Scrunched filo pie with vanilla custard + raspberries
This fruity, buttery pudding is one with a unique twist. Sheets of filo are painted in a glistening coat of butter, then lightly scrunched and arranged in a cake tin. Next, spoonfuls of creamy vanilla-spiked custard are dolloped haphazardly throughout, then baked in the oven until crispy and delicious.
I've included a method for making your own custard in this recipe; however, If you're feeling lazy, you might find joy in using custard from a carton instead. I won't judge!
Ingredients
For the custard:
2 cups almond milk (or milk of your choice)
1/3 cup pure maple syrup
2 tsp pure vanilla extract
3 free-range egg yolks
1 tbsp cornflour
To assemble:
12 sheets filo pastry
70g butter or coconut oil, melted
1 cup frozen raspberries
2 tbsp pinenuts
Method
Preheat your oven to 180 C, and grease a cake tin with coconut oil or melted butter.
In a bowl, whisk together the milk, maple, vanilla, egg yolks, and cornflour. Pour into a small saucepan over low heat, and cook, constantly whisking, until it comes to a gentle simmer and thickens slowly. The custard is ready when it coats the back of a spoon. Allow cooling while you prepare the pastry.
Brush 1 filo sheet with butter, then top with another sheet and brush with butter again. Fold in half, then place in the base of your prepared cake tin.
Top with half of the custard and half of the berries.
Brush another filo sheet with butter, scrunch lightly, and place inside the cake tin. Repeat with the remaining butter and filo until you have filled the cake tin.
Dollop spoonfuls of the remaining custard in and around the filo, then scatter over the berries and pinenuts.
Bake for 30 minutes or until the pastry is golden and custard is bubbling.
Allow to cool for 10 minutes or so before carefully transferring to a serving plate.
Slice into thick wedges to serve.
