Inspired by MIM by 1821's spanakopita, we filled butterey filo pastry with delicious semolina custard and fresh blueberries. Then, we wrapped it up in a parcel and using the pastry, made a crispy crinkle topping that creates the perfect dessert crunch!
Ingredients
- 1 litre milk
- 1 egg yolk
- 200g sugar
- 1 tsp vanilla essence
- Rind of one lemon, sliced into large pieces
- 150g blueberries
- 150ml cream
- 100g cornflour
- 50g fine semolina
- 50g butter
- 150g butter melted
- 1/2 packet filo pastry sheets frozen
- 100g icing sugar, to sprinkle
Method
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Step 1Place milk, egg yolk, sugar, vanilla essence and cream in large saucepan over medium heat, stirring continuously. Add lemon rind and simmer for 10 minutes, stirring continuously.
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Step 2Add cornflour and semolina and mix vigorously with a whisk to ensure there are no lumps. Reduce heat to low keep stirring for approximately 10 minutes until the custard is very thick.
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Step 3Remove from heat and add the 50g butter. Mix well then set aside.
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Step 4Using a pastry brush, grease the inside of 4 x 15cm round dishes or ramekins with melted butter.
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Step 5Lay one sheet of filo pastry into the dish with leaving the sides to overlap. Grease the inside with melted butter. Repeat with a second sheet and third sheet of filo pastry ensuring there each sheet is greased with butter.
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Step 6Spoon the custard onto the filo base and sprinkle with blueberries.
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Step 7Fold two layers of the overhanging filo pastry on top of the custard making a parcel to keep the custard secure. Fold the final sheet of overhanging filo pastry onto the top of the custard parcel, scrunching the filo pastry to create a crinkled top. Drizzle with melted butter.
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Step 8Bake at 180C for 30 minutes. Cool slightly and sprinkle with icing sugar.
Recipe Notes
I used Regas terracotta dishes which are perfect for this kind of dessert. Ensure you grease the inside of the dish well. Serve this dessert warm.
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