Ingredients
Approximately 10-12 serves
375g Antoniou Fillo Pastry
150g unsalted butter, melted
6 fresh figs, halved and thinly sliced
For the custard
300ml thickened cream
¾ cup caster sugar
3 eggs
1 teaspoon vanilla bean paste
3 tablespoons fig jam
To serve
Honey
¼ cup chopped pistachios
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 30cm round baking dish with butter. Brush one sheet of Fillo Pastry with butter. Lay the sheet of Fillo Pastry over half of the baking dish then another on the other side, allowing some overhang. Fold the overhanging pastry back into the pan to form an edge. Repeat this step with two more sheets of Fillo Pastry in the opposite direction.
Lay a 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, roughly fold the pastry in a concertina design. Coil the pastry into a spiral, ensuring it’s not too tight. Transfer to the centre of the baking dish. Repeat with the remaining Fillo Pastry, placing it around the centre spiral until the tray is full. 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. Slot the sliced figs in between the Fillo Pastry layers.
Making the custard
Combine the thickened cream and eggs and whisk until well combined. Add the sugar, vanilla bean paste and fig jam, and whisk until well combined. Slowly pour the custard over the Fillo Pastry, ensuring it seeps into the cavities.
Bake for approximately 40 minutes until the pastry is golden. Remove from the oven, drizzle with honey and scatter the chopped pistachios over the top. Best enjoyed warm.
Watch this video to learn how to make a Fig Soufra