This Blackberry and Fig Soufra with Goat’s Cheese layers sweet figs, juicy blackberries and tangy goat’s cheese between crispy layers of filo pastry. The custard bakes into the pastry as it cooks, creating a not-too-sweet treat that’s crisp at the edges, creamy in the centre and full of contrasting textures.
Some combinations seem destined for pastry.
Figs and blackberries already work beautifully together, balancing sweetness, tartness and texture, while goat’s cheese adds a creamy tang that stops everything from becoming overly sweet.
I wanted a dessert that brought those ingredients together in a way that felt a little different from a tart or galette, and a soufra turned out to be exactly the right vehicle. The crisp layers of filo pastry create plenty of nooks and crannies for the fruit, cheese and custard to settle, while still leaving enough exposed pastry to become golden and crunchy in the oven.
Although goat’s cheese often appears in savoury dishes, it works just as well here. The tang cuts through the sweet custard, adding balance while still keeping the dessert firmly on the sweet side.
Finished with honey and pistachios, this soufra can be served as a dessert or as part of a cheese course, alongside your favourite glass of bubbles.
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Why You’ll Love this Recipe
- Plenty of contrast. Crisp filo, creamy custard, juicy fruit and tangy goat’s cheese all topped with crunchy pistachios brings something different with each bite.
- Not too sweet. The tang of the goat’s cheese balances the sweet custard, letting the figs and blackberries remain the stars of the dessert.
- Looks impressive. The spiral of pastry and pockets of fruit make it look far more complicated than it actually is.
- Works for many occasions. Serve it warm as a dessert, as part of an impressive cheese course or enjoy a slice alongside tea or coffee for an afternoon treat.
- A sweet dessert with a savoury twist. Goat’s cheese might sound unexpected, but its gentle tang balances the sweet custard beautifully without making the finished dish taste savoury.
What Is Soufra?
Soufra. Souffra. Crinkle pie. Filo custard pie. Depending on where you encounter it, you’ll see this style of pastry referred to by a surprisingly different number of names.
At its heart, a soufra is a dish made by folding sheets of filo pastry and arranging them into a spiral and baking them until crisp. A custard is then poured over the pastry before a second bake, allowing it to soak into the layers while still leaving plenty of crisp edges.
Versions of soufra can be found across parts of the Mediterranean and Middle East, where filo pastry has long been used in both sweet and savoury baking. More recently, crinkle cakes and crinkle pies have become popular online, introducing many home cooks to the technique.
One of the reasons soufra has endured is its versatility. The same basic method can be adapted with different fruits, cheeses, nuts, spices or savoury fillings depending on the season and occasion.
This Blackberry and Fig Soufra with Goat’s Cheese leans firmly into the sweet side, pairing seasonal fruit with tangy goat’s cheese, a lightly sweet custard, honey and pistachios.
Blackberry and Fig Soufra with Goat’s Cheese Recipe Ingredients
This dessert uses a relatively short list of ingredients, with each one contributing either flavour, texture or richness to the finished soufra. Exact quantities can be found in the recipe card below.
- Filo pastry. The foundation of the dessert. I use fresh filo pastry rather than frozen, though either can work, just handle according to the packet instructions and remember to keep unused sheets covered so they don’t dry out.
- Butter. Brushed between the pastry layers, helping them brown and develop flavour while encouraging crisp, flaky edges. We’re buttering every second sheet, so don’t skip it or try to replace it with milk for this recipe.
- Eggs. Form the backbone of the custard, helping it set around the pastry and fruit when baked.
- Sugar. Just enough to sweeten the custard without overwhelming the fruit, keeping the finished dessert balanced rather than overly sweet.
- Heavy cream and milk. Combined to form the silky custard that bakes into the pastry, softening the inner layers while leaving the top beautifully crisp. Don’t skip the cream, milk alone isn’t enough to thicken the custard while it bakes.
- Figs. Soft, jammy and naturally sweet. Fresh figs work best here when they’re ripe but still hold their shape.
- Blackberries. Bring bursts of tartness that balance the sweeter figs and honey. I used fresh blackberries, but you can use frozen ones if you thaw them and dry off all the moisture before adding them to the filo pastry.
- Goat’s cheese. Adds creamy pockets of tang throughout the dessert. A soft goat’s cheese works particularly well.
- Honey. Drizzled over the finished soufra, adding floral sweetness that pairs naturally with the figs and goat’s cheese.
- Pistachios. Scattered over the top for crunch, colour and a subtle nuttiness.
How to Make This Blackberry and Fig Soufra with Goat’s Cheese
This dessert comes together in stages, but none of them are particularly difficult. The result is a striking spiral of crisp pastry filled with fruit, custard and goat’s cheese.
- Prepare the tin. A springform tin makes it much easier to remove and slice the finished soufra, though it’s worth taking a few precautions to prevent custard leaks. Lining the base with baking paper and wrapping foil tightly around the outside helps keep everything contained. A standard cake tin or baking dish also works if you don’t mind serving directly from the dish.
