Blueberries and custard - the perfect combo sandwiched in filo pastry.
Before you begin this recipe, take your chilled filo pastry out of the fridge to bring it up to room temperature in its packaging. NOTE: Frozen filo needs a minimum of 4 hours to defrost.
Preheat the oven to 180°C. Line a 30cm round springform baking pan with parchment paper.
Melt the butter in a small saucepan.
Lay one sheet of filo pastry onto your workspace, with the short side of the filo facing you. Brush with melted butter & lay a second sheet of phyllo on top.
Using your fingers, fold the filo in a concertina design. Transfer the folded filo to the centre of the baking pan and begin to coil it in the middle to resemble a rose.
Repeat with the remaining filo, placing it around the centre rose until the tray is full.
Brush the filo dough with the remaining melted butter and bake for approximately 15 minutes or until lightly golden.
Combine cream, sugar, eggs, vanilla and lemon zest into a medium size mixing bowl and whisk until well combined.
Pour the custard over the baked filo dough evenly then scatter the blueberries all over, pushing some of them down into the filo dough.
Transfer the tray back into the oven and bake for approximately 30 minutes or until golden and firm to touch. Remove from the oven and allow it to cool for atleast 10 minutes before removing from the pan.
Optional - sprinkle sifted icing sugar over the top and serve with ice-cream.
Ingredients
Directions
Before you begin this recipe, take your chilled filo pastry out of the fridge to bring it up to room temperature in its packaging. NOTE: Frozen filo needs a minimum of 4 hours to defrost.
Preheat the oven to 180°C. Line a 30cm round springform baking pan with parchment paper.
Melt the butter in a small saucepan.
Lay one sheet of filo pastry onto your workspace, with the short side of the filo facing you. Brush with melted butter & lay a second sheet of phyllo on top.
Using your fingers, fold the filo in a concertina design. Transfer the folded filo to the centre of the baking pan and begin to coil it in the middle to resemble a rose.
Repeat with the remaining filo, placing it around the centre rose until the tray is full.
Brush the filo dough with the remaining melted butter and bake for approximately 15 minutes or until lightly golden.
Combine cream, sugar, eggs, vanilla and lemon zest into a medium size mixing bowl and whisk until well combined.
Pour the custard over the baked filo dough evenly then scatter the blueberries all over, pushing some of them down into the filo dough.
Transfer the tray back into the oven and bake for approximately 30 minutes or until golden and firm to touch. Remove from the oven and allow it to cool for atleast 10 minutes before removing from the pan.
Optional - sprinkle sifted icing sugar over the top and serve with ice-cream.
