Coconut fillo pie is a creative addition to the world of fillo recipes. Somehow celebrating my birthday just got better.
Today I celebrate my 44th birthday!
I’m not sure I want to get into cliche territory here but boy! does time fly.
I could swear it was only yesterday when I was listening to “like a Prayer” from Madonna whilst sporting my “achy break heart-Billy Ray Cyrus” hairdo!
Life has been good. I won’t say it’s been perfect but that’s what it’s all about.
Make a mistake. Learn. Move on.
I never expected “x” amount of years ago that I would be blogging and doing something I really love. It has allowed me to expand on both a creative and culinary level.
So how does one celebrate a “same double digit” birthday?
The answer should be cake, however I always like to do things a little differently.
I’m celebrating with a coconut and fillo pita (pie).
This creation came to me whilst attempting to clear out the fridge and pantry. As you do on your birthday!
I had a box of fillo pastry leftover (from the wonderful people at Antoniou Fillo Pastry). I also saw a lonely can of coconut cream that was begging to be used.
Combined with a few eggs, a little caster sugar and some vanilla this concoction was born.
This coconut fillo pie almost like a galaktoboureko but a lot less time intensive.
Butter a few sheets of fillo. Scrunch them up in a “tapsi” (baking dish) pour over the coconut custard and half an hour later you have a gorgeous, puffed up dessert.
And that’s the way it should be.
All the best and I’ll see you next week with a few more surprises.
COCONUT FILLO PIE RECIPE
- 400ml coconut cream
- 100gr caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup macadamia nuts
- 1/4 cup raw shredded coconut
- 10-12 sheets of fillo pastry
- 50gr melted butter
- icing sugar to dust the pie
- Preheat your oven to 180 deg C and butter your baking pan with a little melted butter.
- Combine the coconut cream, sugar, eggs and vanilla in a bowl and whisk until the sugar is completely dissolved. Set aside. Place the macadamia nuts and shredded coconut in a food processor and process until the mixture resembles coarse breadcrumbs. Set this aside also.
- Lay a piece of fillo pastry on a clean bench and proceed to brush it liberally with melted butter. Scrunch the fillo sheet up in a rustic manner and lay it inside the baking tray. Repeat with the remaining fillo sheets till the baking tray is full.
- Pour the custard over the scrunched fillo ensuring the custard covers all the fillo. Sprinkle the macadamia crumble over the pie and bake for 25-30 mins until the top is golden and the fillo has slightly puffed up.
- Allow to cool for 10-15 mins before dusting with icing sugar and serving.
I used a baking pan or “tapsi” as it’s known in Greek that measured 28cm in diameter. It’s a lot smaller than the traditional larger ones.