Berry Custard Filo Swirl looks stunning but is surprisingly easy to bake at home. I first spotted the recipe online and immediately wanted to try it. To my delight, it turned out simple and delicious. The best part is that you can choose any berries or fruits you like. I used fresh blueberries and frozen raspberries because those were what I had at hand. The original idea comes from Antoniou Fillo Pastry.
Why You’ll Love This Recipe
This filo custard dessert combines crispy golden pastry, creamy custard, and juicy berries. As a result, every bite offers a mix of textures—crunchy, soft, and silky smooth. In fact, it feels just like a bakery treat. Yet, you can easily make it right in your own kitchen.
How to Make Berry Custard Fillo Swirl
First, brush the filo pastry with butter, fold it, and shape it into a spiral. Then bake it until it turns golden. Next, pour the custard over the baked pastry so it seeps into all the layers. After that, tuck in the berries and bake the swirl again until the custard sets and the pastry becomes perfectly crisp. This really is an easy filo pastry recipe you’ll come back to again and again.
Tips and Variations
- Swap the berries for strawberries, cherries, or peaches.
- Add lemon zest or cinnamon to the custard for extra flavor.
- Try making mini custard filo spirals in muffin tins—they bake faster and look adorable at parties.
Serving Suggestion
Serve the Berry Custard Filo Swirl warm and dust it with icing sugar. It looks impressive but doesn’t stress you out in the kitchen. If you try it, share which fruits you used—I’d love to hear your version!
FAQ for Berry Custard Filo Swirl
Can I use frozen berries?
Yes! Frozen berries work beautifully in this recipe. In fact, you don’t even need to thaw them. Just press them gently into the custard before baking.
What other fruits can I use?
This dessert is flexible. For example, you can try strawberries, cherries, peaches, or even sliced apples. Just make sure the fruit isn’t too watery.
Can I make this dessert ahead?
Yes, you can prepare it a few hours in advance. Then, simply reheat it gently in the oven before serving. It always tastes best warm.
How do I store leftovers?
For best results, keep any leftovers covered in the fridge for up to 2 days. After that, reheat them in the oven to bring back the pastry’s crispiness.
Can I make mini versions?
Yes! Instead, use muffin tins for smaller custard filo spirals. As a result, they bake faster (20–25 minutes after adding custard) and are perfect for parties or gatherings.”
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Berry Custard Filo Swirl
Equipment
- 1 Round baking dish 6 cm (10 in)
- 1 Pastry brush (for buttering the filo)
- 1 Mixing bowls
Ingredients
- 375 g Filo pastry (13 oz) 14 sheets
- 150 g Butter unsalted, (5 oz) melted
Custard
- 300 ml Whipping cream (1 ¼ cups)
- 170 g Caster sugar (¾ cup)
- 3 Eggs
- 2 tsp Vanilla extract
- 125 g raspberries (4 oz)
- 125 g blueberries (4 oz)
Instructions
- Preheat oven to 180°C (350°F), fan forced, and grease a 26 cm (10 in) round baking dish.
- Melt butter in a pan
- Place one sheet of filo on your bench, brush with melted butter, then layer another sheet and brush again.
- Fold the pastry into a concertina shape and coil it into a spiral. Transfer to the dish.
- Repeat with remaining sheets until the dish is full. Brush with leftover butter.
- Bake for 20 minutes until golden. Remove and let cool slightly.
- Whisk cream, eggs, vanilla, and sugar until smooth.
- Slowly pour custard over the baked pastry, letting it sink into the folds.
- Press berries gently into the swirl.
- Bake for 35 minutes until custard sets and pastry is golden.
- Cool for 10 minutes, dust with icing sugar, and serve warm.
Enjoy!
