(Filo Pastry Custard Cake)

750gm thawed filo pastry

400gm butter (melted)

1 cup fresh/frozen thawed cranberries

Custard

275gm double cream

1/2 cup caster sugar

3 eggs

60ml spiced liqueur (I used Liqor 43)

Cranberry Coulis

1 cup cranberries (frozen or fresh)

1 cup caster sugar

1/2 lemon juice

Preheat oven to 180 degrees Celsius fan forced.

Start by making cranberry coulis by placing all ingredients into a pot and cooking on medium low heat until sugar has melted and cranberries are soft and explode when pushed down. Blitz using a hand held food processor and (optionally) strain through a sieve if you want a smooth coulis, but I like mine with all the texture and seeds. Place to side to cool down.

Then grab a medium large baking tray, preferably round but a rectangle shape will also work. Place one filo sheet down, then sprinkle over melted butter using a brush so that it falls all over. Place second filo pastry on top of the butter and press down to connect the two sheets with butter in the middle. Then fold the pastry (from the short side) on top of itself over and over to create and an accordion effect. Place in tray creating a circle with each accordion, wrapping itself around. Do this until all sheets have been used and you have a full tray of rounded pastry (the pastry should be placed in the tray on the ribbed side, not the flat side, check out my instagram for a full tutorial, or have a look at the picture for reference). Brush on top the excess melted butter.

Place tray in oven and allow to bake for 20 minutes, just filo.

Whilst it bakes create the custard by adding in the bowl all custard ingredients. I then fill the double cream back 1/2 way up with water, give it a shake and pour that in to get every drop of double cream. Whisk together until homogenous.

Remove tray from oven after 20 minutes and then pour the custard into all the crevices and all through the souffra, filling it up to about a thumb nail below the top, as you want the filo poking out for the crunchy top. Add in the 1 cup cranberries all scattered around into the custard and then drizzle the all the coulis over the top create a lovely red ripple effect.

Bake in the oven for 35 minutes, or until the custard has a wobble but is cooked through. Allow to cool before cutting in and serving.