Serving Tips (Joye's Favorites!)
Classic pairing: strong French press coffee or masala chai
Decadent touch: vanilla ice cream melting on warm slices
Brunch darling: with extra honey and a spoonful of crème fraîche
Garden fresh: garnish with edible flowers (nasturtiums, borage) for summer gatherings
Storage and advance tips
Refrigerator (covered): Up to 3 days. Gently reheat in the microwave (45 seconds) or oven (325°F, 10 minutes).
Freezer (unbaked): Assemble phyllo and butter; freeze. Thaw overnight, add filling, and bake as directed.
Make ahead: Make the custard + pear/brie mixture a day in advance. Assemble immediately before baking.
Advanced magic: Day-old cubed slices; Layers of berries and whipped cream for a trifle.
Frequently Asked Questions
Q: Can I use puff pastry instead of phyllo pastry?
A: Not recommended—puff pastry puffs up well; the delicate layers of phyllo create the characteristic crisscrossings.
Q: Why is my cream watery?
A: Probably undercooked. Next time: Cook until the center is just set (like firm jello).
Q: Can I make this dairy-free?
A: Yes! Use plant-based butter, almond milk, and DF brie (Miyoko's brand). Skip the honey (vegan substitute: maple syrup).
Q: Can I skip the brie?
A: Absolutely! Try 1/2 cup toasted pecans + 2 tablespoons brown sugar for a nutty, caramelized version.
Q: Are pears essential?
A: No—try thinly sliced apples, peaches, or figs. Avoid watery fruits like watermelon.
Allergy Information
Contains: wheat (phyllo), dairy (butter, brie, milk), eggs
Vegetarian: Yes
Gluten-free option? No—phyllo requires wheat.
Always check ingredient labels.
Nutritional Information (per slice — 12 servings)
| Calorie | 240 |
| Fat | 14g |
| Saturated Fat | 8g |
| Carbs | 22g |
| Fiber | 1g |
| Sugar | 10g (mostly natural from pear + honey) |
| Protein | 6g |
| Sodium | 180mg |
The values are estimates. They vary depending on the brand and the quantity of honey.
Final thought
This cake doesn't come with much fanfare.
It bakes silently in the oven—the wire crackling like old parchment, the scent of honey rising—until the kitchen smells of Provence and peace.
You cut it. The crust gently cracks. The cream yields. Pear and brie melt together.
And someone at the table sighs and says:
"This is how the ordinary becomes the sacred."
This is the French way—not perfection, but presence.
Not haste, but care.
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