1 package of semi-finished filo pastry, frozen (400g)
Wheat flour (for dusting)
For the cream
4 eggs
4 tablespoons of cornstarch
1 cup of confectioner's sugar (150g)
2 cups of milk (480ml)
1 tablespoon of vanilla extract
1 tablespoon of cornstarch (to dust)
1 package of semi-finished filo pastry, frozen (400g)
Wheat flour (for dusting)
For the cream
4 eggs
4 tablespoons of cornstarch
1 cup of confectioner's sugar (150g)
2 cups of milk (480ml)
1 tablespoon of vanilla extract
1 tablespoon of cornstarch (to dust)
Thaw the filo pastry at room temperature (about 1 hour)
Preheat the oven to 250°C (very hot)
Dust a flat surface with wheat flour
Using a rolling pin, open the filo pastry to a thickness of 0.5cm
Cut it into four rectangles of 10cm x 25cm
Place in a large baking dish without greasing
Bake in the preheated oven until golden and crispy (about 10 minutes)
Remove from the oven and let cool
Prepare the cream: In a mixer, beat the eggs with cornstarch and confectioner's sugar to obtain a creamy mixture (about 5 minutes)
Reserve in the mixer bowl
In a medium saucepan, heat the milk over high heat (approximately 3 minutes)
Add the vanilla extract
Add the milk to the egg mixture slowly, stirring constantly with a wooden spoon
Transfer to the saucepan and cook over medium heat, stirring constantly, until thickened (about 10 minutes)
Remove from the heat and cover with plastic wrap in contact with the surface to prevent skin formation
Let cool
On a decorative plate, place one rectangle of filo pastry and top with 1/3 of the cream
Repeat the procedure until finished with a final rectangle of filo pastry
Dust with confectioner's sugar and serve
479 calories per serving
