Name: Poached Fruit on a Vanilla Custard Filo Pillow Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 18 sheets filo pastry; 1/3 cup butter melted; 3 cups thick vanilla custard; 1 1/2 cups mandarin juice fresh; 1 1/2 cups chardonnay; 1 cup raw sugar; 1 cinnamon stick; 6 medjool dates pitted; 6 figs halved; 3/4 cup walnuts

by Mailden Last updated on 07/10/2019

Inspired by a gorgeous Greek pastry-thing I had the other day, and my love of poached figs. - Mailden

Ingredients

18 sheets filo pastry
1/3 cup butter melted
3 cups Pauls thick vanilla custard
1 1/2 cups mandarin juice fresh
1 1/2 cups chardonnay
1 cup raw sugar
1 cinnamon stick
6 medjool dates pitted
6 figs halved
3/4 cup walnuts

Method

Step 1

Preheat oven to 190C.
Step 2

Lay filo sheets out on a clean bench. Cover with a slightly damp, clean tea towel.
Step 3

Take aside one sheet of filo and lightly brush with melted butter. Lay 2 more sheets on top, brushing each layer with butter.
Step 4

Dollop 1/2 cup of the custard on a narrow end of the pastry, leaving a 10cm border at the bottom and to each side. Fold bottom edge of the pastry over the custard and then fold in sides. Continue folding up the length of the sheet until fully enclosed. Place on an oven tray lined with baking paper
Step 5

Repeat steps 3 and 4 until all 6 parcels are on the baking tray.
Step 6

Brush the tops of the parcels with butter and bake in the oven on a tray for 30 minutes or until crisp and beginning to turn golden.
Step 7

Meanwhile, pour the chardonnay, mandarin juice, sugar and cinnamon into a pan and heat while stirring until the sugar dissolves.
Step 8

Add the dates, figs (flesh side down) and walnuts and simmer over a low heat for 10 minutes. Gently turn the figs and dates over and continue cooking for a further 10 minutes
Step 9

Once the filo parcels are cooked, serve warm, topped with the fruit, walnuts and a few spoonfuls of the poaching syrup