I love, love, LOVE cherries, and the peak of my summer is eating them straight from my cherry tree. Unfortunately, this is a short-lived pleasure, since I’m allergic to cherries. My solution? Enjoy one fresh, then bake the rest into delicious desserts — like this cherry twist on a traditional Greek Soufra, or these delicious cherry crumble pie bars.
I’ve always been fascinated by filo pastry but rarely get the chance to work with it. Every time I go to Sweden, I buy it in bulk and dive into the world of filo. Soufra is a perfect example of what you can make with it.
This Cherry Soufra is crispy, tangy, and creamy, yet surprisingly light and easy to make. With just a handful of ingredients, you can whip up this dairy-free dessert in no time! So get ready to invite friends over and delight your guests and family.
Enjoy!
Cherry Soufra
Ingredients
- 15 sheet Filo Pastry
- 70 g unsalted dairy-free butter melted
- Custard
- 200 ml dairy-free heavy cream
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 5 tbsp cherry jam
Instructions
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Brush the bottom of a round baking pan (about 20–25cm) with butter. Working with one filo sheet at a time, line the bottom of the pan. If the edges stick out over the sides, fold them in against the pan to form an edge with the pastry. Keep the remaining sheets covered with a damp cloth or in a closed bag so they don't dry out while you work.
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Brush the filo sheet with butter, then repeat the layering process 5–7 times. Be careful to avoid cracks in the pastry — these can let the custard leak into the pan and cause the Soufra to stick.
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To create the crinkled top layer, take one filo sheet, brush it with butter, and cover with a second sheet. Fold the stacked sheets accordion-style, like a paper fan, then roll the folded strip into a spiral and place it in the center of the pan. Repeat this process — folding two sheets of filo into an accordion and then place them around the central spiral. Leave a little space between spirals until you reach the edges of the pan.Bake the filo base for 10 minutes at 180°C
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Meanwhile, make the custard: in a medium bowl, whisk together the dairy-free cream, sugar, eggs, and vanilla extract until well combined.
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Remove the pastry from the oven and pour the custard evenly and slowly over the top, letting it seep into all the pockets along the folds.
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Spoon the cherry jam into the largest custard-filled pockets, spreading it evenly until you run out. As it bakes, the jam will melt and sink slightly deeper into the Soufra.
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Bake at 180°C for 40–45 minutes, until golden and the custard is fully set.