Tomorrow is Canada Day. I went looking for a dessert and found a red & white one. Very unusual, I think. Anyone baked filo/fillo/phyllo this way?

M

Marg CDN

Well-known member
Ruffled Filo Fruit Pie

Makes 8 Servings

1 1/4 cups fresh raspberries
1 tsp vanilla extract
1 tsp ground cinnamon
10–12 sheets frozen phyllo pastry, thawed
1/2 cup (1 stick) unsalted butter, melted, plus more for pan

1 cup whole milk
1/2 cup heavy cream
2 large eggs
2 large egg yolks
1 tbsp plus 1/2 cup (113 g) granulated sugar
Powdered sugar (for serving)

First bake with fruit and filo at 400 - 20 min

Second with custard 350 20-30 min

I removed this terribly-written recipe.


(well, sort of white)

I think my major concern is that the filo immersed in the custard will be glucky.
 
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Yes, pouring the custard over the pre baked top is what gives me pause as well. Then again I pretty much avoid filo dough after taking a baking class in hs summer school. They had us make baklava…from scratch. We had to make the dough and roll out all the individual sheets. By hand. I was merely a teenager, and I thought my arms were gonna fall off from rolling all that dough out so thin. I’ve cursed filo dough ever since.

Strawberries and whipped cream gives you red and white. One of the things I’m ok with buying premade is Angel food cake, served with strawberries and whipped cream, it’s always a crowd pleaser.

i often made fruit pizza for the fourth bc the cream cheese topping w strawberries and blueberries gave me the red white and blue, but you could skip the blueberries. Top w the berries in a maple leaf shape

IMG_1336.jpeg
 
I made the piecrust for the rhubarb pie, but I actually have not gotten the pie itself made yet and I’m going to delay it a week given my neighbors are going out of town for the fourth, but I was looking at photos for ideas on how to style the pie. This look might be fun for a Canadian, obviously not a last-minute idea, though.

IMG_6746.jpeg
 
mariadnoca said:
I made the piecrust for the rhubarb pie, but I actually have not gotten the pie itself made yet and I’m going to delay it a week given my neighbors are going out of town for the fourth, but I was looking at photos for ideas on how to style the pie. This look might be fun for a Canadian, obviously not a last-minute idea, though.

View attachment 4148
Click to expand...
WOW That really is spectacular! I could not manage any part of that production, neither last minute, nor lots of minutes, but it sure is good to look at.
 
Marg CDN said:
WOW That really is spectacular! I could not manage any part of that production, neither last minute, nor lots of minutes, but it sure is good to look at.
Click to expand...
I have her book, the trick is to decorate, then freeze the pie top before putting it on the pie so it holds the shape.
 
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