Ingredients
375g Antoniou Fillo Pastry
600ml thickened cream
200g caster sugar
5 eggs
1 teaspoon vanilla bean paste
Zest of 2 oranges
125g fresh raspberries
250g unsalted butter, melted
Icing sugar, for dusting
Recipe tips
During the second bake the soufra may rise. Once it is removed from the oven it will settle back in place.
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.
Combine thickened cream, sugar, eggs and orange zest into a mixing jug and whisk until well combined. Set aside.
Lay one sheet of Filo pastry onto your workspace, with the short side of the Filo Pastry facing you. Brush with butter and lay a second sheet of Filo Pastry on top. Using your fingers, fold the Pastry in a concertina design. Transfer the folded Fillo Pastry to the centre of a 30cm round baking tray and begin to coil it in the middle to resemble a rose. Repeat with the remaining Fillo Pastry, placing it around the centre rose until the tray is full.
Brush the Fillo Pastry with the remaining melted butter and bake for approximately 15 minutes or until lightly golden. Pour the custard over the baked Fillo Pastry evenly then scatter the raspberries all over, pushing some of them down into the Fillo Pastry.
Transfer the tray back into the oven and bake for approximately 30 minutes and golden. Remove the Soufra from the oven and allow it to cool for 10 minutes before sprinkling icing sugar over the top.
Recipe, video and photos by Mary’s Kouzina
Video music: That Day, Jeff Kaale
Watch how to make an Orange and Raspberry Soufra.