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Soufra by Domestic ThermoMinx


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Ingredients

8 portion(s)

  • 1 packet filo pastry, thawed to room temperature
  • 150 grams Butter, melted
  • 3 eggs, large
  • 300 ml Thickened Cream
  • 180 grams raw sugar
  • 1 tsp Vanilla Extract Paste
  • cinnamon sugar, for sprinkling
  • pistachios, for sprinkling
  • 6
    1h 40min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. 1.  Line a 20 cm cake tin with baking paper and lightly butter the sides.  Preheat oven to 180 degrees celsius fan forced.  Assemble your filo by cutting it into 5 cm ribbons.  Consentina or fan each piece of ribbon and then set your pastry "side on" in the cake tin so that when you view it from a birds eye view, you can see each fold of the fanned ribbon.

     

    2.  Pour melted butter over pastry and bake in preheated oven for 10 minutes until pastry starts to colour.

     

    3.  Add your sugar into Closed lid and mill your sugar for 10 seconds on speed 10.

     

    4.  Add your eggs, cream and vanilla paste to Closed lid.  Mix for 20 seconds speed 4.  Set aside.

     

    5.  Pour the egg/cream mixture over the filo ensuring all the pastry gets slightly covered with the custard.

     

    6.  Bake in preheated oven for 30 minutes. 

     

    7.  Sprinkle over cinnamon sugar and return to oven for a further 5-10 minutes or until custard is no longer wobbly.

     

    8.  Sprinkle with roughly chopped pistachios and serve either hot or cold.

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Accessories you need

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Tip

The success of this recipe is dependent on how well you ribbon and assemble your filo pastry. Basically when you add you egg/cream mixture, you want it to pour in between the folds of the filo so it bakes and sets between each fold of pastry.

This recipe came from my love of the Soufra served at a small little cafe in Subiaco, Perth. This recipe comes pretty close according to the husband tmrc_emoticons.)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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