Last month food blogger Jas Brechtl came up with a unique recipe using fillo dough to make something akin to a filled crispy donut.  Jas filled hers with peanut butter & jelly. Find the blog post here. What a great idea!  So many filling variations began popping up in my mind.

I watched the video of how she made them and decided to try a few myself. The video makes them look easy.  They couldn’t possibly be THAT easy. I just knew it. Or could they?

I put all the ingredients on the counter. I got my slightly damp cloth to keep the fillo from drying out.  And I found this out:  making the phyllo pastries was as easy as the video looks however, making them is addictive.  Spiraling them up with your fingers was the best part, then filling with a tablespoon or two of something tasty and then covering, flipping and basting. Woo hoo!

So that first day I made a bunch with PB&J, and with cream cheese & jelly. And then just for fun, a few more variations (because I was as hard to stop as a moving train)  I made a few with jalapeno cheese inside and shredded gouda on top. These last ones did not last long enough for a photo shoot. They were just too good.

This week a co-worker brought me some of her homemade vanilla custard saying it might be a good filling for these fillonuts. I did not need much prodding to set up the simple few ingredients needed.  And so they were. And it was.   The recipe for the custard is below. The “how to” on the fillonuts are on Jas’s blog.  Please enjoy and post your fillings here. We love to hear from you!

Crispy fillo pastries filled with custard creme on a gray stone platter.
Custard creme filled fillo donuts.



Heat milk in a medium heavy saucepan until it is hot but not boiling.

While the milk is heating, whisk the egg yolks and sugar in a heat proof bowl until smooth. Add in the sifted flour and continue to whisk until it is all smooth, no lumps.

Gently pour the hot milk in a stream while whisking over the egg/sugar/flour mixture until it is all incorporated smoothly. Transfer this back into the saucepan and continue to  heat over low heat until thickened and registers 170°F on a thermometer.  It should take 6-10 minutes – careful not to allow it to boil. Stir constantly.

When you are ready with the phyllo swirls, drop a heaping tablespoon over each center. Fold up the phyllo on the sides and turn over and baste as you saw on the video.

Bake them for about 10 minutes at 375°F until they are golden. Cool slightly and dust with confectioners sugar. Serve immediately.

You can warm them up again just before serving if possible for maximum crunch factor.


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