I love Phyllo dough. There are a million things you can do with it, and those flaky layers just shattering with every bite! Growing up, we made our own. I know, crazy, right? We call it Pita in my family, think of that Greek pastry called spanikopita. Do not think of pita bread. Our pita is phyllo. My Serbian background has a lot of Greek influence. But interestingly enough, we never had it layered and sweet like Baklava. Years ago, we had a Daring Baker challenge where we made it, and it was a fun project. Not the most successful, but still tasty. I would love to make it with my mom one day...hint, hint, hint!
For supper club, I chose to make this apple version. So delicious, right out of Bon Appetit. Apple Croustades with Bourbon Brown Sugar Ice Cream. I can't lie. These were crazy simple to make, and amazingly delicious!
I do buy my phyllo from a specialty grocer, and it is a little pricier than what they sell at Kroger. It is worth it. The sheets are bigger, and the turn over is much better, so unlikely that I would get a crumbly box of old phyllo. Also, after I made the croustades for supper club, I made a little more filling and made a more traditional Serbian Pita. We roll them into logs. I baked them until golden, and put them in the freezer. I know a couple of college kids who will be most happy about this!
It seems silly for me to totally reprint the recipe, as I followed it exactly. I know, shocker. But I didn't use a muffin tin for my croustades, I chose to build them in ramekins. This way if they didn't slide out perfectly, I still had a serving vessel attached. They did release beautifully. Perfect. Delicious!
Where's the plating photo? I think on my phone. Let me look, and I will update. If I didn't take any, which does happen after a glass of two or wine, then you'll have to make your own! What are you waiting for? Get in there and bake!
