Orange & Apricot Soufra

Orange & Apricot Soufra

1 minute, 25 seconds Read

Orange & Apricot Soufra

By: Naomi Sherman

I feel like this is what would be served to me in paradise. There’s something so extremely decadent about the mix of pastry and custard that I discover alluring.



Ingredients

  • 120g dried apricots, sliced
  • 2 cups boiling water
  • 375g filo pastry, thawed
  • 250g butter, melted
  • 600mL cream
  • 240g caster sugar
  • 5 eggs
  • 1 tsp vanilla
  • Zest 2 oranges


Method

  • Preheat your oven to 170°C. Grease a round, shallow, ovenproof meal.
  • Place the apricots into a bowl or container and put the boiling water over them.
  • Soak for 30 minutes and then drain.
  • Keeping the filo under a wet fabric to stop it drying out, lay 1 sheet out and brush with melted butter.
  • Keeping the filo under a moist fabric to stop it drying out, lay 1 sheet out and brush with melted butter.
  • Lay out another sheet of filo, brush with butter and leading with a 2nd sheet.
  • Scrunch into a long accordion onceagain and wrap it around the centre increased.
  • Continue upuntil you haveactually utilized up all of the filo and you have a complete meal of filo.
  • Brush the leading with the last of the melted butter and bake for 15 minutes.
  • Whisk the cream, sugar, eggs, vanilla and orange passion together in a blending bowl.
  • Scatter half of the apricots over the pastry and then really carefully put the custard over upuntil the meal is complete.
  • Top with the rest of the apricots and bake for a evenmore 30 minutes.
  • Serve warm or cold with a cleaning of icing sugar.


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Naomi Sherman

Naomi Sherman

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