Plum Almond Custard In Phyllo Pastry Crust Recipe

Name: Plum Almond Custard In Phyllo Pastry Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 (1 pound) phyllo dough; 1/2 cup melted butter; 4 large red plums; Almond filling; 1 cup 35% cream; 2 eggs; 1/2 cup sugar; 1/2 cup ground almond; 1/4 teaspoon cinnamon

Servings: persons

1
Cut phyllo dough into the 12-inch squares, brush each sheet of phyllo with melted butter, stacking sheets on each other rotating slightly, use all sheets. Put the stacked sheets all at ones in 9-inch cake pan lined with parchment paper brushed with the butter. Gently push it into the corner and make a few vents in the bottom before baking.
2
Bake for 20 minutes on 350F. Take out and let slightly cool.
3
In meantime make the almond filling and slice the plums.
4
For almond filling mix all ingredient in the bowl and keep on the side.
5
Start with sliced plums in the middle of crust and continue in circle shape pattern.
6
Pour almond filling over plums.
7
Bake 60-65 minutes on 350F or until the custard is set, covering with foil towards the end to prevent burning.
8
Cool in the pan for 1-2 hours. Push pan bottom up, releasing cake from pan.
9
You can serve at room temperature after is cooled.
10
Use a sharp serrated knife to cut.
11
Make the day before and keep in the fridge, the crust will still stay crispy but it will get firm and give you a clean cut.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Crust, 1 (1 pound) phyllo dough, 1/2 cup melted butter, 4 large red plums, and more.

Yes, Plum Almond Custard In Phyllo Pastry Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum Almond Custard In Phyllo Pastry Crust

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