Crispy filo pastry gets baked with a light, but rich pistachio custard to create a dinner party worthy pie! Your guests will love it so much, that they'll be begging for the recipe.
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Yields:
12 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
260
Ingredients
270g
pack filo pastry sheets
50g
unsalted butter, melted
400ml
semi-skimmed milk
125ml
double cream
100g
pistachio cream/creme
2
medium eggs
75g
caster sugar
25g
pistachio kernels, roughly chopped
Icing sugar, to dust
Directions
Step 1 Preheat oven to 180°C(160°C fan) mark 4. Line
a 20.5cm round cake tin
with a large piece of
baking parchment. Lay
a sheet of filo on a clean
work surface with a long
edge closest to you
(keep remaining sheets
covered with a damp tea towel) and brush
generously with some
melted butter.
Step 2Gather the 2 short
ends and all along the
sheet to create one long,
ruffled piece. Starting
from a short end, curl
the ruffled sheet into
a loose spiral shape.
Place in the centre of
the lined cake tin.
Step 3Repeat buttering and
gathering with a second
sheet of filo, then loosely
wrap around the filo
spiral in the tin. Repeat
with the remaining filo
and butter until you
have one large spiral
filling the tin. Bake for
25min, until golden.
Step 4Meanwhile, in a large
pan, heat milk and cream
until steaming. Remove
from heat, add the
pistachio cream/creme
and stir until melted
and combined.
Step 5In a large bowl,
whisk eggs and sugar to
combine. Slowly pour
in pistachio milk mixture,
whisking constantly to
make a smooth custard.
Step 6Pour custard over the
filo pastry, sprinkle the
pistachios on top and
return to the oven for
30min, until set with
a slight wobble. Leave
to cool in tin for 10min,
then carefully remove
from the cake tin, dust
with icing sugar and
serve in slices, warm
or at room temperature.
Store in an airtight container and chill for up to 2 days. Bring to room temperature to serve or reheat in an oven preheated to 180°C (160°C fan) mark 4 for 20-25min, until piping hot all the way through.
Are you after more showstopper, dinner party dessert options? Then look no further!
Per serving:
Calories: 260
Protein: 6g
Total fat: 15g
Saturates: 7g
Carbs: 25g
Total sugars: 13g
Fibre: 1g
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Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
