Lemon and Blueberry Soufra
Ingredients
- 375 grams fillo (phyllo) pastry
- 600 grams heavy cream
- 200 grams caster sugar
- 5 eggs
- 1 teaspoon vanilla bean paste
- Zest of 2 lemons
- 125 grams fresh blueberries
- 250 grams unsalted butter, melted
- Powdered sugar, for dusting
Preparation
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180C/350F.
Combine cream, sugar, eggs, vanilla and lemon zest into a mixing jug & whisk until well combined. Set aside.
Lay one sheet of phyllo pastry onto your workspace, with the short side of the phyllo facing you. Brush with butter & lay a second sheet of phyllo on top. Using your fingers, fold the phyllo in a concertina design. Transfer the folded phyllo to the centre of a 30cm round baking tray and begin to coil it in the middle to resemble a rose. Repeat with the remaining phyllo, placing it around the centre rose until the tray is full.
Brush the phyllo dough with the remaining melted butter & bake for approximately 15 minutes or until lightly golden. Pour the custard over the baked phyllo dough evenly then scatter the blueberries all over, pushing some of them down into the phyllo dough.
Transfer the tray back into the oven & bake for approximately 30 minutes & golden. Remove the Soufra from the oven & allow it to cool for 10 minutes before sprinkling icing sugar over the top.
