‘Tis the season for cookies, cakes, pies and all manner of delicious desserts, but why not impress your guests with an unexpected Michelin-star treat that will blow away the rest?
Pastry chef Mary Eder-McClure of Michelin-starred Galit in Chicago has generously shared her recipe for phyllo pie with our readers below. One bite of flaky, buttery goodness and your family will have a new tradition.
“Phyllo pie is my go-to dessert when I need to make something impressive yet uncomplicated,” Eder-McClure says. “Texturally phyllo pie is an adventure; crispy on top, milky and creamy in the middle, and chewy along the caramelized edges. Using only a handful of ingredients, you can create something that will leave your guests wowed and asking for the recipe after dinner. At Galit, we top the phyllo pie with caramelized local Honeycrisp apples, but even just topping it with some crushed pistachio and dried rose petals looks and tastes equally as delicious.”
This recipe is easy to follow and makes a pie to fit a 9 “x 13” pan. The star of the show is obviously the phyllo dough (which you might also know as filo dough), but the sweetened condensed milk, heavy cream and butter transform the dough into something incredible. Add orange blossom or rosewater for added depth of flavor.
“For serving, you can top with crushed nuts such as pistachios or walnuts, edible flowers, dried rose petals or fresh fruit,” chef says. “At Galit, we serve it with candied walnuts, a whipped vanilla and white chocolate pastry cream, and apples caramelized in date molasses.”
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Visit Galit in Chicago and online for more delicious dishes and inspiration.
Photography by: Courtesy of Galit