Orange & Apricot Soufra
Orange & Apricot Soufra
I feel like this is what would be served to me in heaven. There’s something so incredibly decadent about the combination of pastry and custard that I find irresistible.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 120g dried apricots, chopped
- 2 cups boiling water
- 375g filo pastry, defrosted
- 250g butter, melted
- 600mL cream
- 240g caster sugar
- 5 eggs
- 1 tsp vanilla
- Zest 2 oranges
Method
- Preheat your oven to 170°C. Grease a round, shallow, ovenproof dish.
- Place the apricots into a bowl or jug and pour the boiling water over them.
- Soak for 30 mins and then drain.
- Keeping the filo under a damp cloth to stop it drying out, lay 1 sheet out and brush with melted butter.
- Keeping the filo under a damp cloth to stop it drying out, lay 1 sheet out and brush with melted butter.
- Lay out another sheet of filo, brush with butter and top with a second sheet.
- Scrunch into a long accordion again and wrap it around the centre rose.
- Continue until you have used up all of the filo and you have a full dish of filo.
- Brush the top with the last of the melted butter and bake for 15 mins.
- Whisk the cream, sugar, eggs, vanilla and orange zest together in a mixing bowl.
- Scatter half of the apricots over the pastry and then very gently pour the custard over until the dish is full.
- Top with the rest of the apricots and bake for a further 30 mins.
- Serve warm or cold with a dusting of icing sugar.
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