Baklava Pudding Pie
Servings 8
Ingredients
Baklava pudding pie
- ½ cup finely chopped pistachios (60 grams)
- ½ cup finely chopped pecans (60 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon cinnamon
- 18 sheets phyllo dough
- ½ cup melted butter (227 grams)
- 1 cup milk (250 ml)
- 1 large egg
- 2 egg yolks
- ½ cup granulated sugar (100 grams)
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon zest
Maple strawberries
- ½ cup maple syrup (125 ml)
- 1 tablespoon butter (14 grams)
- pinch of salt
- 1 lb strawberries hulled and halved
Instructions
- Preheat oven to 350 degrees F. Butter a 10-inch deep pie baking dish.
- Combine chopped pistachios with pecans, sugar, and cinnamon, stirring to combine.
- Lay one sheet of phyllo dough on a clean work counter. Brush with melted butter. Place another sheet on top and brush with melted butter. Repeat until you have 10 buttered sheets stacked on top of one another. Lay sheets in pie dish, pressing down to form the crust. Sprinkle 3 tablespoons of nut mixture on top.
- Brush melted butter on phyllo dough. Place another sheet on top and brush with melted butter. Place the two sheets in pie dish slightly askew so that the edges of the phyllo sheets don't match up. Sprinkle 3 tablespoons of nut mixture on top. Repeat with remaining sheets, placing each set slightly askew, and sprinkle nut mixture.
- Trim excess dough around the edges. Prick the crust with a fork several times and place pie dish on a sheet pan. Bake in the oven for 25 minutes or until golden brown, turning halfway through.
- While the crust is baking, prepare custard filling. Heat milk in a medium saucepot over low heat until it comes to a bare simmer.
- Whisk together egg, egg yolks, sugar, vanilla bean paste, and lemon zest in heat-safe bowl until well combined. Slowly add milk, whisking constantly.
- Remove crust from oven and pour filling immediately into crust. Return to oven and continue to bake for 25 minutes or until the filling has set.
- While the pie is baking, prepare maple strawberries. Heat maple syrup with butter and a pinch of salt over low heat. Continue to simmer until butter is melted and syrup is warm, about 3 minutes. Remove from heat and add strawberries, stirring to combine. Let sit for 10 minutes.
- Remove pie from oven and immediately scoop strawberries on top with a slotted spoon. Drizzle a couple of tablespoons of syrup on top. Let sit for 10 minutes. Dust baklava custard pie with powdered sugar and serve warm.