Ingredients
Pastry & Filling
- 10–12 sheets phyllo dough (filo)
- 4 medium apples (peeled & thinly sliced)
- 3 tablespoons butter (melted)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- ½ teaspoon lemon juice
Custard Batter
- 3 eggs
- 1 cup milk
- ½ cup heavy cream (or more milk)
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter or oil
- Pinch salt
Topping
- Powdered sugar
- Cinnamon sugar
- Honey or syrup (optional)
👩🍳 Step-by-Step Instructions
Step 1 – Prepare the Apples
Start with fresh apples.
Best varieties:
✔ Golden
✔ Fuji
✔ Gala
✔ Granny Smith (slightly tart)
Peel and slice thinly.
In a pan:
- 1 tablespoon butter
- apples
- sugar
- cinnamon
- lemon juice
Cook 5–7 minutes until slightly soft.
Not mushy.
Just lightly caramelized and fragrant.
Let cool.
This step removes excess moisture and intensifies flavor.
Step 2 – Prepare the Phyllo
Phyllo dries FAST, so:
Keep covered with damp towel while working.
Brush each sheet lightly with melted butter.
Now here’s the fun part:
Instead of layering flat…
Crumple gently.
Yes — scrunch it loosely like fabric.
This creates those beautiful crispy ridges you see in the photo.
Place scrunched sheets into a greased round pan.
Keep layering randomly until the pan is filled.
Don’t compress too much — air pockets = crisp texture.
Step 3 – Add the Apples
Spread cooked apples evenly between folds.
Push some inside layers too.
This ensures apple flavor everywhere, not just top.
Step 4 – Pre-bake (important step)
Bake empty pastry first:
180°C (350°F)
10–12 minutes
Until lightly golden.
Why?
So the phyllo stays crispy and doesn’t become soggy after adding custard.
This is the secret to perfect texture.
Step 5 – Make the Custard
In a bowl whisk:
- eggs
- sugar
- milk
- cream
- vanilla
- melted butter
- salt
Mix until smooth.
No lumps.
This mixture will soak into the pastry and bake into soft creamy layers.
Like bread pudding meets pie.
Step 6 – Pour Custard
Take pan out of oven.
Slowly pour custard over pastry.
Make sure it seeps between folds.
Tap pan gently.
You want everything soaked but not swimming.
Let sit 3–4 minutes.
Phyllo absorbs the liquid.
Step 7 – Final Bake
Bake again:
180°C (350°F)
30–40 minutes
Until:
✔ golden brown top
✔ edges crisp
✔ center set
✔ smells AMAZING
If top browns too fast → cover loosely with foil.
Step 8 – Cool & Finish
Let cool 15–20 minutes.
This helps custard set.
Dust with:
Powdered sugar
Cinnamon sugar
or drizzle honey/syrup
Slice and serve.
🧠 Texture & Taste
This dessert is pure magic.
Top → crispy & flaky
Middle → creamy custard
Inside → soft apples
Edges → caramelized
Sweet but light.
Buttery but not heavy.
It melts in your mouth with a little crunch.
Perfect balance.
🔥 Pro Tips
🥧 Extra crispy
Brush top with butter before baking
🍎 More apple flavor
Add apple jam or caramel sauce
🌰 Nutty version
Add chopped walnuts or almonds
🍯 Middle Eastern twist
Drizzle orange blossom syrup
❄ Chill version
Serve cold like pudding cake
🔥 Warm version
Heat slice + vanilla ice cream
Unreal combo.
🍽 Flavor Variations
You can customize easily:
Cinnamon Roll Style
Add brown sugar + extra cinnamon
Caramel Apple
Add caramel sauce inside
Raisin Apple
Add soaked raisins
Berry Mix
Replace apples with berries
Chocolate Lovers
Add chocolate chips
Savory Version
Remove sugar + add cheese/spinach
Yes — works too!
🧊 Storage
Room temp: 1 day
Fridge: 4–5 days
Freezer: 2 months
Reheat:
Oven or air fryer for crispiness
Avoid microwave (makes soft)
❤️ Final Thoughts
This is one of those “looks complicated but secretly easy” desserts.
Minimal ingredients
Cheap
Impressive
Perfect for guests