On this recipe for Ruffled Filo Custard Pie with Stone Fruit, a creamy vanilla custard is enclosed in crispy “ruffled” filo dough, which is then studded with slices of candy, juicy, nectarines or different stone fruit, to make a scrumptious and sudden summer season dessert.
This method of forming the “ruffled” filo is straightforward and enjoyable. It’s good for these intimidated by working with filo dough. All you’ll want to do is scrunch the buttered filo pastry lengthwise after which coil it to kind a spiral. The slices of stone fruit are then tucked in between the creases of filo. An fragrant vanilla custard is poured over the entire filo pie and it’s prepared for the oven. It solely takes minutes earlier than the entire kitchen smells superb and the filo pie emerges from the oven golden brown and scrumptious.
Substances for the Ruffled Filo Custard Pie with Stone Fruit
In addition to the filo pastry, likelihood is that you just in all probability have the remainder of the components already readily available!
- Filo pastry 14″x18″ (I used my favourite, Fillo Manufacturing unit #4)
- Butter (melted)
- Floor cinnamon
- Stone fruit of your alternative (I selected Nectarines for this recipe, however any stone fruit, like peaches or nectarines will do)
- Eggs
- Granulated sugar
- Vanilla extract
- Milk and heavy cream (you may as well use half an half)
- Lemon zest
- Powdered sugar (for dusting)
TIPS FOR WORKING WITH FILO DOUGH
- Don’t forget to thaw your frozen filo earlier than utilizing, both by putting it within the fridge in a single day, or, at room temperature for about two hours earlier than working with it
- Don’t take the filo out of its package deal till you’re prepared to make use of it, as filo dries out shortly
- Opposite to the favored perception that filo must be lined with a moist kitchen towel so it doesn’t dry out, I by no means try this as it could actually make the filo moist. As a substitute, I favor to cowl the filo with some wax or parchment paper and a kitchen towel, as I work – it all the time works completely
- If the filo tears a bit, it isn’t an enormous deal, because the tears can be hardly seen on the finish!
The way to Make the Ruffled Filo Pie – Step by Step
- As soon as the pan is crammed with filo spirals, thinly slice a juicy nectarine
- Tuck the skinny slices in between the filo pastry layers
- Pour the custard over the filo pie and bake for 45 minutes
- Enable it to chill barely, mud with powdered sugar and reduce into wedges
A PERFECT SUMMER DESSERT!
It is a recipe you’ll want to do that summer season, utilizing the scrumptious stone fruit which might be obtainable proper now. You’ll be able to serve it as a part of a weekend brunch, as a particular afternoon deal with, or, to convey to a gathering. It’s a mouthwatering dessert that everyone goes to like!
This recipe is a collaboration with Fillo Manufacturing unit. You could find their filo dough at Complete Meals and a number of other small native shops. I like the standard of the Fillo Manufacturing unit merchandise and I all the time make sure that to stash a few bins within the freezer!
Ruffled Filo Custard Pie with Stone Fruit
Whole time
On this recipe, creamy vanilla custard is enclosed in crispy “ruffled” filo dough, which is then studded with slices of candy, juicy, nectarines. A scrumptious, extremely fragrant dessert!
Creator: Marilena Leavitt
Recipe kind: Summer time Dessert
Delicacies: Mediterranean
Serves: 6-8
Substances
- 10 skinny filo pastry, thawed (I used Fillo Manufacturing unit #4)
- 5-6 TBSPS. butter, melted
- ¼ tsp. floor cinnamon
- 1 giant, agency nectarine (about 8 oz.) unpeeled, halved, and thinly sliced
- For the custard
- 1 cup entire milk
- ½ cup heavy cream
- 3 giant eggs
- ⅔ cup granulated sugar
- 1½ tsp. vanilla extract
- 1 TBSP. lemon (or orange) zest
- Topping
- – powdered sugar for serving
Directions
- Take away the package deal of filo pastry from the fridge about half-hour earlier than beginning. Room temperature filo is simpler to work with.
- Preheat the oven to 375° F, or, 360° F convection bake.
- Soften the butter. Place the butter in a small saucepan to soften, then let it cool barely.
- Put together the cake pan. Line the underside of a 9” x 2″ cake pan with a spherical piece of parchment paper. Brush the paper and the perimeters of the pan with among the melted butter.
- Make the bottom of the ruffled filo pie. Take away 10 sheets of filo dough from the package deal and place the stack on a clear work floor. Maintain the sheets of filo lined whilst you work by putting a chunk of parchment (or wax) paper and a kitchen towel over them, so they don’t dry out (return the remainder of the filo to the package deal and put it again within the fridge). Lay one sheet of filo in your work floor and drizzle it with some melted butter. Place it within the cake pan, from one edge to the opposite. Repeat with a second sheet of filo, putting it vertically on high the primary one, throughout the cake pan. The filo dough will dangle over the sides of the pan. Fold the overhanging filo edges in the direction of the middle to kind a border.
- Create the ruffled filo spirals. Lay one sheet of filo in your work floor, with the widest facet of it dealing with you. Brush it with melted butter and sprinkle evenly with the cinnamon. Place one other sheet of filo dough on high of the primary and repeat the method with the butter and cinnamon. Utilizing your fingers, collect and fold the filo to create a free ruffled filo strip, then coil it to kind a spiral. Switch it within the heart of your pan, on high of the 2 base filo layers.
- Proceed with 3 extra units of two sheets of filo pastry. Type every two-filo stack right into a ruffled log and place it across the preliminary spiral. Type free, not tight, spirals which have some area in between to permit area for the custard later. On the finish, the complete floor of your pan needs to be crammed with the filo spirals.
- Slice the nectarines. Put together the nectarines by slicing them in half then slicing them into slices. Tuck the skinny slices in between the filo pastry layers.
- Put together the custard. Whisk collectively the sugar with the eggs. Add the vanilla extract, the milk and cream combination, the lemon zest, and whisk once more to mix properly.
- High with the custard. Utilizing a ladle, slowly pour the combination of custard over the filo spirals, ensuring it’s evenly distributed all through the complete ruffled filo pie.
- Bake. Place the cake pan on the center rack of the oven and bake for one more 45 minutes, or, till the custard units and the filo is crispy and golden brown. Take away from the filo and custard pie from the oven and permit it to relaxation for 10 minutes to chill barely.
- Serve. Simply earlier than serving, mud the highest with some powdered sugar. Minimize into wedges and serve. A dollop of ice cream would go properly with this pie as an alternative choice. Take pleasure in!
Notes
It can save you any leftovers within the fridge for as much as 4 days.
3.5.3240
Listed below are two different recipes from the weblog’s archive’s that use the same “ruffled filo” method:
Orange Custard Ruffled Filo Pie
Pumpkin Custard Crinkle Filo Pie
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