100g caster sugar
juice of half a lime
Pulp from 2 passion fruit
400ml coconut cream
100g caster sugar
1 tsp vanilla extract
375g Antoniou Fillo Pastry
200g butter, melted
Spring form pan
For this size rosette cake, we used a 27cm round spring form baking pan.
Serve with a mango and mint salsa and caramelised bananas.
Preheat your oven to 180 deg C and line a spring form pan with baking paper.
Passionfruit sugar syrup
To make the syrup, combine the sugar, water and lime in a saucepan over a medium heat and allow the mixture to come to a boil. Stir in the passionfruit pulp and let the mixture simmer for 5 minutes. Once the mixture has reduced, remove from heat and set aside to cool.
To make the custard, combine the coconut cream, sugar and vanilla in a saucepan over a medium/low heat. Stir continuously until the sugar has dissolved, making sure not to bring the mixture to a boil.
In a separate bowl whisk the eggs and gradually pour in the hot coconut cream while whisking the mixture until all the cream has been added. Add the butter and whisk until combined. Strain the custard into a separate bowl and set aside.
To make the rosettes take one sheet of fillo and lay it on a clean bench with the long edge facing you. Brush liberally with butter and lay another sheet of fillo on top. Brush again with butter. Use your fingers to scrunch it the long way and then coil up the length of ruffled filo to create a rosette.
Place the rosette into the spring form pan, brush again with butter and repeat with the remaining pastry and more butter. (For this size pan you should get 9-10 rosettes).
Bake for 20 mins, remove from the oven and pour the coconut custard mixture over the partially cooked rosettes. Cook for a further 15 minutes until the custard has set. Pour half the cooled passionfruit syrup over the top while still hot. Allow to cool for 10 minutes before removing and serving with more syrup.
Recipe, styling and photography by Souvlaki for the Soul.