Ruffled Filo Custard Pie with Stone Fruit

In this recipe for Ruffled Filo Custard Pie with Stone Fruit, a creamy vanilla custard is enclosed in crispy “ruffled” filo dough, which is then studded with slices of sweet, juicy, nectarines or other stone fruit, to make a delicious and unexpected summer dessert.

This technique of forming the “ruffled” filo is simple and fun.  It is perfect for those intimidated by working with filo dough.  All you need to do is scrunch the buttered filo pastry lengthwise and then coil it to form a spiral.  The slices of stone fruit are then tucked in between the creases of filo.  An aromatic vanilla custard is poured over the whole filo pie and it is ready for the oven.  It only takes minutes before the whole kitchen smells amazing and the filo pie emerges from the oven golden brown and delicious.

Ingredients for the Ruffled Filo Custard Pie with Stone Fruit

Besides the filo pastry, chances are that you probably have the rest of the ingredients already on hand!

• Filo pastry 14″x18″ (I used my favorite, Fillo Factory #4)
• Butter (melted)
• Ground cinnamon 
• Stone fruit of your choice (I chose Nectarines for this recipe, but any stone fruit, like peaches or nectarines will do)
• Eggs
• Granulated sugar
• Vanilla extract
• Milk and heavy cream (you can also use half an half)
• Lemon zest
• Powdered sugar (for dusting)

TIPS FOR WORKING WITH FILO DOUGH

• Do not forget to thaw your frozen filo before using, either by placing it in the refrigerator overnight, or, at room temperature for about two hours before working with it
• Do not take the filo out of its package until you are ready to use it, as filo dries out quickly
• Contrary to the popular belief that filo needs to be covered with a damp kitchen towel so it does not dry out, I never do that as it can make the filo wet.  Instead, I prefer to cover the filo with some wax or parchment paper and a kitchen towel, as I work – it always works perfectly
• If the filo tears a bit, it is not a big deal, as the tears will be hardly visible at the end!

How to Make the Ruffled Filo Pie – Step by Step 

• Make the base of the ruffled filo pie using two sheets of filo and then start forming the ruffled filo spirals

• Create the first ruffled filo spiral and place it in the center of the pan

• Continue with more ruffled sheets of filo pastry and place them around the initial spiral

• Once the pan is filled with filo spirals, thinly slice a juicy nectarine

• Tuck the thin slices in between the filo pastry layers

• Pour the custard over the filo pie and bake for 45 minutes

• Allow it to cool slightly, dust with powdered sugar and cut into wedges 

A PERFECT SUMMER DESSERT!

This is a recipe you need to try this summer, using the delicious stone fruit that are available right now.  You can serve it as part of a weekend brunch, as a special afternoon treat, or, to bring to a gathering.  It is a mouthwatering  dessert that everybody is going to love!

This recipe is a collaboration with Fillo Factory. You can find their filo dough at Whole Foods and several small local stores.  I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!

5.0 from 3 reviews

Ruffled Filo Custard Pie with Stone Fruit

 

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Prep time

50 mins

Cook time

55 mins

Total time

1 hour 45 mins

 

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: Marilena Leavitt

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.

3.5.3240

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