to slowly thaw.

Substitutions

• Add two tablespoons of chopped nuts to the apple filling for more texture and nutty flavor.
• You could use a non-dairy milk of your choice for the custard.

Serving suggestions

We love serving these apple and custard phyllo pastries dusted with powdered sugar, either as a dessert after a meal or with a cup of coffee in the afternoon. They’re also delicious with a scoop of vanilla ice cream or a dollop of whipped cream on the side. And if you’re a chocolate lover, try melting some and drizzling it over the top!

Storage

Phyllo pastries are best enjoyed fresh when the phyllo is still crispy. While the apple turnovers will still be delicious for the next 3–4 days, the phyllo will soften and lose its initial crispiness.

Alternatively, you can bake half of them and freeze the rest for later. There’s no need to thaw them—simply place them on a lined baking tray and bake until golden brown and crispy, adding a few extra minutes to the baking time compared to fresh ones.

FAQ

What type of apples can I use for dessert?

Why are my phyllo pastries soft on the next day?