- Create the pastry spiral. Sheets of filo are gently concertinaed before being arranged into a central spiral. Additional folded sheets are wrapped around this centre until the tin is filled.
- Bake the pastry first. An initial bake allows the pastry to crisp and begin developing colour before the custard is added.
- Prepare the fruit and custard. While the pastry bakes, make the custard and prepare the figs, blackberries and goat’s cheese.
- Add the toppings. Tuck the fruit and goat’s cheese between the ridges of pastry so they’re distributed throughout the dessert.
- Add the custard. Slowly pour the custard evenly over the pastry and fruit, allowing it to settle into the layers.
- Bake again. Return the soufra to the oven until the custard is set and the pastry is deeply golden.
- Serve and enjoy. Allow it to cool slightly before drizzling with honey and scattering over pistachios.
Recipe Tips and Tricks
- Protect your springform tin. Wrapping foil around the outside of the base helps prevent custard leaks during baking.
- Don’t compress the pastry too tightly. Leaving some space between the folds allows the custard to flow throughout the dessert.
- Allow the soufra to cool slightly before slicing. This gives the custard time to settle and makes serving easier.
Blackberry and Fig Soufra with Goat’s Cheese Recipe FAQs
What is a soufra?
A soufra is a baked filo pastry dish made by folding or crinkling sheets of pastry before baking them with a custard filling.
Can I use frozen filo pastry?
Yes. Just thaw it completely according to the packet instructions before using.
Does this taste savoury because of the goat’s cheese?
No. Although goat’s cheese is often used in savoury dishes, here it behaves much like it does when served with fresh figs and honey. It adds a gentle tang that balances the sweet custard without making the dessert taste savoury.
Can I substitute the goat’s cheese?
Cream cheese, ricotta or mascarpone would all work, though each will give a slightly different result.
How should I store leftovers?
Store covered in the refrigerator and enjoy within a couple of days.
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As the custard bakes into the pastry, some sections stay crisp while others become soft and almost pudding-like. Combined with the figs, blackberries and goat’s cheese, this sweet soufra is full of contrasting textures from the first bite to the last.
🧁 If you make this Blackberry and Fig Soufra with Goat’s Cheese, I’d love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see what you’re cooking, and if you’d like more recipes like this, the newsletter is where I share them first.
Recipe
Blackberry and Fig Soufra with Goat’s Cheese
Ingredients
- 10 sheets of filo pastry
- 60 g butter, melted
- 2 eggs
- ¼ cup caster sugar
- 100 ml heavy cream
- 150 ml milk
- 4 figs, stem removed and thickly sliced
- 6 blackberries, halved lengthways
- 20 g goat’s cheese
- Warmed honey to drizzle, to serve
- 2 tablespoons pistachios, roughly chopped, to serve
Instructions
- Start by preparing a springform tin. Line the base with baking paper, then clip the tin closed and trim away any excess paper. Take a piece of foil longer than the base of the tin and scrunch it tightly around the outside of the base and sides to help prevent the custard from leaking before it sets.
- Preheat the oven to 180°C.
- Unroll the filo pastry and cover it with a damp tea towel. Work with one sheet at a time to prevent it from drying out.10 sheets of filo pastry
- Brush one sheet of filo pastry with melted butter, then lay it into the prepared tin, allowing the pastry to fold and ruffle up the sides. Repeat with a second sheet, placing it perpendicular to the first so the base and sides of the tin are fully lined. Set aside.60 g butter
- Working with two sheets of filo pastry at a time and with the long edge facing you, brush melted butter between the sheets. Loosely fold them together in a concertina fashion, then roll them into a spiral. Place the spiral in the centre of the prepared tin.
- Continue making concertina folds and spirals with the remaining filo pastry, arranging them around the central spiral until the tin is filled. Avoid packing the pastry too tightly. Brush the top generously with melted butter, place the tin on a baking tray and bake for 15-20 minutes, or until the filo is lightly golden.
- While the pastry is baking, prepare the filling. Cut the blackberries in half lengthways, slice the figs thinly and crumble the goat’s cheese.4 figs, 6 blackberries, 20 g goat’s cheese
- In a separate bowl, whisk together the eggs, sugar and milk until combined and the sugar has dissolved.2 eggs, ¼ cup caster sugar, 100 ml heavy cream, 150 ml milk
- Remove the partially baked soufra from the oven. Gently tuck the fig slices between the folds of filo pastry, followed by the blackberry halves. Scatter over the goat’s cheese. Pour the custard evenly over the pastry, allowing it a moment to soak into the gaps between the layers.
- Return to the oven and bake on the lower rack for 20-25 minutes, or until the custard is set and the filo pastry is deep golden brown.
- Allow the soufra to cool in the tin for 10 minutes before releasing the springform ring. Carefully transfer to a serving plate, drizzle with honey and scatter with crushed pistachios. Serve warm or at room temperature.Warmed honey to drizzle, 2 tablespoons pistachios
