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 ¼ cup honey or maple syrup
Custard:
8 ounces heavy cream or pareve whip
3 eggs
1/3 cup sugar
1 teaspoon vanilla extract
¼ cup milk or pareve substitute
Dash salt
1/2 cup blueberries, frozen or fresh
Topping:
Crushed pistachio nuts, honey and lemon zest

Instructions

1. Thaw the Turkish phyllo dough overnight in the fridge.
2. Preheat oven to 350⁰F, 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.
7. Note: You can bake the pastry in advance, and then just before serving, bake with the custard.