Lemon and Blueberry Soufra is a luscious and tangy dessert that combines the richness of phyllo dough, the brightness of lemon, and the sweetness of fresh blueberries. This Mediterranean-inspired treat is light, creamy, and perfect for any occasion, from casual dinners to elegant gatherings.
Why You’ll Love This Recipe
- Perfect Flavor Harmony: The zesty lemon and sweet blueberries create a delightful balance of tart and sweet.
- Unique and Sophisticated: A twist on traditional Mediterranean desserts, it’s sure to impress guests.
- Easy to Make: Despite its elegant appearance, this recipe is straightforward and beginner-friendly.
- Versatile: Works as a dessert or a fancy brunch option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Phyllo dough
- Butter (melted)
- Cream cheese
- Greek yogurt
- Eggs
- Granulated sugar
- Lemon zest
- Lemon juice
- Blueberries (fresh or frozen)
- Powdered sugar (for garnish)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Lay a sheet of phyllo dough in the dish, brush with melted butter, and repeat until you have a base of 6-8 layers.
- In a bowl, beat cream cheese, Greek yogurt, eggs, sugar, lemon zest, and lemon juice until smooth and creamy.
- Pour half of the cream cheese mixture over the phyllo base.
- Sprinkle blueberries evenly over the mixture.
- Add another 6-8 layers of phyllo on top, brushing each layer with butter.
- Pour the remaining cream cheese mixture over the top layer of phyllo.
- Bake for 35-40 minutes, or until the top is golden and set.
- Allow the soufra to cool before dusting with powdered sugar and serving.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Mixed Berries: Substitute blueberries with raspberries, blackberries, or a combination of berries.
- Citrus Twist: Add orange zest for a more complex citrus flavor.
- Nutty Addition: Sprinkle chopped almonds or pistachios between the phyllo layers for added texture and flavor.
- Honey Drizzle: Drizzle honey over the top for extra sweetness and shine.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual slices in the oven at 300°F (150°C) for 10 minutes.
- Freezing: Soufra can be frozen before baking. Assemble the dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
FAQs
1. What is soufra?
Soufra is a Mediterranean dessert made with layers of phyllo dough and a custard-like filling, often flavored with citrus or other sweet ingredients.
2. Can I use frozen blueberries?
Yes, frozen blueberries work well; just make sure to thaw and drain them before using.
3. Can I make this dessert ahead of time?
Yes, you can prepare the soufra up to a day in advance and bake it just before serving.
4. Can I use pre-made phyllo cups instead of layering dough?
Yes, phyllo cups can be a quick and easy alternative for individual servings.
5. How do I prevent phyllo dough from drying out?
Keep phyllo dough covered with a damp towel while working to prevent it from drying out.
6. Can I substitute Greek yogurt with something else?
Yes, sour cream or plain yogurt can be used as a substitute for Greek yogurt.
7. Is it necessary to use butter between each layer of phyllo?
Butter adds flavor and helps the layers crisp up, but you can use a neutral oil or cooking spray as a lighter alternative.
8. What is the best way to serve soufra?
Serve it slightly warm or at room temperature with a dusting of powdered sugar or a dollop of whipped cream.
9. Can I make this recipe gluten-free?
Yes, use gluten-free phyllo dough, which is available in many specialty stores.
10. Can I double the recipe for a larger crowd?
Absolutely! Use a larger baking dish and adjust the baking time as needed, ensuring the top is golden and set.
Conclusion
Lemon and Blueberry Soufra is an elegant and delicious dessert that will leave your taste buds singing. The combination of zesty lemon, juicy blueberries, and crispy phyllo dough creates a dish that is both light and indulgent. Whether you’re hosting a dinner party or simply treating yourself, this recipe is sure to be a hit. Give it a try and enjoy the delightful flavors of the Mediterranean!
Print
Lemon and Blueberry Soufra
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Description
Lemon and Blueberry Soufra is a delightful twist on a traditional Greek custard pie, combining zesty lemon flavor with juicy blueberries. This creamy, tangy dessert is baked in crispy layers of phyllo dough and topped with powdered sugar, making it a stunning centerpiece for any gathering or a comforting treat for yourself.
Ingredients
For the Soufra Filling:
- 2 cups (500ml) whole milk
- 1 cup (240ml) heavy cream
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup (150g) fresh or frozen blueberries
For the Phyllo Crust:
- 8–10 sheets of phyllo dough, thawed if frozen
- 1/2 cup (115g) unsalted butter, melted
For Garnish (Optional):
- Powdered sugar
- Extra blueberries
- Lemon zest
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the Phyllo Layers:
- Lay one sheet of phyllo dough in the pan and brush it lightly with melted butter. Repeat with remaining phyllo sheets, brushing each layer with butter. Let the edges of the phyllo slightly overlap the dish.
- Make the Custard Filling:
- In a medium saucepan, heat milk, cream, and sugar over medium heat until the sugar dissolves and the mixture is warm but not boiling.
- In a separate bowl, whisk eggs, flour, vanilla extract, lemon juice, and lemon zest until smooth.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid scrambling.
- Assemble the Soufra:
- Scatter blueberries evenly over the phyllo layers. Pour the custard mixture over the blueberries, ensuring they are evenly distributed. Fold any overhanging phyllo edges over the filling for a rustic look.
- Bake:
- Bake in the preheated oven for 35-40 minutes, or until the custard is set and the phyllo is golden brown.
- Cool and Garnish:
- Let the soufra cool to room temperature. Dust with powdered sugar and garnish with extra blueberries and lemon zest before serving.
Notes
- If using frozen blueberries, thaw and pat them dry before adding to avoid extra moisture.
- Serve warm or chilled, depending on your preference.
- Store leftovers in the refrigerator for up to 3 days.