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 “soufra” comes from the Greek word for “ruffle,” referring to the ruffled or folded phyllo pastry that creates pockets for the custard to seep into.
Ingredients
Units
Scale
- 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 crème fraîche or thickened cream
- Blueberries: 1 cup of fresh blueberries.
- Optional Garnish: Powdered sugar for dusting.
Instructions
- Prepare the Phyllo Dough:
- Preheat your oven to 375°F (190°C).
- 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 350°F (175°C).
- 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 crème fraîche 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, don’t worry; the dessert is forgiving, and imperfections won’t 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.