Miriam’s Apple and Custard Fillo Twist Recipe
If you’re looking for a truly delightful dessert that brings together crisp pastry, creamy custard, and juicy apples, you’re in for a treat with Miriam’s Apple and Custard Fillo Twist. This recipe combines the delicate flakiness of fillo pastry with a luscious vanilla custard and sweet-spiced apple slices, creating a beautiful dessert that’s as fun to make as it is to eat. Whether you’re baking for a family gathering or a cozy weekend indulgence, Miriam’s Apple and Custard Fillo Twist promises a perfect balance of textures and flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Getting the ingredients right is half the magic here, and each element of this recipe plays a crucial role in delivering that perfect bite. From the crispness of the Antoniou fillo pastry to the silky custard enriched by real vanilla, these essential ingredients create layers of flavor and texture you’ll love.
- 375g Antoniou Fillo Pastry: This provides the thin, crisp layers that form the beautiful twisted structure.
- 1 cup full cream milk: It’s the creamy base for the homemade custard.
- 1 egg: Helps bind the custard and adds richness.
- 3 teaspoons cornflour (corn starch): This thickens the custard to a perfect spoonable consistency.
- 2 teaspoons white sugar: A subtle sweetness to balance the tartness of the apples.
- 1 teaspoon vanilla bean paste: Adds a deep, aromatic vanilla flavor.
- 180g butter, melted: Makes the fillo sheets golden and crispy.
- 1 large red apple, peeled & thinly sliced: Provides a tender, fruity contrast that’s lightly spiced.
- 2 tablespoons icing sugar, for dusting: Adds a pretty, sweet finish.
- 1 teaspoon ground cinnamon: Brings warmth and spice to complement the apples.
How to Make Miriam’s Apple and Custard Fillo Twist
Step 1: Prepare the Vanilla Custard
Start by bringing the rich, creamy custard to life. In a small saucepan, whisk together the milk, egg, cornflour, sugar, and vanilla bean paste until smooth and well combined. Gently heat the mixture on low to medium, stirring constantly so it thickens without curdling. You’ll know it’s ready when it can coat the back of your spoon and drops in a thick dollop. Divide this luscious custard evenly into two bowls and let it cool, setting the stage for that velvety filling.
Step 2: Assemble the Layers
Take one sheet of fillo pastry at a time and place it on a clean surface, brushing it generously with melted butter. Layer another sheet on top and gently spread a third of the custard from one bowl evenly over it. Next, arrange a neat line of thin apple slices about 5cm from the left edge. Sprinkle lightly with icing sugar and cinnamon for that gentle sweetness and inviting aroma. Repeat this layering two more times, aligning the apple slices progressively towards the center and then the right edge. This careful placement ensures every bite bursts with apple goodness.
Step 3: Build the Twist
Cover the last fruit and custard layer with two more sheets of fillo, again buttering between each to lock in crispness. After using eight sheets total, roll the layered pastry tightly into a log, brushing the outside with more butter to encourage a golden crust. Repeat to make a second log. Then, slice each log lengthwise through the center, creating four long strips with delicious cut edges. Position two strips side by side, cut sides up, and twist them together into a plait—this part is both fun and ensures you get those beautiful layers bursting through the pastry.
Step 4: Bake to Perfection
Arrange the twisted plaits on a lined baking tray, brush liberally with butter for extra crispiness, and pop them in the oven preheated to 180 degrees Celsius fan forced. After about 30 minutes, or once the plaits are golden and flaky, take them out. A final dusting of icing sugar over warm twists sets off this stunning dessert spectacularly.
How to Serve Miriam’s Apple and Custard Fillo Twist
Garnishes
To dress up Miriam’s Apple and Custard Fillo Twist, a light dusting of icing sugar adds a touch of sweetness and an elegant visual contrast against the golden crispiness. For a fresh burst, a few mint leaves or a scattering of chopped toasted nuts can add aroma and texture that complement the dessert beautifully.
Side Dishes
This twist is a star on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to enhance the creamy custard inside. A drizzle of caramel sauce or a spoonful of berry compote adds lovely fruity highlights that elevate the dish for any occasion.
Creative Ways to Present
For a charming centerpiece, serve the plaits whole alongside small dessert plates so everyone can admire the beautiful layers before digging in. Alternatively, slice the twist into individual portions and arrange them fanned out on a platter for a party spread. You can even make mini twists using small sheets of fillo for delightful bite-sized treats that showcase Miriam’s Apple and Custard Fillo Twist in an elegant, shareable form.
Make Ahead and Storage
Storing Leftovers
Leftover Miriam’s Apple and Custard Fillo Twist keeps surprisingly well in an airtight container at room temperature for up to 24 hours. To maintain that signature crispness, avoid refrigerating unless you plan to reheat it shortly afterward.
Freezing
This recipe can be frozen before baking. Assemble the twists as directed, wrap them tightly in cling film and foil, and freeze for up to one month. When ready to enjoy, thaw completely in the fridge before baking fresh to golden perfection.
