Blackberry and Fig Soufra with Goat's Cheese

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.

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Course: Dessert

Cuisine: Greek, Western

Diet: blackberries, figs, filo pastry, goat's cheese, honey, pistachios

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: slices

Author: Eff | Food Daydreaming

Equipment

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

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