1 package of phyllo dough, frozen and laminated (300 g)
For the cream
2 cups of milk (480 ml)
1/3 cup of sugar (60 g)
1/4 cup of cornstarch (30 g)
3 eggs
1 tablespoon of vanilla extract
2 tablespoons of confectioner's sugar (for dusting)
1 package of phyllo dough, frozen and laminated (300 g)
For the cream
2 cups of milk (480 ml)
1/3 cup of sugar (60 g)
1/4 cup of cornstarch (30 g)
3 eggs
1 tablespoon of vanilla extract
2 tablespoons of confectioner's sugar (for dusting)
Preheat the oven to 250°C (very hot)
Open the phyllo dough and cut it into three equal rectangles in the direction of the width
With a fork, prick them in various places
Arrange in a large baking dish and bake in the preheated oven until golden brown (about 10 minutes)
Let it cool and reserve
Prepare the cream: while the phyllo dough is baking, in a medium saucepan, combine the milk, sugar, and cornstarch and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens (about 5 minutes)
Add the eggs and cook, stirring constantly, until boiling (approximately 2 minutes)
Remove from heat and add vanilla extract
Transfer to a bowl, cover with plastic wrap and let it cool
Place one rectangle of phyllo dough reserved on a plate and top with half of the cooled cream
Top with another rectangle of phyllo dough and cover with the remaining cream
Arrange the final rectangle of phyllo dough on top
Dust with confectioner's sugar using a fine-mesh sieve and serve
316 calories per slice.
