TO DRINK: A medium or sweet sherry is juicy and aromatic, making it particularly suited to grapes
Phyllo stack with grapes and pastry cream
- 500g phyllo pastry, cut into 3 equal triangles
- PASTRY CREAM
- 500ml (2 cups) milk
- 6 large egg yolks
- zest of 1 lemon
- 180g sugar
- 60g cornflour
- 50g butter
- fresh cream, whipped
- grapes, halved, to serve
- 45ml (3 tbsp) icing sugar mixed with
- 10ml (2 tsp) cocoa powder
Preheat the oven to 200°C.
Place each pastry triangle on a baking sheet and top with another smaller empty baking sheet to weigh down. Bake for about 40 minutes. Remove and set aside.
To make the pastry cream, mix the milk, egg yolks, zest, sugar and cornflour. Spoon into a pot over boiling water and stir until thick and pale. Stir in the butter and leave to cool completely.
Just before serving, fold in the whipped cream.
Place one layer of phyllo on a serving plate and spread with the pastry cream and grapes. Top with the second layer of phyllo. Continue until both phyllo stacks have been used. Dust with the cocoa icing sugar and serve.