This recipe follows on from my Greek style greens pie. I used George Colombaris (Australian Masterchef judge) sweet pie recipe with some minor adaptations to make it simpler. Making filo pastry was hugely satisfying and well worth the effort, the difference in taste is significant.
Fresh Filo Pastry:
400g plain flour
1 teaspoon salt
2 tablespoons extra virgin olive oil
200ml warm water
Cornflour to dust
1/2 vanilla bean, split lengthways and seeds scraped out of the bean
2 teaspoons corn flour
2 tablespoons semolina
1/2 cup caster sugar
200ml full fat milk
100ml single cream
1/2 cup clarified butter, for brushing
Icing sugar, to dust
Cinnamon, to dust
- Preheat oven to 180◦C / 350F / Gas 4
- To make the filo place the flour, salt, olive oil and warm water into food processor, process for 1-2 minutes or until the mixture forms a ball.
- Place the dough onto a bench, lightly floured with cornflour and knead for 3-4 minutes or until smooth. Place into a lightly oiled bowl, wrap with cling film and rest in a warm place for approximately 2 hours.
- To make the custard filling place the vanilla seeds, corn flour, semolina, sugar, egg, milk and cream into a saucepan and whisk to combine. Place over a medium heat and cook, whisking continuously, until the custard boils and thickens. Spread the custard over the base of a tray. Lay a piece of cling film over the mixtures surface (this will prevent a skin from forming) and allow to cool.
- Divide the pastry dough into eight portions, roll each portion to approximately 1cm thick, dusting with cornflour to prevent sticking. Cover with a tea towel and rest for 10 minutes.
- Using a pasta machine, roll out one portion of pastry, starting at the largest setting work through to the thinnest setting, rolling the pastry through each setting 2-3 times. Laminate pastry a few times at the thickest setting. Cut the pastry sheets into lengths approximately 30cm long, dust with cornflour and using a rolling pin roll the sheet until very thin. Keep the sheets of filo between sheets of baking paper while not working with it so it doesn’t dry out.
- Grease the bottom of a 20cmx20cm (approximately) oven dish. You are going to make a parcel with the filo so the sheets need to hang over the side of the dish so that they can be folded over to the centre of filling once it has been added. Start by placing the first layer of filo (you may need two or three overlapping sheets). Grease each sheet with using a pastry brush and butter and continue until there are three layers.
- Spread the custard in the middle of the filo layers and spread evenly. Fold the overlapping sheets one at a time into the centre of the pie making sure they are each brushed with butter before the next layer is folded over. It is essential to grease the sheets very well to ensure that the pastry cooks well.
- Bake for 20-25 minutes or until golden brown. Dust with icing sugar and cinnamon
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