Ingredients
375g Antoniou Fillo Pastry
150g unsalted butter, melted
For the apples
25g unsalted butter
4 Granny Smith apples, peeled and cored, cut into 1cm cubes
2 tablespoons brown sugar
1 teaspoon cinnamon
½ cup walnuts, chopped (or any other nut)
For the custard
400ml thickened cream
1 cup caster sugar
4 eggs
1 teaspoon vanilla bean paste
To serve
Icing sugar, for dusting
Ground cinnamon, for dusting
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. Grease a 30cm round baking dish with butter.
To assemble the Fillo Cake
Lay one sheet of Fillo pastry onto your workspace, with the long side of the Fillo Pastry facing you. Brush with butter. Lay another sheet of Fillo Pastry over the first sheet and brush with butter. Using your fingers, roughly fold the Pastry in a concertina design, at approximately 3cm intervals. Coil the Pastry into a loose spiral, ensuring it is not too tight. Transfer to the edge of the baking tray. Repeat with the remaining Fillo Pastry, working around the edge of the baking dish and ending in the centre. Be sure not to compact the Pastry too closely together, as you want to create pockets for the custard to fall in when you add it.
Drizzle and brush the Fillo Pastry with any remaining butter. Bake for approximately 20 minutes or until golden. Remove from the oven and allow to cool.
To make the apples
While the Pastry is baking, prepare the apples. Place the butter and apples in a saucepan over medium heat, stir until the butter melts. Add the sugar and cinnamon and mix until combined. Cover with a lid and cook for 10 minutes, stirring occasionally. Remove from the heat and strain in a sieve over a bowl to drain any excess liquid.
To make the custard
Combine the thickened cream, eggs and vanilla bean paste, and whisk until well combined. Add the sugar and whisk constantly until the sugar has mixed in well. Gently and slowly ladle the custard over the Fillo Pastry, ensuring it seeps into all the cavities.
To make the cake
Spoon a heaped tablespoon of the apple mixture into the centre of each Fillo spiral and dot any remaining apple evenly over the rest of the dish and in the custard. Sprinkle with walnuts.
Transfer the dish back into the oven and bake for approximately 30 minutes until the Pastry is golden and the custard has mostly set. Remove the Soufra from the oven and allow it to cool for 10 minutes before sprinkling icing sugar and cinnamon over the top. Best eaten warm!
Watch how to make an Apple Pie Soufra Fillo Cake