Reheating
To bring back the crispiness and warm custard, reheat leftovers in a preheated oven at 160 degrees Celsius for about 10 minutes. Avoid microwaving, as it can make the fillo soggy and dull the lovely texture that defines Miriam’s Apple and Custard Fillo Twist.
FAQs
Can I use frozen apples for Miriam’s Apple and Custard Fillo Twist?
While fresh apples are best for crisp texture, you can use frozen apples if you thaw and pat them dry thoroughly to avoid excess moisture that might make the pastry soggy.
Is there a substitute for vanilla bean paste?
Absolutely! Pure vanilla extract works well and can be used in the same quantity, though vanilla bean paste adds a richer, more intense flavor with lovely specks.
Can I make this recipe dairy-free?
Yes, you can substitute the butter and milk for plant-based alternatives. Use a non-dairy milk with a creamy texture and vegan margarine or coconut oil for brushing the fillo sheets.
How long does the custard take to thicken?
Usually, it takes about 5 to 8 minutes on low to medium heat, but keep stirring constantly to avoid lumps or burning. The custard is ready when it coats the back of your spoon nicely.
Can I prepare Miriam’s Apple and Custard Fillo Twist in advance?
You can assemble the twists a few hours before baking and keep them covered in the fridge. For best results, bake them fresh to maintain crispness and flavor.
Final Thoughts
Miriam’s Apple and Custard Fillo Twist is a dazzling dessert that brings comfort and charm to any table. Its blend of crisp pastry, silky custard, and tender apples is a combination that feels both classic and fresh. I hope you enjoy making it as much as you will love sharing this irresistible twist with friends and family. Give it a go—you won’t regret it!
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Miriam’s Apple and Custard Fillo Twist Recipe
- Total Time: 50 minutes
- Yield: 2 plaits (serves approximately 6-8 people) 1x
- Diet: Vegetarian
Description
Miriam’s Apple and Custard Fillo Twist is a delightful dessert featuring layers of crisp fillo pastry filled with creamy vanilla custard and thinly sliced red apples. This recipe combines the flaky texture of buttered fillo with the sweet and spiced flavors of cinnamon-dusted apples, creating an elegant plaited pastry perfect for any occasion.
Ingredients
Pastry
- 375g Antoniou Fillo Pastry
- 180g butter, melted
- 2 tablespoons icing sugar, for dusting
- 1 teaspoon ground cinnamon
Custard Filling
- 1 cup full cream milk
- 1 egg
- 3 teaspoons cornflour (corn starch)
- 2 teaspoons white sugar
- 1 teaspoon vanilla bean paste
Fruit Filling
- 1 large red apple, peeled & thinly sliced
Instructions
- Prepare the oven and pastry: Remove the fillo pastry from the fridge to bring it to room temperature. Preheat the oven to 180°C fan forced and line a large baking tray with baking paper.
- Make the vanilla custard: In a small saucepan, whisk together the milk, egg, cornflour, white sugar, and vanilla bean paste until smooth. Place the pan over low to medium heat, stirring continuously until the mixture simmers and thickens to coat the back of a spoon. Divide the custard into two bowls and let it cool.
- Assemble the first layers: Lay one sheet of fillo pastry on a clean surface and brush generously with melted butter. Place a second sheet on top and brush with butter again. Spread one third of the cooled custard evenly over the fillo. Arrange a line of thin apple slices about 5cm from the left edge of the pastry. Lightly dust with icing sugar and sprinkle cinnamon on top.
- Repeat apple layering: Repeat the layering two more times, placing apple slices down the center line in the second layer and 5cm from the right edge in the third layer to evenly distribute the apples across the pastry surface.
- Top layers and roll: Cover the final layer of apples and custard with two more sheets of fillo pastry, brushing butter in between each sheet. You will have used a total of 8 fillo sheets. With the long edge facing you, tightly roll the layered fillo into a log and brush the outside with butter. Repeat to make a second log.
- Cut and twist: Using a sharp knife, cut each log lengthwise in half fully to create four long pieces. Place two pieces side by side with the cut sides facing upwards and twist them together to form a plait. Transfer the plait to the baking tray. Repeat with the remaining two pieces.
- Bake: Brush the plaits generously with melted butter and bake in the preheated oven for 30 minutes or until golden brown and crispy.
- Serve: Remove from the oven and dust with icing sugar. Serve warm for best flavor and texture.
Notes
- You can vary the fruit fillings by using different types of fruit, but make sure the filling maintains a similar custard consistency.
- Be gentle when handling fillo pastry as it is delicate and can dry out quickly; keep unused sheets covered with a damp cloth.
- The cinnamon and icing sugar topping adds a lovely warmth and sweetness but can be adjusted or omitted according to taste.
- Serve the twist warm to enjoy the contrast between the crispy fillo and creamy custard filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 1/12th of the pastry)
- Calories: 280 kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Fillo pastry, apple custard twist, layered pastry, baked dessert, cinnamon apple dessert, custard filling
