The universe has a funny way of bringing recipes under one’s radar.
Some years ago (too many to remember!) I saw a recipe for Souffra in The West Australian from Despina Tanner of Boucla frame (a fabulous little cafe in Subiaco). Matt Preston was visiting Perth at the time and had the good fortune of trying the Souffra at Boucla, and proclaimed it to be the “best I have had”. So obviously I saved the recipe as a “to do” for later. But later never came!
Then a month ago I mentioned the recipe to a dear friend who has a gorgeous Greek man in her life and shared it with her … she made it that weekend and declared it to be “delicious”.
Two weeks further down the track I was at a cafe in Ardross Street, South Perth, when I had an “apple pastry” which looked delightful … on first bite I knew straight away it was an adapted version of Souffra, so again the recipe “arose from the ashes” towards me!
Since then I have made it three times to “get it right” … it is amazing how one can interpret a recipe, and find things don’t quite work the way you expect them too. So it has taken time to discover how to best get the filling evenly distributed amongst the filo so that the pastry is not “raw” after baking, with too much custard pooling on the base and not enough in the filo itself.
I now know the best way to do this is to “concertina” or “fan” each sheet of pastry, then place them in the cake tin so that the slits are upright creating little grooves or pockets to catch the filling making this a most delicious (and easy) dessert.
Just in case you decide to try it yourself, let me share with you that initially I loosely rolled each sheet of filo before coiling them into the cake tin, and whilst this looked good, much of the custard fell either side of the rolls onto the base so that the filo on top tasted “raw” and was not all that pleasant to eat.
Due to nut allergy in my family I used roasted pepitas and sunflower seeds instead of pistachios as the topping, and to make them extra special I followed the process for making “maple roasted pecans” (see here) so that the seeds had a bit more flavour. You can do this too or just toast them and keep plain. To toast nuts and seeds place them on a baking tray into a preheated 180 degree fan forced oven for 5 minutes, remove and turn over, then bake for another 3 to 5 minutes or until nicely golden (cooking time depends on size of nuts/seeds and personal preference). Once baked and cooled they will keep in the fridge for some time so do more than you need and use them for other dishes (i.e. top of salads or other desserts).
In terms of the filo pastry I don’t like using frozen filo as it tends to be more delicate and difficult to manage, so I use the unfrozen Antonio brand which is in the fridge section of the supermarket. Use it straight from the fridge.
To make cinnamon sugar mix 1 part ground cinnamon to 3 parts golden caster sugar – keeps well in the pantry.
- 375g packet filo pastry (I use Antonio which is not frozen)
- 200g butter, melted
- 600g cream
- 220g golden caster sugar, or caster sugar
- 6 x 60g eggs
- 2 tsp vanilla extract
- 1 tsp sea salt flakes, or ½ tsp fine sea salt
- Cinnamon sugar for dusting
- 120g toasted pistachios, or
- 120g toasted pepitas and sunflower seeds for nut free option
- Preheat oven to 200 degrees fan forced, and place rack into middle of oven
- Brush a little of the melted butter onto sides of a solid (not spring form) 27 to 28cm round baking tin (base measurement) and line base with a circle of baking paper
- Remove filo from package, and keeping the stack of pastry sheets together, place them to the right of your cake tin with the narrow end closest to you
- Starting from the narrow end put your hands either side of each pastry sheet, lift the edges and then fold in a concertina fashion (like a fan) as you work your way up the pastry sheet until you get to the end (hard to explain … look at the pics in the post)
- Once you have done your first sheet, coil it loosely into a scroll around your index finger, and place it into the middle of the cake tin
- Continue “fanning” the rest of the sheets, placing them around the scroll in the middle until all the sheets are used up, and the entire base of the tin is covered in filo
- Brush the rest of the melted butter over the filo ensuring you coat them evenly right up to the edge of the tin
- Place tin in oven and bake 15 minutes until golden but not burnt, remove and put aside whilst you get the custard ready (I check it at 10 minutes to see where it's at, but always bake for 15 minutes)
- Remove tin from oven and reduce oven temp to 180 degrees fan forced
- Place cream, sugar, eggs, vanilla and salt into TM bowl and mix 20 seconds / speed 4 (or you can mix in a bowl by hand, but pass mix through a strainer to ensure it is smooth with no lumps of egg)
- Pour custard evenly over the filo, then very lightly press down on the pastry with the back of a spoon to ensure it is all coated in the custard (it will bob around a little as it sits on top of the custard but that is fine … you just want to ensure the filo has been dampened by the custard so that it bakes up nicely)
- Bake for 25 minutes until golden (the pastry may puff up a little but don’t worry … when it is removed from the oven and starts to cool the pastry will drop and even out)
- Remove from oven and dust generously with cinnamon sugar whilst it is still warm, allow to rest for at least 30 minutes
- Souffra can now be served warm straight from the baking tin (I wouldn’t risk trying to turn it out as the custard will still be warm and may dislodge from the base of the Souffra)
- Or once it is cold (in about two to three hours depending on weather) you can turn it out onto a serving plate and serve it straight away, or put into the fridge to get completely cold (which is how I like it)
- NB: To get the Souffra onto a serving plate, run a knife around the inside edges of the cake tin, place a tray over the top of the tin, then holding the two together turn them over so that the Souffra drops onto the tray, remove the cake tin (the baking paper should still be stuck to the base, if not remove it), place your serving plate over the base of the Souffra and flip over both the serving plate and the tray together at the same time so that the Souffra is now right side up
- Dust with a bit more of the cinnamon sugar and sprinkle with the toasted nuts or seeds
- Leftovers will keep in a sealed container in the fridge for up to three days, just remove 15 minutes before serving to take the chill of it
What temperature do you have the oven on when you are cooking the custard?
