Berry Custard Filo Swirl
Berry Custard Filo Swirl is a simple yet stunning dessert with golden crispy pastry, creamy custard, and juicy berries. Easy and delicious!
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.
