@roubasfoodjourney: Filo with custard filling — and this is my easy one tray version for when you need to take something homemade somewhere special. 🤍 Filo pastry, silky custard, sugar syrup. That’s it. No piping, no fuss — just layer it all in one tray and bake. The best part? Make it a day ahead and it actually tastes even better once it’s had time to set in the fridge. So you’re not rushing on the day. Because turning up with something homemade — that’s how you honour an invitation. Recipe below. 👇 Sahtan. 🤍 Sugar Syrup 2 cups sugar 1 cup water 1 teaspoon lemon juice Custard Filling 6 cups milk ½ cup sugar 6 tablespoons custard powder 4 tablespoons cornflour 2 teaspoons vanilla paste Pastry 25 filo pastry sheets (thick style) 150 grams ghee, melted, plus 2 extra tablespoons 1⁄4 cup ground pistachios 👉🏽 Combine the sugar, water and lemon juice in a small saucepan and simmer over medium heat, stirring until the sugar dissolves and the syrup thickens slightly. Set aside to cool completely — this can be made up to a week ahead. 👉🏽 Whisk the milk, sugar, custard powder and cornflour together cold in a saucepan until smooth, then place over medium heat, stirring constantly until thickened. Remove from heat, stir through the vanilla paste and pour into a bowl. Cool for 10–15 minutes, whisking occasionally so it doesn’t set or form a skin. 👉🏽 Preheat oven to 180°C fan-forced (190°C conventional / 375°F). Brush your tray with 2 tbsp melted ghee. Layer 15 sheets of filo one at a time, brushing ghee between every layer — more layers underneath helps support the custard. 👉🏽 Spread the cooled custard evenly over the base. Fold any overhanging filo over the custard on all sides. Layer the remaining filo on top, brushing ghee between every sheet, then finish with a generous brush of ghee over the top. Trim any excess filo and cut the top layer into pieces before baking. 👉🏽 Bake 35 minutes until deep golden brown. As soon as it comes out of the oven, drizzle the cold syrup evenly over the hot pastry — syrup must be cold and pastry hot to keep the layers crisp. Garnish with ground pistachios and refrigerate for a few hours #fyp #foryou #custard #dessert

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Friday 07 August 2026 11:01:37 GMT