Ingredients
10 sheets Antoniou Fillo Pastry
150g butter, melted
50g caster sugar
500 g fresh ricotta
Zest and juice of 1 lemon
2 tbsp honey
250g blueberries
250g strawberries, hulled and chopped
250g raspberries
1 mango, sliced into small pieces
2 kiwi fruit peeled and sliced into even pieces
The pulp of 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 Filo Pastry recipe, take your Filo Pastry out of the fridge at least 2 hours before using, in its packaging, to bring it up to room temperature.
Preheat your oven to 180 degrees Celsius. Brush a 26cm pie tin with a removable base with butter.
Lay one sheet of Filo Pastry 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 minutes. Remove baking paper and weights and continue to cook for a further 5 minutes uncovered. Once cooked set aside and allow it to cool completely.
Place the ricotta, lemon zest, lemon juice and 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.
Spread the ricotta on the base and top with fresh fruit. Drizzle with passionfruit and serve immediately.
Recipe, styling and photography by Souvlaki for the Soul.
How to make a Fillo Fruit Flan