little miss sweetie: Phyllo layers with lemon cream and hazelnuts

This is NOT a post on phyllo dough...and I highly doubt there ever will be, as that is far beyond my culinary capabilities. Though the fact that phyllo pastry is difficult to make should not deter anyone from using them, since there are perfectly delicious, simple to use store-bought frozen ones! They usually are packaged frozen in a roll of about 20 sheets. Thaw in the refrigerator overnight, take out as many sheets as you need, then roll the rest up and store back in the freezer.

I suppose this is somewhat of a lazy baker's napoleon, with the easy store-bought phyllo in place of the flaky, buttery layers of puff pastry. Sure, you can also buy frozen puff pastry...but it is just not the same. So yes, when there comes a day with nothing on my agenda and I have patience to spare, I will tackle you, Mr. Puff Pastry. But for now, let's some with the easy-peasy phyllo...

Phyllo layers with Lemon Cream and Hazelnuts
makes 4

For the lemon cream:
1 cup sugar
zest of 2 lemons
4 eggs
1/2 cup lemon juice
1 cup unsalted butter, cut into 10 pieces

For the phyllo layers:
5 sheets phyllo pastry
1/4 cup unsalted butter, melted and cooled
10 tablespoons sugar

For the candied hazelnuts:
1 cup sugar
1/2 cup water
3/4 cup hazelnuts

Start with the lemon cream.

In a medium-size bowl, combine sugar and lemon zest. Rub zest between fingers with sugar until fragrant, and sugar becomes moist and turns a pale yellow.

Whisk in eggs and lemon juice.

Set double broiler over simmering water, place egg mixture on top. Heat to 80ºC while continuously whisking. Mixture should thicken to coat the back of a spoon.

Pour mixture into blender and cool to 60ºC. Turn on blender, slowly adding butter pieces one at a time. After all the butter is in, continue blending for 3 more minutes. Pour lemon cream into a clean bowl. Press a piece of plastic wrap on top and refrigerate for at least 4 hours.

While lemon cream is chilling, start the phyllo layers.

Preheat oven to 180ºC.

Fold the phyllo sheets in half (approximately 9" by 12" when folded). Cut a piece of parchment paper, slightly larger then the folded phyllo sheets, then place on baking sheet. With a pastry brush, generously butter the parchment with melted butter.

Place first sheet of phyllo on top of parchment. Brush melted butter on top of phyllo, then sprinkle with 2 tablespoons of sugar. Repeat with remaining phyllo sheets.

Cut the layers in half lengthwise, then into 6 equal strips. There should be 12 equal pieces.

Cover with parchment, then another baking sheet.

Bake for 15-18 minutes until golden brown. Set aside to cool.

While the pastry is cooling, start the candied hazelnuts.

Combine sugar and water in a saucepan and heat to118ºC.

Spread hazelnuts in a single layer on a frying pan and lightly toast over medium heat, about 2-3 minutes. To remove skins, rub warm hazelnuts between a kitchen towel.

When the syrup reaches 118ºC, remove from heat and pour hazelnuts into syrup. Swirl pan to coat hazelnuts evenly. Pour the mixture onto a silicone mat and let cool to room temperature.

When cooled, the syrup will harden and form a hazelnut brittle. Break into small pieces and place into the bowl of a food processor. Pulse a few times to chop nuts into small pieces.

Assemble dessert only before serving.

Scoop chilled lemon cream into a piping bag fitted with a round nozzle.

Place one piece of phyllo pastry on a small dessert plate. Pipe a layer of lemon cream on top. Sprinkle with candied hazelnuts.