Lemon and Blueberry Soufra is a delightful Greek-inspired dessert combining the tangy flavor of lemon with the sweet burst of blueberries, all layered in a creamy, custardy pastry. This dessert is light, refreshing, and perfect for any occasion, from casual gatherings to elegant dinners.
Why Youโll Love This Recipe
- Refreshing flavors: The citrusy tang of lemon balances beautifully with the natural sweetness of blueberries.
- Unique texture: Soufra combines the creaminess of custard with the delicate flakiness of phyllo pastry.
- Easy to customize: You can easily tweak the ingredients to suit your preferences or what you have on hand.
- Perfect for entertaining: Its elegant appearance makes it an ideal choice for special occasions.
- Make-ahead friendly: Soufra tastes even better the next day, as the flavors meld together.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Phyllo pastry sheets
- Fresh blueberries
- Lemon zest and juice
- Eggs
- Sugar
- Milk
- Vanilla extract
- Butter
Directions
- Preheat your oven to 350ยฐF (175ยฐC) and grease a baking dish.
- Layer phyllo sheets in the dish, brushing each layer with melted butter. Let the edges crinkle for texture.
- Scatter fresh blueberries over the layered phyllo.
- In a mixing bowl, whisk together eggs, sugar, milk, lemon juice, lemon zest, and vanilla extract to create the custard mixture.
- Pour the custard mixture evenly over the phyllo and blueberries.
- Bake in the preheated oven for 40-50 minutes, or until the custard is set and the top is golden brown.
- Allow the soufra to cool before slicing and serving.
Servings and Timing
- Servings: 8
- Prep time: 20 minutes
- Cook time: 40-50 minutes
- Total time: 1 hour 10 minutes
Variations
- Berry mix: Substitute or add raspberries, blackberries, or strawberries for a mixed berry version.
- Citrus twist: Add a splash of orange juice or zest for a unique citrusy flavor.
- Honey drizzle: Top with a drizzle of honey for a touch of natural sweetness.
- Nutty addition: Sprinkle crushed pistachios or almonds between the phyllo layers for added texture.
- Gluten-free option: Use gluten-free phyllo sheets if available.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual portions in the oven at 300ยฐF (150ยฐC) for 10-15 minutes to retain crispness. Avoid reheating in the microwave, as it may make the pastry soggy.
FAQs
What is soufra?
Soufra is a traditional Greek dessert made with phyllo pastry, custard, and various fillings, such as fruit or nuts.
Can I use frozen blueberries?
Yes, frozen blueberries work well. Thaw and drain them before using to avoid excess moisture.
Can I make this dessert ahead of time?
Absolutely! Lemon and Blueberry Soufra can be made a day in advance, and it often tastes better after the flavors meld overnight.
Do I have to use phyllo pastry?
Phyllo is essential for the authentic texture of soufra, but you can experiment with puff pastry as a substitute.
How do I prevent phyllo from drying out?
Cover unused phyllo sheets with a damp towel while assembling the dish to keep them from drying out.
Can I make this dairy-free?
Yes, substitute the milk with almond, soy, or coconut milk, and use a plant-based butter alternative.
Whatโs the best way to zest a lemon?
Use a microplane or fine grater, avoiding the bitter white pith underneath the yellow skin.
Can I freeze soufra?
Soufra doesnโt freeze well due to the custard, but itโs best enjoyed fresh or stored in the fridge.
What can I serve with soufra?
Serve soufra with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Is this recipe kid-friendly?
Yes, the sweet and tangy flavors are a hit with kids and adults alike!
Conclusion
Lemon and Blueberry Soufra is a show-stopping dessert that beautifully balances flavor and texture. Whether youโre serving it for a family dinner or a festive gathering, this recipe is sure to impress. The refreshing combination of lemon and blueberries, paired with the delicate phyllo and creamy custard, makes it a treat youโll want to make again and again. Enjoy every bite!
Print
Lemon and Blueberry Soufra
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Lemon and Blueberry Soufra is a delightful Greek dessert that combines layers of crispy phyllo dough with a creamy lemon-infused custard and fresh blueberries. The term โsoufraโ comes from the Greek word for โruffle,โ referring to the ruffled or folded phyllo pastry that creates pockets for the custard to seep into.
Ingredients
- Phyllo Dough: One 16-ounce package, typically found in the frozen dessert or frozen fruit section of the supermarket.
- Butter: 1 cup (2 sticks) of unsalted butter, melted.
- Custard Mixture:
- 5 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 2 1/2 cups crรจme fraรฎche or thickened cream
- Blueberries: 1 cup of fresh blueberries.
- Optional Garnish: Powdered sugar for dusting.
Instructions
- Prepare the Phyllo Dough:
- Preheat your oven to 375ยฐF (190ยฐC).
- Lay out a single sheet of phyllo dough on your workspace with the short side facing you.
- Brush the sheet with melted butter, then place a second sheet on top and brush it with butter as well.
- Using your fingers, fold the layered phyllo sheets into an accordion or concertina pattern along the long side.
- Gently roll the folded phyllo into a spiral shape resembling a rose and place it in the center of a buttered 10 to 12-inch springform or cake pan with at least 2-inch high sides.
- Repeat the process with the remaining phyllo sheets, arranging each around the center spiral to fill the pan.
- Brush the assembled phyllo with any remaining melted butter.
- Bake the Phyllo Base:
- Bake in the preheated oven for 20-30 minutes, or until the phyllo is golden brown.
- Remove from the oven and reduce the oven temperature to 350ยฐF (175ยฐC).
- Prepare the Custard:
- While the phyllo is baking, whisk together the eggs and sugar in a large bowl until well combined.
- Add the vanilla extract and lemon zest, mixing thoroughly.
- Stir in the crรจme fraรฎche or thickened cream until the mixture is smooth.
- Assemble and Bake:
- Pour the custard evenly over the baked phyllo base, ensuring it seeps into the folds.
- Sprinkle the fresh blueberries over the top, gently pressing some into the custard.
- Return the pan to the oven and bake for an additional 35-40 minutes, or until the custard is set and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove from the oven and allow the soufra to rest for 20 minutes.
- If using a springform pan, carefully remove the outer ring.
- Dust with powdered sugar if desired, slice into wedges, and serve warm.
Notes
- Ensure the phyllo dough is at room temperature before handling to prevent tearing.
- If the phyllo sheets tear during assembly, donโt worry; the dessert is forgiving, and imperfections wonโt be noticeable after baking.
- Leftovers can be stored covered in the refrigerator for up to three days. Reheat slices gently in the microwave on a low setting before serving to restore the texture.
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