It’s ok..I found the temperature for cooking in the recipe. My mistake.
How dies add apple to the recioe?
Hi Jane … so sorry for late reply but I have been away.
In terms of adding apple to this recipe … I would suggest adding very thin apple slices in-between the layers of pastry once you have them in the tin … I haven’t done this myself, but that is what I would do. When I had the “apple pastry” in the cafe which I was later told was a “mini souffra”, from what I could see they had used a single sheet of filo, rolled it in a concertina fashion like I have shown in the post, then placed it into a cup cake liner in a muffin tin … I could then see slices of apple stuck in-between the layers so I am sure that would work … bake for exactly the same amount of time … if you do try this please let me know as I have been wanting to try this myself … many thanks for checking in xo Gina
Hi Thanks so much for sharing this recipe! I love Souffra and have made this recipe a couple of times now. The recipe is great and easy to follow. I would like to know how much butter you use? I’ve used about 100g?? I would also love a rough estimate of the depth of your fold when you constantine the fillo? I got it wrong the first time and no where near filled my tin! Have since made the folds a little shorter but the custard covered over the fillo a bit. On an aside. I found folding my fillo length ways made it easier to manage as I got to the outer edges. Thanks again!
Hi Anne … thanks so much for touching base. I use the full amount of butter in the recipe (200g) so that I get the right flavour, and also browning of the filo in the first step of baking which the butter definitely helps with. In terms of the depth of my folds, to be honest I can’t really say as I haven’t paid that much attention to it … it looks like a fan to me when I have finished, so I am guessing about 2cm, but the most important thing to remember with any recipe, is that they are always a guide, and if you have now made it couple of times and developed your own process then that is fantastic. Doing it lengthways as you suggested sounds like a great idea … I have always found it manageable doing it from the narrower end, but always do what you feel is right for you. I am so glad that you are finding this recipe to your liking, enough that you wish to perfect it, and I think you may actually be there with the adjustments you have already made … I hope that helps you Anne … happy baking xo
Hi Gina, I’ve made the recipe about 5 times now and really live it. I have had a problem with the custard not setting and being runny at the base and was wondering what I’m doing wrong.
Maxine
Hi Maxine … I am so sorry you are experiencing this … can I ask at what point are you serving the Souffra? Have you let it rest for 30 minutes to give it time to settle the custard?
I only mention this because when the Souffra is room temperature or cold from the fridge, then the custard is set which makes it easy to cut. But if the Souffra is still warm from the oven, then the custard will be a bit soft but still really lovely to eat then.
The other thing is that I am wondering if too much custard to going towards the base, and not enough is being caught in the folded layers of the filo? Are you folding the filo like a fan across the base of your tin (pictures in the post hopefully will help you with this) … this allows some of the custard to be caught in those layers so not as much falls down to the base. If there is too much on the base, and it is served warm, then I would expect that there will be quite a lot of soft custard.
Wish I could offer more explanations but they are the only two things I can think of … hope that helps xo Gina
Hi Gina
I’m plucking up the courage to make this dessert – it LOOKS easy with your specific instructions. I see you sometimes serve this cold, but I wonder if it can be made a day in advance of serving it?
Thanks for your mouth-watering recipe!
