Orange Custard Ruffled Filo Pie
 
Prep time
Cook time
Total time
 
A lovely Greek dessert with crispy filo rosettes and a delicious orange custard!
Author:
Recipe type: Dessert
Cuisine: Greek
Serves: 18
Ingredients
  • For the simple orange syrup:
  • 1 cup fresh orange juice
  • 1 cup granulated sugar
  • 1 cup water
  • --- --- orange peel, cut into ½-inch strips about 3-inches long each
  • For the filo pastry:
  • 1, 16 oz. packet thin filo dough, at room temperature
  • 3-4 oz. butter, melted
  • For the custard:
  • ½ cup granulated sugar
  • 2 lg. eggs
  • ½ cup vegetable oil
  • ½ tsp. baking powder
  • ½ tsp. vanilla extract
  • --- --- zest of one orange
  • 4 oz. plain Greek yogurt
Instructions
  1. To prepare the simple syrup, place all ingredients in a medium-sized, heavy-bottomed skillet and boil gently for about 5 minutes, or, until the syrup is reduced and you have 2 cups of orange syrup remaining. Remove from heat and let it cool completely (this can be done ahead of time).
  2. Preheat the oven to 350° F.
  3. Line two, 8-inch or 9-inch cake pans with two large sheets of parchment paper, creasing them every now and them and making sure they fit well into the bottom and up the sides of the pans. (I use clips to help them stay in place).
  4. Place the stack of filo sheets (13” x 18”) on a cutting board, with the widest side in front of you. Each stack is about 18-20 sheets of filo. With a sharp knife, cut the stack vertically through the center. You will now have two stacks of filo, each 13” x 9”. Cover one of these stacks with a piece of wax paper or plastic wrap, followed by a clean kitchen towel, and set it aside.
  5. Place the second stack of filo in front of you, so the 13” side is in front of you. Take one filo sheet and place it on the counter next to your cutting board. Lightly butter it with the melted butter. Place a second one on top of the first and brush it with butter as well. (Keep the rest of the stack of filo covered, as above, while you work). Using your fingers, scrunch it into a loose pleated strip. Form a loose spiral and place it in the middle of the prepared pan. Repeat this with the remaining filo sheets of the first stack, making 8 more filo spirals and placing them close and tight in the pan. Then, do the same with the second stack of filo and the second cake pan, so you have a total of 9 filo spirals in each pan.
  6. Brush the top of the spirals with some more butter and bake in the preheated oven for about 20 minutes until the filo is lightly brown and crisp.
  7. While the pans are in the oven, prepare the custard. In a large bowl, cream the sugar and the eggs. Add the oil, the baking powder, the vanilla, and the orange zest. To that mixture, fold in the yogurt and set aside (this step can also be done ahead of time).
  8. Remove the pans from the oven. Pour half of the orange custard mixture between the and over the spirals in the first pan and half between and over the spirals in the second pan. Return the pans to the oven and bake the rosettes for another 20 minutes, or, until the custard has set in the middle.
  9. Remove the pans from the oven and pour the cooled orange syrup evenly over the hot filo ruffles. Wait for at least fifteen minutes, until the filo slightly cools and the syrup is mostly absorbed before you serve.
Notes
You can refrigerate the leftovers for three to four days, if they even last that long!

The recipe can be easily halved to make just one pan of 8-9 filo ruffles.

Whether you use salted or unsalted butter for brushing the filo is purely a matter of choice.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/orange-custard-ruffled-filo-pie/