Ingredients
Serves 9–12 years
The Golden Folds
1 (16 oz) package frozen filo pastry, thawed overnight in the refrigerator (Dufour or Athens brand—never frozen when baking!)
1/2 cup (1 stick / 115g) unsalted butter (melted (plus extra for brushing)
The Soul of the Cream
2 large eggs, at room temperature
3/4 cup (180ml) whole milk (not skim—fat = tenderness!)
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
The heart of the cake
1 Bartlett or Bosc pear, thinly sliced (ripe but firm—no mush!)
2 oz (1/4 wheel) brie cheese, rind removed, sliced (Camembert works well too!)
1/2 teaspoon fresh thyme leaves (plus extra for garnish)
Honey, for drizzle (local wildflowers or orange blossoms—your favorites!)
Joye’s professional advice
Properly thaw phyllo: Keep covered with a damp towel while you work—dry sheets tear easily.
Brie ndring: Cut with a sharp knife if it is too stiff, but leave a little: it dissolves into silky threads.
Pear Secret: Toss the slices in 1 teaspoon lemon juice to prevent browning.
Step-by-step instructions
1. Preparation and preheating (The Quiet Foundation)
→ Preheat oven to 350°F (175°C).
→ Line a 13×9-inch baking pan with parchment paper (leave a little overhang for easy lifting).
2. Crumple the Phyllo (Imperfetta Gioiosa)
→ Unroll thawed thread; Cover unused sheets with a damp dish towel.
→ Take 2 sheets at a time; crumple them loosely like an accordion in your hands.
→ Place it on the baking sheet—don’t smooth it out! Let it crease and fold naturally.
→ Repeat with the remaining sheets (about 20–24 sheets total).
→ Pour 1/4 cup melted butter evenly over the phyllo.
Why it works: Bunching creates air pockets where the cream collects—no precise creases required!
3. First Firing (Golden Beginnings)
→ Bake for 10 minutes until the edges are pale golden.
→ Remove from oven; Drizzle with remaining 1/4 cup melted butter.
→ Return to the oven; Bake for another 10 minutes until golden and crispy.
Pro tip: Watch carefully—phyllo burns quickly. Rotate the pan halfway.
4. Prepare the cream (smooth as silk)
→ Whisk eggs, milk, vanilla, and salt in a bowl until smooth and frothy.
→ Set it aside.
5. Reuniting with Love (The Ritual)
→ Remove the hot phyllo from the oven.
→ Gently tuck the pear slices and brie pieces into the folds (don’t press down—let them settle flat).
→ Scatter the thyme leaves evenly over the top.
→ Slowly pour the cream over everything—it will seep into every golden corner.
6. Final cooking (to perfection)
→ Cook 30–40 minutes, until:
✓ The cream is ready (no liquid moving in the center)
✓ The top is a dark golden brown
✓ The brie melts into creamy puddles
Don’t rush: Uncooked cream = soft cake. Test after 30 minutes.
7. Finish and serve
→ Let it cool for 10 minutes (the cream will become even bloodier).
→ Drizzle generously with warm honey (microwave 2 tablespoons for 10 seconds).
→ Sprinkle with extra thyme leaves.
→ Cut into squares with a serrated knife.
→ Serve warm—never cold (this is a warm dessert!).
Tips for a Perfect Cake (Joye-Approved!)
Keep the phyllo covered. Uncovered sheets dry in seconds. Work quickly!
Don’t skip the double cooker. Cooking the crust first makes it crispy; otherwise, the cream bath will make it soft.
Use room temperature eggs. Cold eggs will result in lumpy custard.
Honey must be warm. Cold honey doesn’t curdle—it clumps together.
Say “Hello?” before serving. It’s not superstition—it’s a ritual. And rituals make food more flavorful. Groceries
see the continuation on the next page
ADVERTISEMENT