Hi Lulu … thanks for checking in … because it uses phyllo pastry my preference is to serve it on the day it is made (it can be made in the late afternoon and held at room temperature to be served after dinner), but leftovers keep well in the fridge overnight, but the pastry will be softer which personally I don’t mind … wish I could be more helpful but it does come down to personal preference … I never waste anything so I like the leftovers as much as I like it made fresh xo Gina
Love your recipe!! super easy to follow instructions. While in restaurant I had this dessert and was dying to try to make it on my own. Came out exactly as I wanted. Just superb taste. Thank you very much for putting so much effort in creating this recipe.
Oh Nina … that is such a gorgeous comment … thank you! I am really glad it all worked out … I do try my best to post the recipes in such a way that others can have success, but it doesn’t always work out that way … so thrilled you are happy with it because I love it too! xo Gina
Thankyou so much for so generously sharing this luscious recipes with all the tips you learnt along the way.
Judi … what a lovely thing to say … thank you so much xo
I had the pleasure of eating an individual souffra last night. I thought I had died and gone to heaven!! I tasted rose water and cinnamon as wlel and pistachios on top of it. The custard mainly was at the bottom but the cinnamon must have been sprinkled over the top of the first baking of the filo with some sugar which was delightful then all of a sudden this creamy filled filo at the bottom with that lovely light rose water flavour.
I came home at 11pm and looked up Souffra and here was your recipe and I am making it today. Thank you soooo much Nina.
Chris
Hi Chris … thank you so much for touching base … I absolutely love your idea of the rosewater and I must try that the next time I make this … yes, the custard does fall to the bottom, but when you fan out the phyllo pastry is helps to “catch” some of the custard so that it is amongst the pastry layers too … I do hope you like this version … good luck baking … it is such a wonderful and energising activity xo Gina
One more question please. Do you coat each filo sheet before fanning? 200gm is a lot of butter. After brushing sides of cake tin do you then use all the rest of the butter brushing the coils?
Thank you
Chris
Hi Chris … yes 200g is a lot of butter but you need that with the amount of filo … I don’t coat each sheet of filo as i put it into the tin … I just coil them, then once they are all in the tin that is when I add the butter over the top so that it falls into the spaces between the fanned filo … I hope that makes sense. Originally I buttered each sheet of filo, rolled them up and placed them into the tin, but I found the butter got trapped inside the filo and the filo didn’t crisp up very much at all making the filo dry, even with the custard around it … fanning the filo first then topping spreading the butter over it allowed all the filo to crisp up first before adding the custard xo Gina
Hi Gina, I have an oversupply of lemons and I wondered if I could add lemon juice to the custard – almost making a lemon butter? do you think that would work? cheers Bronwen
Hi Bronwen … thanks for checking in to ask. To be honest I don’t think I would do that myself because lemon is a funny ingredient to use at times, and can affect the balance of other ingredients in a way that is not expected. With the cream it may just not work and I would hate you to have a fail.
Another option would be to make a lemon sugar syrup that you can place onto the table for people to pour over their slice if they want it … I think that would be so much nicer and it keeps really well in the fridge. You can then use it over cakes, ice-cream and other desserts.
There are lots of Thermomix lemon syrup recipes “out there”, but I have done this one and is the sort of thing I would suggest … if making this I would double the recipe so that you have plenty in the fridge to last a good couple of weeks:
https://www.recipecommunity.com.au/desserts-sweets-recipes/lemon-cupcakes-with-citrus-syrup/ptyqlumw-9d870-367902-cfcd2-s4wcagas
Lemon juice also freezes really well too and I have done that it 100g lots so that it is easy for me to take out what I need to use.
I am also going to post a recipe this week for a Blueberry Lemon Yoghurt Cake that I have been making for a little while which may interest you too.
Like you I have loads of lemons to use up and I just love them … I also add a lemon cut into halves into my baking trays of veggies before I place it into the oven, and at the end of the cooking time I squeeze the baked lemon over the veggies before serving … it is a really lovely flavour.
Hope that helps Bronwen xo Gina
Hi Gina sorry if this question has already been asked
Can I make the Souffra today and serve tomorrow?
For the custard can I whisk the eggs first then add the rest of the ingredients because I don’t have a TM
Thanks
Hi Zelinda … first of all I am so sorry to have not responded earlier … I have been a bit distracted lately with “house” commitments so haven’t been on the website much.
