This is a twist on the classic French pastry and makes an elegant dessert for the holidays. It has layers of creamy hazelnut pastry cream and flaky Phyllo dough that can be prepped ahead of time and then plated right before serving.
* Cholesterol Free
* Reduced Sugar Option
2 cups hazelnut milk (Pacific Foods makes a good one)
4 tablespoons organic unrefined cane sugar or 1-1/2 tablespoons Stevia
4 tablespoons organic flour (or rice flour)
1 teaspoon vanilla extract
pinch of salt
1/4 cup melted vegan dark chocolate pieces, for garnish
1/4 cup organic powdered sugar for garnish
toasted crushed hazelnuts for garnish
1 roll frozen Phyllo dough (16 sheets)
organic spray oil or 1 stick melted Earth Balance Buttery Sticks (not the tub)
Heat the hazelnut milk and sugar in a saucepan over medium heat until hot but not boiling. Vigorously whisk in the flour until well combined. Bring to a soft boil for two minutes stirring frequently. Remove from the heat and stir in the vanilla. Test for sweetness and adjust if necessary. Once the mixture is room temperature, cover with plastic wrap and put in the refrigerator to set (at least 2 hours). This part of the recipe can be made a day ahead of time.
Preheat the oven to 350 degrees. Remove the Phyllo dough and allow to defrost to room temperature.
Unroll the Phyllo dough. On a large baking tray place a single sheet of Phyllo dough. Spray the dough with a light coat of oil or brush with the Earth Balance. Place a second sheet directly on the first and spray with a light coat of the oil. Repeat two more times for a total of four phyllo sheets. Cut the sheets into eight equal pieces (before baking). Repeat with with three more trays for a total of four trays with four Phyllo sheets on each tray.
Bake the Phyllo dough until it is a light golden brown, about 10 minutes. Remove from the oven and let cool completely. Use immediately or store in an airtight container until ready to plate.
Remove the hazelnut pastry cream from the refrigerator. Place a section of the cooked Phyllo pastry on a dessert plate. Spoon on a layer of the hazelnut pastry cream. Repeat with two more layers of Phyllo and pastry cream. For the top layer add one last section of Phyllo pastry. Dust with powdered sugar and drizzle with the melted chocolate. Top with crushed toasted hazelnuts (optional)