FILO PULL APART WITH MARMALADE NUTELLA AND CUSTARD

Ingredients:

1Kg/2.2lb Filo Pastry Sheets (10x13inch Sheets)

100g/3.5oz Butter, melted

400g/14oz Marmalade

1 Cup Nutella

 

Custard:

350ml Milk

3 Eggs

100g/3.5oz Marmalade

1/2 Tsp Ground Cardamom

1 Tbls Plain Flour

 

Topping:

50g/1.76oz Marmalade

25g/0.88oz Butter

50g Pistachios, slivered

Icing Sugar, to dust

 

Method:

Preheat oven to 180C/350F. Grease and line the inside of a 20cm/8-inch springform tin (bring the baking paper outside the base so you will be able to easily lift it of the tin).

Cover the filo pastry with a damp cloth while you work with one sheet at a time. Lay the sheet out flat and brush it with melted butter. Spoon a line of marmalade in the middle of the pastry, lengthways 1-inch down from the top and bottom, then take one long edge and fold it over to the middle. Then fold the other side over the top, like an envelope, so you have a long thin strip.

Starting by the short end, roll the pastry up into a cigar shape. aside and repeat with the rest of the filo pastry for the outside circle. For the ones in the middle spread a spoonful of nutella on top of the marmalade.

Carefully place as many pastry cigars as you can fit, standing up with the marmalade filled on the outside and nutella in the middle. Brush the tops with melted butter and bake for 30 minutes.

 

Custard –

Make the custard while the pastry is baking. Place the milk and marmalade in a saucepan, bring to a simmer till the marmalade is dissolved, then switch off the heat and let it stand for 10 minutes.

In a large jug whisk together the eggs, flour and cardamom. Pour in the milk and whisk until well combined.

Remove the pastry from the oven and pour the custard over the pastry and into the tin. Place back in the oven for 30-35 minutes, then remove it and let it stand for 15 minutes. Transfer the pie to a serving plate.

 

Topping –

Put the marmalade and butter in a small pan and warm them gently, stirring to mix together. Drizzle the marmalade over the still-warm pie, scatter with slivered pistachios and dust with icing sugar. Serve warm or a room temperature.

Enjoy!