German Phyllo Puff Pastry with Pudding and Fruit

In Germany you find many pastries that are made out of pastry phyllo dough, we call it “Blätterteig” as it is flaky and comes in many layers. Learn today how to make the German phyllo puff pastry with Pudding and fruit.
Here’s more about this special dough: Phyllo sheets are tissue-thin sheets of dough used in making European pastries and filled pies. Phyllo can be found fresh in many Greek and Middle Eastern markets, and in the frozen food section of most grocery stores, with alternative spellings of “filo,” and “fyllo”. Wholefoods has the sheets and they are made with butter from the brand Dufour – More product  info here – 

If you want a detailed article where to find phyllo dough —-> click on this link <—– 

How to handle the Phyllo Dough
You will find instructions of the most commercial phyllo on its packaging. Here are some valuable tips:

For Frozen Phyllo:
– Don’t open the package before it is defrosted.
– The best is to keep it overnight in the fridge, or thaw at room temperature for at least 5 hours.
– Have all your ingredients ready before opening the thawed phyllo.
– The best is to have dry hands when handling the dough.
– It’s very good when the dough is at room temperature before you use it.

– Carefully unroll the sheets – here’s a trick how to do it:
Cover the unrolled phyllo with a sheet of waxed paper covered by a damp towel to keep it moist. It dries out very quickly.
– As you remove one sheet at a time, cover the remainder.
– If the dough should tear it’s easy to patch pieces together by using a middle layer of the pastry. It’s not showing in the baked product.
– For cutting the dough  use scissors or a pizza cutter but not a knife.

Ingredients German Phyllo Puff Pastry

(makes 8 pastries)
1 package frozen or fresh phyllo dough sheets like from Pepperidge farms, Athens or Dufour
1 sachet vanilla pudding – Find it here on Amazon –
400 ml milk
40 g sugar
1 can, 250 g, mandarins, apricots, blue berries or cherries, alternatively frozen or fresh fruit works as well
powdered sugar, lemon juice as needed
some egg white

Baking Instructions German Phyllo PuffPastry

– Frozen phyllo dough: Defrost per instructions. The German recipe asks to place the sheets on a baking tray that is layered with parchment paper.

– Fresh phyllo dough: Handle the dough per instructions  and place directly on a baking tray layered with parchment paper.
– Make the pudding per instructions but use only 400 ml milk. Add sugar to taste
– Spread 2 tbsp pudding each on the dough sheets, start from one corner down to the other one.
– Add the fruit, depending what fruit you are using, it can be 2 pieces or more for the smaller fruit.
– Take the corners and fold them towards the middle as shown on the photo.

– Bake the pastries per baking instructions from the phyllo dough.
– After they are done dust them with some powdered sugar

recipe/photo source