Coconut Fillo Pie

Coconut fillo pie - make it and share it when celebrating a special occasion. It uses a creamy, dreamy, coconut-based custard all encased in Greek fillo pastry.

Course Dessert

Cuisine Modern Greek

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Servings serves

Calories 433kcal

Author Peter G

Ingredients

400 ml coconut cream
100 gr sugar caster (superfine)
2 eggs
1 tsp vanilla extract
½ cup macadamia nuts
¼ cup shredded coconut raw
12 sheets fillo pastry
50 gr butter melted
2 tbsp icing sugar to dust the pie

Instructions

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.

Notes

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.

Nutrition