.png)
.png)
Mary's Kouzina Summer Berry Soufra (Greek Custard Pie)
Ingredients:
375g Fillo Pastry, room temperature
300g thickened cream
200g caster sugar
3 eggs
1 teaspoon vanilla bean paste
125g fresh blueberries
125g strawberries, sliced thin
125g raspberries
80g blackberries
Zest of 1 lime
Directions:
Preheat your oven to 180ËšC.
Combine thickened cream, sugar, eggs, vanilla into a mixing jug and whisk until well combined. Set aside.
Lay one sheet of Fillo pastry onto your workspace, with the short side of the Fillo Pastry facing you. Brush with butter and lay a second sheet of Fillo Pastry on top. Using your fingers, fold the Pastry in a concertina design.
Transfer the folded Fillo Pastry to the centre of a 30–centimetre round baking tray and begin to coil it in the middle to resemble a rose. Repeat with the remaining Fillo Pastry, placing it around the centre rose until the tray is full.
Arrange the berries within the crinkles of the Fillo pastry rosette by slotting them into the folds. Reserve some blueberries.
Pour the custard over the fruit and Fillo Pastry evenly. Scatter the reserved blueberries on top.
Transfer the tray back into the oven & bake for approximately 30–40 minutes and golden. Remove the Soufra from the oven and allow it to cool for 10 minutes before sprinkling icing sugar over the top.