Greek filo and butter pull-apart is a dessert that is sure to satisfy any sweet tooth, especially if you’re a fan of Greek-inspired treats. Drawing inspiration from various Greek desserts and flavours, this dish combines delicate layers of filo pastry with a creamy custard infused with the warm spices of cardamom and the bright, citrusy notes of orange peel.
The pastry is made with layers of thin filo pastry, which is brushed with melted butter and then folded and coiled into rosettes. The result is a golden, crispy shell that shatters with each bite. But that’s just the beginning! The filling is a creamy custard infused with orange peel and cardamom, which is poured over the pastry and baked until it sets.
Making this dessert requires some patience and precision, but the results are well worth it. One of the keys to success is to make sure that the pastry stays moist while you work with it, so be sure to cover it with a damp cloth as you go. It’s also important to generously brush each layer with butter to ensure a crispy and flaky texture.
When it comes to baking the cake, the custard should be cooked until it sets, but be careful not to overbake it, as it can become dry. And don’t forget the finishing touches – a drizzle of golden syrup, toasted almonds, and a sprinkle of icing sugar add the perfect touch of sweetness and crunch.
While this dessert may not have a specific origin story, it’s clear that it’s been influenced by the rich culinary traditions of Greece. It’s a dessert that’s perfect for any occasion, whether you’re looking for a sweet treat to enjoy on a lazy afternoon or an impressive dessert to serve at a dinner party.
- 15 sheets Pampas Filo pastry
- 150g unsalted butter, melted
- 375ml milk
- 4 large orange peels
- 3 eggs
- 1/2 cup caster sugar
- 1/2 tsp ground cardamom
- 1/3 cup slivered almonds, toasted
- Golden syrup, to drizzle
- Icing sugar, to sprinkle
Preheat oven to 180C conventional or 160C fan-assisted. Grease and line the base and sides of a 20cm (base measurement) cake tin with baking paper.
Place pastry on bench top and cover lightly with a damp cloth to prevent pastry from drying out and cracking. Brush 1 sheet of pastry with butter. Fold lengthways into 3 (like an envelope). Coil up long strip to create a rosette. Repeat with remaining pastry and more butter.
Place rosettes of pastry, standing, in cake tin. Generously brush top with remaining butter and bake for 20-25 minutes or until golden and crisp.
Meanwhile, place milk and rind in a saucepan over medium heat and bring to a simmer. Set aside for 10 minutes. Discard peel. Whisk eggs, caster sugar and cardamom in a medium bowl until well combined. Gradually whisk in hot milk until combined.
Remove tin from oven and pour over egg mixture. Bake for another 20-25 minutes or until custard sets.
Remove from the oven and stand for 10 minutes. Cover tin with a plate lined with baking paper. Flip cake onto plate. Gently cover with serving plate and turn cake onto plate.
While still hot, drizzle with golden syrup and sprinkle with almonds and icing sugar. Serve immediately.