Ingredients
500 g fresh ricotta
zest and juice of 1 lemon
2 tbsp honey
10 sheets of Antoniou Fillo Pastry
150 g melted butter
50 g caster sugar
250 g blueberries
250 g strawberries, hulled and chopped into even pieces
250 g fresh raspberries
1 mango, sliced into small even pieces
2 kiwi fruit peeled, and sliced into even pieces
4 passionfruit
Recipe tips
Pie tin
For this recipe we used a 26cm flan tin with a removable base.
Seasonal fruits
This recipe is great at any time of year, just use whatever fruit is in season and in abundance.
Method
For this Fillo Pastry recipe, take your Fillo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Place the ricotta, lemon zest and juice and the honey in a food processor. Whizz for 30 seconds until the ricotta is soft and creamy. Transfer to a bowl, cover and keep in the refrigerator.
Preheat your oven to 180 deg C. Brush a 26cm pie tin with a removable base with butter.
Lay one sheet of Fillo on a clean bench and brush liberally with butter. Sprinkle 1 tbsp of caster sugar ensuring it covers the whole sheet. Fold in half, brush with butter and place into the base of the pie tin.
Repeat with the remaining Fillo sheets, placing each sheet in a “circular star shape” pattern. Fold any excess Fillo back into the tin, pressing it into the sides to form the crust. Brush liberally with more melted butter.
Prick the base with a fork, line with non-stick baking paper, fill with pastry weights and bake in the oven for 15 mins. Remove baking paper and weights and continue to cook for a further 5 mins uncovered. Once cooked set aside and allow it to cool completely.
Once cooled, spread the ricotta on the base and add your fruits to create a dramatic presentation! Finally drizzle with passionfruit and serve immediately.
Recipe, styling and photography by Souvlaki for the Soul.