Description
Miriam’s Apple and Custard Fillo Twist is a delightful dessert featuring layers of crisp fillo pastry filled with creamy vanilla custard and thinly sliced red apples. This recipe combines the flaky texture of buttered fillo with the sweet and spiced flavors of cinnamon-dusted apples, creating an elegant plaited pastry perfect for any occasion.
Ingredients
Scale
Pastry
- 375g Antoniou Fillo Pastry
- 180g butter, melted
- 2 tablespoons icing sugar, for dusting
- 1 teaspoon ground cinnamon
Custard Filling
- 1 cup full cream milk
- 1 egg
- 3 teaspoons cornflour (corn starch)
- 2 teaspoons white sugar
- 1 teaspoon vanilla bean paste
Fruit Filling
- 1 large red apple, peeled & thinly sliced
Instructions
- Prepare the oven and pastry: Remove the fillo pastry from the fridge to bring it to room temperature. Preheat the oven to 180°C fan forced and line a large baking tray with baking paper.
- Make the vanilla custard: In a small saucepan, whisk together the milk, egg, cornflour, white sugar, and vanilla bean paste until smooth. Place the pan over low to medium heat, stirring continuously until the mixture simmers and thickens to coat the back of a spoon. Divide the custard into two bowls and let it cool.
- Assemble the first layers: Lay one sheet of fillo pastry on a clean surface and brush generously with melted butter. Place a second sheet on top and brush with butter again. Spread one third of the cooled custard evenly over the fillo. Arrange a line of thin apple slices about 5cm from the left edge of the pastry. Lightly dust with icing sugar and sprinkle cinnamon on top.
- Repeat apple layering: Repeat the layering two more times, placing apple slices down the center line in the second layer and 5cm from the right edge in the third layer to evenly distribute the apples across the pastry surface.
- Top layers and roll: Cover the final layer of apples and custard with two more sheets of fillo pastry, brushing butter in between each sheet. You will have used a total of 8 fillo sheets. With the long edge facing you, tightly roll the layered fillo into a log and brush the outside with butter. Repeat to make a second log.
- Cut and twist: Using a sharp knife, cut each log lengthwise in half fully to create four long pieces. Place two pieces side by side with the cut sides facing upwards and twist them together to form a plait. Transfer the plait to the baking tray. Repeat with the remaining two pieces.
- Bake: Brush the plaits generously with melted butter and bake in the preheated oven for 30 minutes or until golden brown and crispy.
- Serve: Remove from the oven and dust with icing sugar. Serve warm for best flavor and texture.
Notes
- You can vary the fruit fillings by using different types of fruit, but make sure the filling maintains a similar custard consistency.
- Be gentle when handling fillo pastry as it is delicate and can dry out quickly; keep unused sheets covered with a damp cloth.
- The cinnamon and icing sugar topping adds a lovely warmth and sweetness but can be adjusted or omitted according to taste.
- Serve the twist warm to enjoy the contrast between the crispy fillo and creamy custard filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 1/12th of the pastry)
- Calories: 280 kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Fillo pastry, apple custard twist, layered pastry, baked dessert, cinnamon apple dessert, custard filling
