Orange & Apricot Soufra

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.