Ruffled Filo Custard Pie with Stone Fruit
 
Prep time
Cook time
Total time
 
In this recipe, creamy vanilla custard is enclosed in crispy "ruffled" filo dough, which is then studded with slices of sweet, juicy, nectarines. A delicious, highly aromatic dessert!
Author:
Recipe type: Summer Dessert
Cuisine: Mediterranean
Serves: 6-8
Ingredients
  • 10 thin filo pastry, thawed (I used Fillo Factory #4)
  • 5-6 TBSPS. butter, melted
  • ¼ tsp. ground cinnamon
  • 1 large, firm nectarine (about 8 oz.) unpeeled, halved, and thinly sliced
  • For the custard
  • 1 cup whole milk
  • ½ cup heavy cream
  • 3 large eggs
  • ⅔ cup granulated sugar
  • 1½ tsp. vanilla extract
  • 1 TBSP. lemon (or orange) zest
  • Topping
  • - powdered sugar for serving
Instructions
  1. Remove the package of filo pastry from the refrigerator about 30 minutes before starting. Room temperature filo is easier to work with.
  2. Preheat the oven to 375° F, or, 360° F convection bake.
  3. Melt the butter. Place the butter in a small saucepan to melt, then let it cool slightly.
  4. Prepare the cake pan. Line the bottom of a 9” x 2″ cake pan with a round piece of parchment paper. Brush the paper and the sides of the pan with some of the melted butter.
  5. Make the base of the ruffled filo pie. Remove 10 sheets of filo dough from the package and place the stack on a clean work surface. Keep the sheets of filo covered while you work by placing a piece of parchment (or wax) paper and a kitchen towel over them, so they do not dry out (return the rest of the filo to the package and put it back in the refrigerator). Lay one sheet of filo on your work surface and drizzle it with some melted butter. Place it in the cake pan, from one edge to the other. Repeat with a second sheet of filo, placing it vertically on top the first one, across the cake pan. The filo dough will hang over the edges of the pan. Fold the overhanging filo edges towards the center to form a border.
  6. Create the ruffled filo spirals. Lay one sheet of filo on your work surface, with the widest side of it facing you. Brush it with melted butter and sprinkle lightly with the cinnamon. Place another sheet of filo dough on top of the first and repeat the process with the butter and cinnamon. Using your fingers, gather and fold the filo to create a loose ruffled filo strip, then coil it to form a spiral. Transfer it in the center of your pan, on top of the two base filo layers.
  7. Continue with 3 more sets of two sheets of filo pastry. Form each two-filo stack into a ruffled log and place it around the initial spiral. Form loose, not tight, spirals which have some space in between to allow space for the custard later. At the end, the entire surface of your pan should be filled with the filo spirals.
  8. Slice the nectarines. Prepare the nectarines by cutting them in half then cutting them into slices. Tuck the thin slices in between the filo pastry layers.
  9. Prepare the custard. Whisk together the sugar with the eggs. Add the vanilla extract, the milk and cream mixture, the lemon zest, and whisk again to combine well.
  10. Top with the custard. Using a ladle, slowly pour the mixture of custard over the filo spirals, making sure it is evenly distributed throughout the entire ruffled filo pie.
  11. Bake. Place the cake pan on the middle rack of the oven and bake for another 45 minutes, or, until the custard sets and the filo is crispy and golden brown. Remove from the filo and custard pie from the oven and allow it to rest for 10 minutes to cool slightly.
  12. Serve. Just before serving, dust the top with some powdered sugar. Cut into wedges and serve. A dollop of ice cream would go well with this pie as another option. Enjoy!
Notes
You can save any leftovers in the refrigerator for up to 4 days.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/ruffled-filo-custard-pie-with-stone-fruit/