‘Tis the season for cookies, cakes, pies and all manner of delicious desserts, but why not impress your guests with an unexpected Michelin-star treat that will blow away the rest?

Pastry chef Mary Eder-McClure of Michelin-starred Galit in Chicago has generously shared her recipe for phyllo pie with our readers below. One bite of flaky, buttery goodness and your family will have a new tradition.

See also: Weekly Recipe: Gingerbread Cookies By Chef Saiko Izawa

“Phyllo pie is my go-to dessert when I need to make something impressive yet uncomplicated,” Eder-McClure says. “Texturally phyllo pie is an adventure; crispy on top, milky and creamy in the middle, and chewy along the caramelized edges. Using only a handful of ingredients, you can create something that will leave your guests wowed and asking for the recipe after dinner. At Galit, we top the phyllo pie with caramelized local Honeycrisp apples, but even just topping it with some crushed pistachio and dried rose petals looks and tastes equally as delicious.”

This recipe is easy to follow and makes a pie to fit a 9 “x 13” pan. The star of the show is obviously the phyllo dough (which you might also know as filo dough), but the sweetened condensed milk, heavy cream and butter transform the dough into something incredible. Add orange blossom or rosewater for added depth of flavor.

“For serving, you can top with crushed nuts such as pistachios or walnuts, edible flowers, dried rose petals or fresh fruit,” chef says. “At Galit, we serve it with candied walnuts, a whipped vanilla and white chocolate pastry cream, and apples caramelized in date molasses.”

Phyllo pie

Ingredients:

  • 2 cup sweetened condensed milk
  • 2 cup heavy cream
  • 1 tsp orange blossom or rosewater (optional)
  • 1½ packages of phyllo (filo) dough sheets
  • ½ pound (2 sticks) of unsalted butter

Directions:

  1. Clarify the butter by simmering on low until it is clear and golden (there will be some solids on the bottom of the pan), strain and set aside.
  2. Take phyllo out of the packaging and lay it flat. Individually scrunch up each sheet and place layer by layer, starting at the shorter side. You will use 1.5 packets of phyllo to fill up the pan. The remaining phyllo can be refrozen as long as it's wrapped tightly.
  3. Bake in a 350-degree oven for 5 minutes or until the sheets hold their shape and feel dry. Brush with the clarified butter, making sure to get into all the grooves. Yes, it does use the whole amount of butter, so be liberal!
  4. Bake for 20 minutes or until the whole pastry is dark golden in color. While the pastry is baking, mix together the sweetened condensed milk, heavy cream and any flavoring until well combined.
  5. Immediately when the pastry is out of the oven, pour the milk mixture evenly over the top, making sure to get into all the grooves and edges. Bake for an additional 12 minutes until the edges look caramelized and bubbly.
  6. You can serve this immediately, but it slices better if you let it cool to room temp. You can also prepare this dessert a day in advance and just rewarm when ready to serve.
  7. Top with desired toppings, and enjoy!

Visit Galit in Chicago and online for more delicious dishes and inspiration.