Lemon & Blueberry Filo Soufflé

_INGREDIENTS

_INSTRUCTIONS

1. Preheat the oven to 175°C (fan). Grease a round baking dish or springform tin generously with melted butter. If using a springform tin, place it on a baking tray to catch any butter drips.
2. Defrost the filo pastry if frozen. Lay one sheet flat on a clean work surface and brush generously with melted butter. Starting from one long side, gently scrunch the filo sheet into a loose accordion or fan shape.
3. Place the scrunched filo into the centre of the prepared dish, standing it upright. Repeat with the remaining filo sheets, brushing each with butter and scrunching, then placing them around the centre piece, working outwards in a circular pattern. Nestle each piece snugly against the last, forming a ring and gradually filling the dish. The filo should stand upright and look rustic — don't worry about gaps or uneven edges.
4. Once the dish is filled, place it in the oven and bake for 15 minutes until lightly golden and crisp. Remove from the oven and set aside.
5. While the pastry is baking, whisk the eggs and caster sugar together in a bowl until well combined. Add the cream, vanilla extract, and lemon zest, and whisk gently until smooth.
6. Pour the custard mixture evenly over the baked filo. The pastry will float at first — this is completely normal. Gently press it down with the back of a spoon so the custard seeps through. Scatter the blueberries over the top, nudging a few down into the pastry so they're evenly distributed.
7. Increase the oven temperature to 180°C (fan) and return the dish to the oven. Bake for 25–30 minutes, until the custard is just set with a slight wobble in the centre.
8. Remove from the oven and allow to cool slightly. Dust generously with icing sugar before serving.

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