Lemon & Blueberry Soufra
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Recipe Intro From marys_kouzina
This flaky Lemon & Blueberry Soufra combines layers of butter phyllo, lemony custard, and fresh blueberries.
- Recipe Card
Recipe Card
ingredients
- 375 grams fillo 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
Method
Step 1
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.
Step 2
Preheat your oven to 180 degrees Celsius or 350 degrees Farenheit.
Step 3
Combine cream, sugar, eggs, vanilla and lemon zest into a mixing jug & whisk until well combined. Set aside.
Step 4
Lay one sheet of Fillo pastry onto your workspace, with the short side of the Fillo Pastry facing you. Brush with butter & 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 30cm 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.
Step 5
Brush the Fillo Pastry with the remaining melted butter & 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.
Step 6
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.