Berry Custard Filo Swirl Recipe

ByHarry Bern
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Introduction

This Berry Custard Filo Swirl is a delightful dessert combining crispy, buttery filo pastry with a creamy vanilla custard and fresh berries. The spiral shape makes it as beautiful as it is delicious, perfect for impressing guests or treating yourself.

A round tart with a golden-orange crust filled with a creamy yellow custard base. On top, swirled brown caramelized layers create a textured pattern, and scattered dark blueberries add deep purple spots. The tart is dusted with white powdered sugar that lightly covers the surface, making it look soft and sugary. The tart sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 375 g filo pastry (13 oz) (14 sheets)
  • 150 g unsalted butter (5 oz), melted
  • 300 ml whipping cream (1 ¼ cups)
  • 170 g caster sugar (¾ cup)
  • 3 eggs
  • 2 tsp vanilla extract
  • 125 g raspberries (4 oz)
  • 125 g blueberries (4 oz)

Instructions

  1. Step 1: Preheat the oven to 180°C (350°F), fan forced, and grease a 26 cm (10 in) round baking dish.
  2. Step 2: Melt the butter in a pan and set aside.
  3. Step 3: Place one sheet of filo on your work surface and brush with melted butter. Layer another sheet on top and brush again.
  4. Step 4: Fold the layered pastry into a concertina shape and coil it into a spiral. Transfer the spiral to the prepared baking dish.
  5. Step 5: Repeat the layering, folding, and coiling process with the remaining filo sheets until the baking dish is full. Brush the top with any leftover melted butter.
  6. Step 6: Bake the filo spiral for 20 minutes, or until golden. Remove from the oven and let it cool slightly.
  7. Step 7: In a bowl, whisk together the whipping cream, eggs, vanilla extract, and caster sugar until smooth.
  8. Step 8: Slowly pour the custard mixture over the baked filo, allowing it to sink into the folds of the pastry.
  9. Step 9: Gently press the raspberries and blueberries into the custard and filo swirl.
  10. Step 10: Return the dish to the oven and bake for an additional 35 minutes, or until the custard has set and the pastry is golden.
  11. Step 11: Let the dessert cool for 10 minutes, dust with icing sugar, and serve warm.

Tips & Variations

  • Use fresh or frozen berries depending on seasonal availability; frozen berries should be thawed and drained before using to avoid excess moisture.
  • For extra flavor, add a teaspoon of lemon zest to the custard mixture.
  • If you prefer a crunchier texture, bake the filo spiral a few minutes longer before adding the custard.
  • Swap the berries for chopped stone fruits or apples for a different twist.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a low oven (around 150°C/300°F) for 5–10 minutes to refresh the crispness of the filo before serving.

How to Serve

A single pastry with twisted and curled edges sits in the center of a white plate, showing layers of golden brown, flaky dough with a slightly crispy texture on top. The layers beneath reveal a deep red and purple mixture of berries, some visibly crushed and oozing slightly. The entire pastry is dusted generously with white powdered sugar, which also lightly covers the plate around it. The white plate rests on a white marbled textured surface, making the colors of the pastry and berries stand out vividly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filo spiral in advance?

Yes, you can assemble the filo spiral and refrigerate it for a few hours before baking. Just cover it well to prevent the pastry from drying out.

What can I use instead of whipping cream?

If you don’t have whipping cream, you can substitute with half-and-half or full-fat milk, but the custard will be less rich and creamy.

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Berry Custard Filo Swirl Recipe

★★★★★

4.6 from 76 reviews
  • Author: Harry
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Berry Custard Filo Swirl is a delightful dessert featuring crispy, golden filo pastry spirals filled with a smooth, creamy vanilla custard and topped with fresh raspberries and blueberries. Baked to perfection, this treat combines flaky texture with rich sweetness, making it an impressive yet easy-to-make dessert for any occasion.

Ingredients

Scale

Filo Pastry Swirl

  • 375 g Filo pastry (13 oz) (14 sheets)
  • 150 g Unsalted butter, melted (5 oz)

Custard

  • 300 ml Whipping cream (1 ¼ cups)
  • 170 g Caster sugar (¾ cup)
  • 3 Eggs
  • 2 tsp Vanilla extract

Fruit Topping

  • 125 g Raspberries (4 oz)
  • 125 g Blueberries (4 oz)

Instructions

  1. Preheat the oven: Preheat your oven to 180°C (350°F), fan forced. Grease a 26 cm (10 inch) round baking dish to prevent sticking.
  2. Melt the butter: Gently melt the unsalted butter in a pan until fully liquid, ensuring it’s ready for brushing the filo sheets.
  3. Layer the filo: Place one sheet of filo pastry on your bench and brush it lightly with melted butter. Layer another sheet on top and brush again with butter. Repeat this layering to combine two sheets at a time for easier handling.
  4. Shape the filo swirl: Fold the layered filo sheets into a concertina (accordion) shape, then coil it into a spiral shape that will fit inside your prepared baking dish. Transfer the coiled filo carefully to the dish.
  5. Fill the dish: Continue repeating the layering, folding, and coiling process with the remaining filo sheets until the baking dish is full. Brush the entire filo swirl generously with any leftover melted butter.
  6. Bake the filo base: Place the baking dish in the preheated oven and bake for about 20 minutes or until the filo is golden and crisp. Remove from the oven and let it cool slightly.
  7. Prepare the custard: In a mixing bowl, whisk together the whipping cream, eggs, vanilla extract, and caster sugar until the mixture is smooth and well combined.
  8. Pour custard over filo: Slowly pour the custard mixture evenly over the baked filo swirl, making sure it seeps into the folds and pockets of the pastry.
  9. Add the berries: Gently press the raspberries and blueberries into the custard and filo swirl, distributing them evenly to infuse flavor and color.
  10. Bake the assembled dessert: Return the dish to the oven and bake for an additional 35 minutes or until the custard is set and the filo turns a beautiful golden brown.
  11. Cool and serve: Allow the dessert to cool for about 10 minutes. Before serving, dust the top with icing sugar for a sweet finishing touch. Serve warm for the best taste and texture experience.

Notes

  • Handle filo pastry carefully as it dries out quickly; keep unused sheets covered with a damp cloth.
  • For a richer custard, you may substitute some of the whipping cream with whole milk.
  • If fresh berries are not available, frozen berries can be used but ensure they are thawed and drained properly.
  • The dessert is best enjoyed warm on the day it is made to preserve the crispness of the filo.
  • To make brushing easier, use a pastry brush and work slowly to avoid tearing the delicate filo sheets.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Keywords: berry custard filo swirl, filo dessert, baked custard, raspberry blueberry dessert, flaky pastry dessert

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