Steps for the Recipe Phyllo Dough Cones with Cream and Pistachio

• In a small pot, work with the hand whisk the two eggs with the sugar dose, creating a nice frothy mixture. Then add the pre-sifted all-purpose flour dose. Now pour in a teaspoon of vanilla extract or a vanilla vial. Stir always with the hand whisk. Move to the stove, very low flame, pour the milk gradually, little by little and not all at once. Stir always with the hand whisk gently.

  Add the grated lemon zest and continue to mix. Be careful not to create lumps, it will take about 5 or 6 minutes to thicken well the homemade custard with the recipe of my Grandma Licia. Infallible recipe, always perfect every time I need a delicious and fragrant cream!! Let the custard cool at room temperature covered with a piece of clear food wrap.

  

• We start with the butter which we will melt in a bain-marie in a small pot by placing the butter dose in a cup or another container that prevents the butter from being in contact with water during boiling. I always use a breakfast cup, those nice wide ceramic ones, cut the butter into cubes, put it in the cup, and pour plenty of water into a small pot. I place on the stove and let it melt with a low flame, gently and without too much direct heat. It takes a few more minutes but I am sure the butter has melted slowly. If you have a microwave you can melt the butter using this tool.

  Let cool and continue. Turn on the oven with static mode at 356-374°F. Meanwhile, cut one or more sheets, in my case there were two sheets of parchment paper of size 13×15 with scissors. I cut out many equal squares, which we will then use for the cones with phyllo dough. We will insert each square of parchment paper, after crumpling it on itself, inside each single phyllo cone.

  This will prevent the cones, during baking, from sticking internally and thus closing the cavity we will need for the custard filling. If this step written is not very clear to you, I recommend watching the video recipe found above the list of ingredients, it is very easy and intuitive but in the video it is more visible than explained here in words.

  Take a cutting board and a knife, the kitchen brush and place them on a work surface. You might want to skip the step with the cutting board but I recommend using it to avoid ruining or scratching your baking trays, as unfortunately has happened to me many times.

  Unroll the phyllo dough, we will use one sheet at a time from which we will make two phyllo cones.

  

• Place a sheet of phyllo dough on the cutting board, with the kitchen brush gently wet the entire sheet with the melted butter that has now cooled. Sprinkle with some powdered sugar. Fold in half, so from a large rectangle we will get a smaller strip of dough. These further steps I recommend watching well the video recipe because they are very simple to execute after seeing them in video. Wet the dough again, sprinkle with more powdered sugar and fold in half again on itself.

  Now we will have a long strip but only about 2.75-3.15 inches wide. We will then need to make triangles, this step is also very simple to do after seeing it in the video above. So fold the sheet creating a triangle, one outside point is brought toward the inside and so for two more resolved, always outside toward the inside.

  Cut the phyllo dough with the tip of the knife so as to divide the strip and allow us to create another cone with the remaining dough. Again, I recommend you watch the video to better understand what I just described if it’s not clear to you.

  Place then inside each single cone a crumpled square of parchment paper, adhere the dough well, if necessary brush with melted butter to close the outer part of the cone well. Gradually place the cones on a baking sheet covered with parchment paper. The care we need to take is to place the cones on the baking sheet from the side we sealed, so that during baking it does not puff up and open. Again, I suggest watching the video, even one or two times to memorize all the steps for making the phyllo dough cones with cream and pistachio.

  Continue this way to make all the phyllo dough cones needed, of course we can prepare all the sheets from the package or choose to prepare about twenty cones as in my case and then use the remaining sheets for other recipes, like the ones I proposed before the initial photo.

  

• We are finally ready to bake the trays with the phyllo dough cones. I chose to bake one tray at a time to better control the baking and the level of crunchiness of each single cone. If you are in a hurry, bake more than one tray at a time.

  Let bake for a total of 12 to 15 minutes maximum, without ever straying too far from the oven because the phyllo dough up to a certain point in baking always seems very light, then in two seconds it turns brown and too dark and hard. It has tricked me several times over the years of cooking, this crunchy lady.

  Once out of the oven, we will place the cones on a cooling rack, letting them cool for at least two hours before filling them with the custard we previously prepared. After this time has passed, we can finally fill them and then serve them to our family or guests. Take then the piping bag, in my case disposable, with a medium tip. Pour inside the custard, I always place myself on the work surface, arrange the piping bag inside a jug, with the help of the spatula or scraper, pour the cream and then push toward the tip. Remove the parchment paper balls from the cones and with the piping bag start filling each croissant with the cream.

  Fill gradually all the cones, sprinkling with the pistachio crumbles or other crumbles to your taste and liking. If you like, you can also sprinkle the cones with powdered sugar, we are not sugar lovers so I didn’t add it, but there is nothing stopping you from doing so. Now we can enjoy the Phyllo Dough Cones with Homemade Cream and Pistachio Crumbles crunchy and delicious!!!

  Truly irresistible, just their appearance makes you want to devour them, one after the other. Don’t you feel like grabbing one from the phone screen?? I hope you liked this recipe, if so let me know in the comments below! If you feel like helping my blog grow, you can leave a review with stars, I would be immensely grateful! I wish you a good meal and remind you that I await you every morning in the group and the fan page of Le Ricette di Bea with the Recipe of the Day!!!