Vanilla Custard Filo Pie
Servings: 8 slices
Tools you'll need:
- 25cm pie or tart dish
This vanilla custard filo pie is made up of a spiral of crispy, buttery filo pastry filled with the creamiest lemon scented vanilla custard.
INGREDIENTS LIST
Custard
- 500 ml whole milk
- 1 lemon (peeled)
- 50 g butter
- 50 g fine semolina or wheat farina (cream of wheat)
- 50 g caster sugar
- 1 medium egg (50g)
- 1 medium egg yolk
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
Filo pastry
- 1 packet filo dough (170g)
- 80-100 g butter (melted for brushing on the filo)
Decoration
- 1 tbsp icing sugar (US powdered sugar) (for decorating)
- 1/2 tsp ground cinnamon (decorating)
Preparation
- Custard: In a medium saucepan, warm the milk and lemon peel. Bring to a boil and set aside.
- In another medium pan, melt the butter and stir in the semolina, mixing until well combined.
- Remove the lemon peel from the milk and discard it, then gradually pour the milk into the semolina, mixing well until thoroughly blended without lumps.
- Next, add the sugar and bring the mixture to a gentle boil. Remove from the heat and set aside. Cover with heat resistant cling film to stop a skin forming and leave to cool slightly.
- Preheat the oven to 180°C fan / 400°F / Gas 6 and grease a glass or ceramic 25cm pie dish with some melted butter.
- Brush a filo sheet with butter and pull the two long sides towards each other in a pleated pattern.
- Twist it into a snail shape and place it in the centre of the prepared dish.
- Brush another filo sheet with butter and bring the long sides together again in a pleated pattern and coil it around the pastry in the centre. Repeat with the remaining butter and filo until you have filled the dish.
- Place the pie dish into the oven for 15 minutes until the filo is nice and golden. Meanwhile finish the custard.
- In a mixing bowl, beat the egg and egg yolk with the vanilla. Add this to the custard and mix well to combine.
- Once the filo is baked remove from the oven and pour the custard over the top into all the crevasses.
- Baking: Place it back in the oven for 18-20 minutes until the top is golden brown and the custard has puffed up.
- Remove from the oven, sprinkle with the icing sugar and cinnamon while hot, and allow it to cool for at least 10 minutes before serving.
