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
Units
Scale
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.