Lemon and Blueberry Soufra
Lemon and Blueberry Soufra is so good! I love it! I take only 200 grams of butter and 400 ml of heavy cream with 3 eggs. On top, I used blueberries and currants.
Lemon and Blueberry Soufra Ingredients
- 375g Pastry Antoniou Fillo
- 500 ml of thickened cream
- caster sugar, 200g
- 5 eggs
- a single teaspoon of vanilla bean paste
- of two lemons
- fresh blueberries, 125g
- 250g of melted unsalted butter
- Sugar icing for dusting
- Take your Fillo Pastry out of the refrigerator and bring it to room temperature in its packaging before beginning this Fillo Pastry recipe.
- Your oven should be at 180 degrees Celsius.
- Whisk the eggs, sugar, lemon zest, and thickened cream together in a bowl until well combined. Place aside.
- With the short side of the Filo Pastry facing you, place one sheet of Filo pastry on your workspace. Place a second sheet of Filo Pastry on top and butter it. Fold the pastry in a concertina pattern with your fingers. Start coiling the folded Fillo Pastry in the middle to resemble a rose by moving it to the center of a baking sheet that is 30 cm in diameter. Place the remaining Fillo Pastry around the center rose in a similar manner until the tray is full.
- Bake the Fillo Pastry for approximately 15 minutes, or until lightly golden, brushing it with the remaining melted butter. After evenly spreading the custard over the baked Fillo Pastry, distribute the blueberries throughout, pressing some of them into the Fillo Pastry.
- Back into the oven, place the tray, and bake for about 30 minutes until golden. Before coating the Soufra with icing sugar, remove it from the oven and let it cool for ten minutes.
- Suffera may rise during the second baking. It will return to its original position once it is taken out of the oven.
- Visit our Instagram feed to see a video showing how this is manufactured.