Greek Blueberry Ruffled Custard Pie

Photo & Styling by Asi Rose
Yield: 8 servings
Prep Time: 1 hour

Ingredients:

Crust:

• 1 package Maadanot Frozen Rolled Turkish Phyllo Dough
• 1 egg beaten with 1/4 cup honey or maple syrup

Custard:

• 8 ounces heavy cream or pareve whip
• 3 eggs
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk or pareve substitute
• Dash salt
• 1/2 cup blueberries, frozen or fresh

Topping:

• Crushed pistachio nuts, honey and lemon zest
• NOTE: You can bake the pastry in advance, and then just before serving, bake with the custard.

Instructions

1. Thaw the Turkish phyllo dough overnight in the fridge.
2. Preheat oven to 350°F, and line a 10-inch baking dish with parchment paper.
3. Open out the dough onto a work surface and cut into 4-inch strips. Loosely roll each strip jelly-roll style. Place the rolls all around the pan and brush with the egg-honey mixture.
4. Bake the pastry dough for 30-35 minutes.
5. To prepare the custard, combine the cream, milk, eggs, sugar, vanilla and salt. Pour over the baked pastry. Add the blueberries all around, and bake for another 15 minutes.
6. Remove from oven and garnish with the topping. Serve immediately.