I’ve been on a bit of a phyllo dough kick lately.
Perhaps it’s because I’m dreaming of the bright blue waters and warmth of a Santorini vacation – yes, please.
Or maybe it’s simply because it’s hard to use an entire package of the flaky goodness in one fell swoop.
Either way, we have yet another phyllo dough dimension.
Black Lava Salt. Apricot Preserves. Baked Acorn Squash.
Is your mouth watering yet?
Salted Apricot Acorn Pie
1/2 pkg. phyllo dough, thawed
1 stick butter, melted
8 oz. apricot preserves, divided
8 oz. cream cheese, softened
2 large eggs
1 medium acorn squash, thinly sliced and seeds removed
1/8 tsp. black lava salt +
Preheat the oven to 350 degrees.
Working quickly, layer all the sheets of phyllo dough inside a deep-dish pie plate, brushing melted butter between each pastry sheet. Allow the edges of the pastry to overhang the pie dish sides, and alternate the direction of the pastry to create circular uniformity. Reserve about 2 Tbs. melted butter. Combine the reserved butter with 2 oz. apricot preserves and set aside.
Spread another 2-3 oz. of preserves atop the last layer of melted butter over the phyllo.
In a separate bowl, whip together cream cheese, egg, remaining preserves, and black salt.
Pour the filling atop the preserves within the crust.
Next, layer all the thin slices of squash atop the filling, arranging as you wish.
Whisk together the combined butter and preserves until smooth, and brush over the top of the squash. Sprinkle with extra black salt.
Bake for about 40 minutes, until everything is nice and golden.
Allow to cool for at least 4 hours (and set) before slicing.
Sweet, savory, delicious in every way.