Yes, you can make the Souffra in advance for sure … I am not sure if you have made it before, but I always keep leftovers in the fridge for the next day and have enjoyed eating them. The only issue is that it will be “cold” as opposed to room temperature, so you may prefer to take it out of the fridge and allow it to sit for 30 minutes before serving. The other issue is that the pastry won’t be crisp as it will soften in the fridge, but that hasn’t worried me in the past … it all comes down to personal taste. To me it is very similar to a Bougatsa which is filo with a custard and is kept in the fridge and served over a couple of days … the pastry softens but I have always loved it regardless.
In terms of the custard, you can definitely whisk the eggs first then add the other ingredients … the only thing I would suggest is that once all the ingredients are combined, pass it through a wire mesh to ensure that you catch any larger bits of egg so that you have a lovely fine mix.
I hope that all helps Zelinda … thanks for asking xo Gina
Hi Gina,
Can I ask if you use pouring cream or thickened cream?
Can either be used?
Thank you
Good morning Rina … I always use pouring cream … only because that is what I have on hand. I am sure that thickened cream would be fine too if that is what you prefer to use … sorry for the delay in answering … I am in the throes of house sale/redevelopment so I am not getting to check messages as quickly as I would like. Hope it has all worked out for you xo Gina
The cafe you are referring to on Ardross St is Cioccolato Espresso. I love their souffra so googled a recipe amd your page came up! My first ever souffra is chilling in the fridge right now. Thanks for sharing your recipe.
I am so happy Brady that you are trying this recipe … fingers crossed you like the result … thanks for letting me know xo Gina
Hi Gina. I first met soufra at the Dark Mofo Winter Feast in Hobart several years ago & immediately put it on my favourite sweets list. I have successfully made it at home using your recipe – thank you so much for sharing! I am wondering if I could make a half recipe? Whilst we love it, it is best for me to have it only occasionally and the full recipe makes quite a lot. Not sure about the size of pan or if other alterations need to be made. Do you have any advice?
Hi Vicki … I totally understand what you mean about limiting temptation with these types of desserts … I feel sure you could make half the recipe, and use a smaller 20cm to 22cm round tin, but not having done this myself it is hard to know how it would look, or work?
The other option – which I do often as there is only my hubby and myself at home now – is to make the full recipe and share it with family, close neighbours, or friends? I know this isn’t always ideal but it is what I have learned to do as the kids have left home and I have had to rethink the size of lots of my bakes.
Some recipes – like cakes and slices – are so easy to halve, but I suspect with this recipe using phyllo pastry which is shaped in a circle within a tin, it may prove to be fiddly and not turn out for slicing and serving as well as making it in the full recipe.
I wish I could be more helpful Vicki, but personally I wouldn’t halve this recipe myself but would make it when I know I can share it with others xo Gina 🙂
Thank you so much Gina 🙂 I have been looking for a recipe for Sweet Souffra from Boucla for years. I am over the moon that you posted this recipe. I have baked it every week for 3 weeks now, and my husband and I are still addicted. We will definitely have some winter wobbles to work off. It tastes exactly the same. My husband and I are actually dairy free, and gluten free, but could not resist this naughtiness. This weekend I am attempting to make it dairy free, with nuttelex buttery as a butter substitute and Flora professional cream as the cream part. I will let you know how it goes. I have not been able to find any good recipes for gluten free filo, or any to purchase in store, so it will have to remain gluten based for now. Hopefully it turns out nicely. If you can advise of any options in that department it will be much appreciated.
Kerryn … it was such a joy to read your message … I am so happy you found the recipe and love it.
I wish I could guide you with GF filo, but like you I am not aware of any … I feel that because it is so thin and light, it needs the gluten in the flour to be able to achieve that and not break up … all the best for fiddling with the recipe to get it to fit your dietary needs … I always believe recipes are just a guide for us all to “fiddle” with to make them as we wish xo Gina
Hi
Quick question – it seems the mixed custard is not put onto the stove or heated / thickened before pouring over the filo. Is that correct – its just the cold custard mix.
Hello Anne … yes that is right … the custard is cold and poured over the filo, then it is baked in the oven where it will hold the filo sheets together once baked … hope you try it xo
thank you, appreciate the response. I didn’t see step to cook and cool the custard so wasn’t sure. cheers
Hi Gina!
Could you let the custard and filo pastry sit in the fridge for a few hours before cooking it?
Hi Kat … I haven’t done that myself and suspect that the filo may become too wet sitting in the custard for too long before the final bake … if you are short of time and wanted to partially prepare the dish, what you could do the first part of the bake with the filo in the dish, let it cool, cover and place into the fridge along with the custard in a separate container, then put the two together for the final bake a little later on … that is what I would do … hope that helps xo