Ingredients
375g Antoniou Fillo Pastry
150g unsalted butter, melted
Custard
300ml thickened cream (referred to as whipping cream in the US)
¾ cup (168g) caster sugar
3 eggs
1 teaspoon vanilla bean paste
125g raspberries
125g blueberries
To serve
Icing sugar
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, fan forced.
Assembling the Pastry
Grease a 26cm round baking dish with butter. 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 on top and brush with butter. Using your fingers, fold the Pastry in a concertina design. Coil the Pastry into a spiral. Transfer to the baking dish. Repeat with the remaining Fillo Pastry, until you have used all the pastry and filled your dish. 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 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. Push the raspberries and blueberries into the spiralled fillo roses and the custard.
Transfer the dish back into the oven and bake for approximately 35 minutes until the pastry is golden and the custard has mostly set. Remove from the oven and allow it to cool for 10 minutes before sprinkling icing sugar over the top. Best eaten warm!