If you follow me on Twitter (link to your right if you don't, and want to!) you know that I was craving a vanilla pudding or Bavarian Creme a couple nights ago but before I knew it I was whipping it into these little phyllo bites instead! I had Fillo Dough (that is how it is spelled on the package, so you know which package I'm talking about) in the freezer, so I grabbed a roll out to thaw while I made the filling.
I made extra filling and doubled it so I could make banana pudding for my husband out of the second half. (As easy as sliced bananas on the bottom of the dish, topped with the Bavarian creme on top). I make ours sugar free and have to use more sweetener to get the sweet effect so if you use Just Like Sugar you'll want to either use more - or you can use a combination that you like (I like to mix Just Like Sugar and Ideal along with about 10 drops of liquid sweetener, but that's a personal thing).
Bavarian Creme in Fillo Dough Bites
3/4 c whole milk
3/4 c heavy cream
3 egg yolks
1/3 c granulated white sugar OR 2/3 c natural sweetener (Just Like Sugar)
1t unflavored gelatin
2 T cold water
1 1/2 t vanilla extract
Fillo Dough (Phyllo)
Thaw one roll of Fillo Dough (this is the thin Fillo dough not the thicker Phyllo Puff Pastry). While it's thawing out on the counter, make the filling. Heat the milk and cream in a saucepan on the stove over medium high until the edges start to form the tiny little bubbles and it starts to simmer and is just starting to come to a boil. While it's heating you can beat the sugar or sweetener with the egg yolks in a medium sized bowl, with an electric mixer until they are pale in color (about 1 minute).
Drizzle the hot milk mixture into the sugar/eggs a little at a time while beating. Pour this back into the pan and heat over medium low to stir until it starts to thicken. Do not boil! Your eggs will curdle. This should take about 7-8 minutes, don't have your heat too high and adjust for your stovetop as some run hotter than others.
Pour it back into the mixing bowl and dissolve the gelatin in the cold water. Le it set for a minute then mix into the cream with an electric mixer on high speed, adding the vanilla at this time. Chill in the refrigerator for at least an hour while you bake the fillo (phyllo) bites.
In a mini cupcake pan, brush each cup lightly with butter.
Roll out your fillo dough. It's paper thin so carefully brush each sheet with a bit of butter, layering about 5 sheets. The top sheet can be left dry. Now slice into squares, slicing through all 5 of your sheets, approximately 2 1/2". Place each little square of dough sheets into each little cup. Press down and form your cup.
Bake at 350 until they turn golden brown and crisp. About 10 minutes or so depending on how hot your oven runs. Remove and let cool for a few minutes. Then remove from the pan and let cool completely. When completely cool (you can put them in the freezer to rush the cooling process) use a spoon to fill each cup with Bavarian Creme. You can top with a dollop of whipped cream, a slice of strawberry, a raspberry, a chocolate leaf... anything you wish.
Beat until pale
Adding the hot milk mixture to the egg/sugar mixture
Now put it in the refrigerator to chill
Brushing the phyllo (Fillo) sheets with butter
Years ago I bought a cheap paintbrush at Lowe's that is kept in
my kitchen and only used for foods.
Pressing about 5 layers into each little cup
Once baked, take out to cool completely before filling
These freeze great!
You might also be interested in;
Fillo Dough (Phyllo)
Wilton Industries Perfect Result Mega 48-Cup Muffin Pan, Mini
Baker's Secret Essentials 24-Cup Muffin Pan, Mini
Just Like Sugar