These phyllo pockets are stuffed with a slightly sweetened custard and drizzled with a sweet simple syrup.
- 2 1/4 cupsAshta Custard
- 8 phyllo sheets
- [1/2] cupmeltedbutter
- 1 cupSimple Syrup
- [1/2] cupgroundpistachios
Preheat the oven to 450 F.
Lay out a sheet of phyllo dough, brush with butter, and layer another sheet of phyllo dough on top. Cut sheets into 3 equal size columns, each about 3 or 4 inches wide.
Place 3 tablespoons Ashta Custard at one end of each column, and fold the bottom-right corner up and over custard. Pull up bottom-left corner, and repeat folding each corner up to the opposite corner, forming a triangle as you fold.
Place triangle pockets on a baking sheet, brush with butter, and bake for 10 minutes or until golden brown.
Serve warm or cold, drizzled with Simple Syrup and sprinkled with pistachios.
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