Sweet and savory custard pastry: an exquisite blend of silky custard and layers of crisp phyllo pastry with a touch of pepper

Sweet and savory custard pastry: an exquisite blend of silky custard and layers of crisp phyllo pastry with a touch of pepper

Immerse yourself in the delicious contrasts of this sweet and savory custard, where the crispness of golden phyllo layers meets luxurious pepper-infused custard. This dessert skillfully combines the traditional textures and techniques of classic baklava with the innovative twist of savory spices, delivering a unique taste experience that is both unexpected and familiar. Its careful layering results in a harmonious blend that is both a visual and sensory treat.


Why you'll love it: The addition of black pepper to custard creates a subtle heat that enhances the sweetness and richness of the dessert, providing a depth of flavor rarely experienced in traditional pastries. The buttery phyllo crust crisps up beautifully in the oven, giving way to the velvety, creamy custard that oozes out in every bite. This pastry is perfect for those who enjoy a dessert with a savory touch.

Perfect occasion: Ideal for sophisticated dinners, festive gatherings or as a special gift during the holiday season. It can also make a statement addition to a brunch menu or a luxurious finish to an evening meal. Its unique flavor profile makes it a great conversation starter.

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Decorating Tips: replaces the word nice with emptyp this exquisite pastry with a light dusting of powdered sugar and a sprinkle of finely chopped pistachios for added texture and color. replaces the word nice with empty enhance its luxurious feel, serve each piece with a dollop of whipped cream or a drizzle of honey.


  • 1 package of phyllo dough
  • 250 grams of butter

For the custard:

  • 1 liter of milk
  • 6 tablespoons cornstarch
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract
  • 3 egg yolks
  • 2 tablespoons of butter
  • 1 teaspoon of black pepper

For the syrup:

  • 2 cups of sugar
  • 2 cups of water
  • 1 teaspoon of lemon juice
  1. Start by preparing the syrup: boil the sugar, water and lemon juice until thickened, then leave to cool.
  2. For the custard, combine the milk, cornstarch, sugar and vanilla in a saucepan and cook over medium heat until it thickens. Whisk the egg yolks in a separate bowl and temper them by slowly incorporating them into a little hot custard. Mix the tempered yolks into the custard, cook for a further two minutes, then remove from the heat and stir in the butter and black pepper. Let the cream cool, stirring occasionally.
  3. Melt the butter and brush a little on a baking dish. Arrange two sheets of phyllo dough in the dish, brushing each with butter. Once half of the phyllo dough is used, spread the custard evenly on top, then continue to layer and butter the remaining phyllo dough.
  4. Before baking, trim the edges of the phyllo dough and cut the dough into pieces. Bake in a preheated oven at 190°C (374°F) until golden brown.
  5. Pour the cooled syrup over the hot dough and let it absorb for at least 30 minutes.
  6. Serve topped with powdered sugar or chopped pistachios.

Enjoy this beautifully crafted pastry that balances the richness of custard with the delicious crunch of phyllo dough!

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