Crispy phyllo dough shells filled with pistachio pastry cream and topped with a toasted fluffy brown sugar meringue!

pistachios water




egg yolks light brown sugar cornstarch milk unsalted butter vanilla bean paste pistachio paste

eggs whites light brown sugar vanilla extract Athen's Phyllo Dough Shells


STEP 1: Thaw the Athens Phyllo Dough Shells and set aside until ready to fill. Grind pistachios in food processor until ground. Add water & pulse to form a paste.

STEP 2: Whisk egg yolks, sugar, salt & cornstarch. On the stove, bring milk & butter to a simmer & slowly stream milk over egg mixture, while whisking.

STEP 3: Return the mixture to the stove & whisk until the first bubble pops. Whisk for 1 more minute, remove from heat & pour through a sieve into a bowl.

STEP 4: Add vanilla & pistachio paste & whisk to combine it. Fill phyllo shells with the pastry cream.

STEP 5: Bring ½ cup of water to a simmer. Create a double boiler & whisk egg whites & sugar over low heat for 5 minutes.

STEP 7: Remove & beat mixture on high speed, until stiff peaks form. Pipe on top of the cream pies, toast the meringue & top with chopped pistachios.

Click the link below for the full recipe!