Recipe of Filo dough pie with cream and apple

Ingredients

• 1 package of pasta phyllo in sheets
• Butter
• An apple
• custard
• 400 ml milk
• 4 eggs
• 100 g sugar
• 1 cinnamon stick
• 1 lemon peel
• Icing sugar and cinnamon powder for decoration.

Directions

1. 1

   We infuse the milk with the cinnamon stick and the lemon peel. That is, put everything together in a saucepan on the fire and when it boils, remove it from the heat, cover and let it rest until it cools completely. 1 hour minimum.

2. 2

   Line a 20 cm mold with parchment paper, both the bottom and the walls.

3. 3

   Melt butter and spread each sheet of phyllo pasta on each sheet. We fold it like an accordion into strips 3 cm high and roll it up loosely so that there is room. We are putting these cylinders in the mold glued to each other all over it. It's about adapting the mold and number of sheets so that everything is full.

4. 4

   Paint the cylinders on top of the pan with more butter and bake at 190° degrees until it starts to brown, just then we will take it out of the oven.

5. 5

   Meanwhile, in a bowl we beat the eggs with the sugar and then add the infused and strained milk. We mix well.

6. 6

   Peel the apple and cut into small cubes.

7. 7

   In the mold, add the cream through all the holes in the dough and between it. Then, some of the sliced apple.

8. 8

   Bake again until the cream has set and is golden on top.

9. 9

   Take it out of the oven and let it cool very well before unmolding.

10. 10

    Mix icing sugar and cinnamon and use a sieve to decorate on top.