Loosely based on a Greek favourite this beautiful and easy dessert combines the crispness of filo pastry with a delicious lemon scented custard. Use cherries, sliced peaches or berries as your fruit of choice.
Function: Added Steam, Circo Therm®
Filo Custard Dessert with Summer Fruit
Ingredients
16 sheets filo pastry
Olive oil spray
1 x 125g punnet blueberries, pitted cherries or sliced peaches
1 cup sour cream
1/2 cup milk
1/2 cup raw castor sugar
3 eggs
Finely grated rind of 1 lemon
1/2 cup flaked almonds
1/4 cup marmalade or apricot jam, warmed and sieved for brushing
Cream, for serving
Method
Preheat oven on CircoTherm® to 190°C.
Spray a sheet of filo with the olive oil spray then very lightly scrunch and place into the base of a greased 24cm deep ceramic pie dish, repeat with another 7 pastry bundles to make the base layer. Arrange half the fruit over the pastry then repeat with the remaining 8 sheets of pastry to make a layer over the top. Be careful not to squash down the pastry. Top with the remaining fruit.
Bake for 20-25 minutes until lightly golden. Cool slightly. Reduce the oven temperature to 160°C.
Whisk together the sour cream, milk, sugar, eggs and lemon rind. Pour the custard gently over the pastry and scatter over the flaked almonds.
Bake adding a low level of steam for a further 20-25 minutes until golden and custard is set. Brush gently with the warm marmalade and serve warm or cold with a drizzle of cream.
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.