Ingredients

375g Antoniou Fillo Pastry
250g unsalted butter, melted
600ml thickened cream (also referred to as whipping cream in the USA)
200g caster sugar
5 eggs
1 teaspoon vanilla bean paste
Zest of 2 lemons
125g fresh blueberries
Icing sugar, for dusting

Recipe tips

During the second bake the soufra may rise. Once it is removed from the oven it will settle back in place.

This can be made in a smaller baking tray, or a larger baking tray. Only fill the tray with as much liquid as it takes (don’t overfill it).

Method

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 180 degrees Celsius. Brush a 30cm round baking tray with butter.

Combine thickened cream, sugar, eggs and lemon zest into a mixing jug and whisk until well combined. Set aside.

Lay one sheet of Filo pastry onto your workspace, with the short side of the Filo Pastry facing you. Brush with butter and lay a second sheet of Filo Pastry on top. Using your fingers, fold the Pastry in a concertina design. Transfer the folded Fillo Pastry to the centre of a 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.

Brush the Fillo Pastry with the remaining melted butter and bake for approximately 15 minutes or until lightly golden. Pour the custard over the baked Fillo Pastry evenly then scatter the blueberries all over, pushing some of them down into the Fillo Pastry.

Transfer the tray back into the oven and bake for approximately 30 minutes and golden. Remove the Soufra from the oven and allow it to cool for 10 minutes before sprinkling icing sugar over the top.