Crispy Phyllo Blueberry Bake
A quick and tasty summer snack!
Ingredients
- 1 package Phyllo sheets thawed
- 1 stick butter melted
- 1/2 cup milk
- 1 Egg
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 Tablespoon cinnamon
- 2 teaspoons sugar
- 1 pint blueberries
- 1 1/2 cups Walnuts, almonds, and/or pecans, chopped and toasted use the nuts of your choice
- Honey for drizzling
Instructions
- Cover a baking tray with parchment so that the parchment overlaps the sides. Two pieces is fine as nothing will leak.
- Take your phyllo sheets from the package and lay flat.
- Working with two sheets at a time, pinch the phyllo sheets on the long edge to form an accordion. Lay your accordion in the baking sheet and continue until all the phyllo until baking tray is full.
- Brush the top of your phyllo with melted butter being careful to get all the edges around the perimeter of your pan.
- Put into a 350-degree oven for ten minutes then remove to complete.
- Create your custard - 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/2 cups sugar mixed well to combine. Use a whisk or handheld blender. Set aside.
- Toast the nuts lightly in a dry non-stick frying pan until fragrant (about 3 mins) then set aside.
- When your phyllo comes out of the oven, mix 1 Tablespoon of cinnamon with 2 teaspoons of sugar and sprinkle liberally over the top of your phyllo. Pour the custard mixture evenly over the phyllo. Top with the blueberries.
- Return your tray to the oven for 10-15 minutes until the custard is cooked through and the blueberries have softened.
- Remove the tray from the oven and transfer your phyllo to a cooling rack using the parchment edges.
- Spread the toasted nuts evenly on your phyllo and drizzle with your favorite honey.
Notes
This recipe can be done with almost any fruit and nut combination. You can sprinkle with powdered sugar instead of honey.
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