This custard Baklava dish is a deconstructed version of my two most favourite recipes. If you have ever had Baklava, or Galaktoboureko, you will be in absolute heaven with this recipe. Not only is it so easy to make, but it is also a party in your mouth. If custard and baklava had a baby, it would be this dish. In Bulgaria, we are huge lovers of Baklava, and you can find our own versions of it in every single bakery across the country. It is one of the most traditional desserts and most loved desserts as well. We are also known for our custard cookie cakes which we call “Biskvitena Torta,” so the recipe that I use for this custard is from my grandma’s Bulgarian custard cookie cake recipe. I topped the custard with a delicious walnut and cinnamon topping for crunch and a drizzle of honey for extra sweetness. Although, Baklava is easy to make, this recipe is way simpler and less time consuming. This recipe will give you the exact same taste of Baklava and custard in every bite. This dish can also be served for your guests as it makes the most incredible and unique dessert. I know everyone will be blown away as there is nothing like it on the internet. This recipe is original and a guaranteed showstopper on the table. I was going to spread my custard onto a butter board as you have all seen the trend but decided last minute that a plate was most likely more appropriate. If you make this dessert, please let me know how it was in the comments and what you did differently.
- 4 egg yolks
- ⅓ cup granulated sugar
- ¼ cup corn starch about 3 tablespoons
- 1 ¾ cups whole milk
- pure vanilla extract is optional
- baked mini phyllo cups
- ½ cup crushed walnuts
- ½-1 teaspoon of cinnamon to taste
- drizzle of honey
- Add the milk to a pot and let it come to a simmer on the stove. In the meantime, whisk the yolks, sugar, and corn starch together until combined. Once the milk has heated, take a ladle at a time, and add it to the yolk mixture as you whisk.
- Continue this step until the milk is finished and incorporated into the egg mixture. Add the egg mixture back into the pot and put it on the stove on LOW heat. Stir the whole time until it starts to thicken which should take 4-5 minutes. The custard should be cooked to 185F, so it does not become watery in the fridge.
- You can take turn off the heat and add a tablespoon of butter if you want a more velvety and thick custard. Feel free to add a touch of vanilla paste or extract for flavour as well.
- Take it off the heat and let it cool down at room temperature with plastic wrap on top. Spread it onto a plate and crush some walnuts separately. Mix the walnuts with cinnamon and crumble it on top of the custard. Drizzle on a touch of honey and serve with the mini phyllo cups. Enjoy
First time making this, I decided to make some substitutions. I added a mix of half regular sugar and half coconut sugar to make the 1/3 cup. It did make it a darker colour but taste wise it’s still great. I also sprinkled a bit of cardamom into the walnuts in addition to the cinnamon. And I also used tapioca flour (about 6 tablespoons) instead of the corn starch. End result, fantastic! I ate a whole plate to myself.
I LOVE this
mini phyllo cups – These are not available in the uk, not on amazon. pls can you give me an alternative product i can use?
I would suggest making your own in that case. You can buy Phyllo and cut it into squares, brush with butter and pop it in a muffin tin and bake them. I would probably layer on 2-3 sheets to make the squares or play around with it and see what you like most