Prepare the phyllo
Melt the butter. Don’t burn it. Let it aside to cool at roomtemperature.
Assemble
Follow the instructions in the post above and find out how to handle frozen and fresh phyllo pastry.
Grease a 13 to 15-inch (35cm to 38cm) round baking dish/pan or a 15×11-inch (38×28 cm) rectangular. Layer the bottom of the pan with thefirst phyllo sheet and lightly press the sheet into the sides and corner andlet the edges hang over the top. Brush it with the melted butter. Place thesecond sheet crossways and brush it with butter as well. Repeat for another 5sheets. We need totally 7 sheets for the bottom, placed crossways and brushedwith melted butter. Don’t worry about the overhanging phyllo because you willfold it over to cover the pie.
Pour the cool custard over the bottom sheets and spread to the sides. Fold the pastry inwards over the custard. Layer 5 more phyllo sheets on top of the custard as you did the bottom, continuing to brush melted butter between layers. Don’t forget to brush the sides and the overhanging parts too. Using a knife cut the excessive overhanging phyllo. Roll the edges down using your pastry brush to push them underneath the pan. Liberally brush the top and the edge with the rest of the butter.
Score the top of the pie into pieces. Cut only the top sheets and don’t touch the bottom at all.
Sprinkle with water and bake at 356°F (180°C) on the bottom rack for about 1 hour, until golden. Remove the pie from the oven and using a big spoon or a small ladle pour the cool syrup evenly and really slowly overthe entire pie*.
Allow the pie to sit for at least 1 hour before serving so that the syrup is absorbed. Serve warm and store leftover pie in the refrigeratorfor up to 5 days.
NOTES
Notes:
1. Attention: you have to pour cool syrup over a hot custard pie or hot syrup over a cool custard pie. Hot-cold is the right combination.
2. If you want to prep a little, read the post above.
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