I’ve always had a soft spot for Greek cuisine: over the years, I’ve had the fortune of working in restaurants that offered specialties from this type of cuisine, and since then, I’ve kept vivid memories of the aromas, spices, and freshness of their dishes, not forgetting my dear friends Nicos and Simonetta!
The soufra is one of those desserts that immediately caught my attention: spectacular, crunchy thanks to the phyllo doughand creamy on the inside, with the scent of lemon and orange making it irresistible.
With this recipe with puff pastry I want to offer you a lighter and fresher version, made with a perfectly balanced Greek yogurt and cream, enriched with fresh blueberries that add a lot of color and a touch of acidity.
A simple yet impressive dessert, which expands my collection of world recipes, bringing a bit of Greece to my table and hopefully to yours too!
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I have opened a channel for recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Always on the TOPIC of recipes with phyllo dough, I’ll leave you some other suggestions just below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons, Summer
Ingredients
- 1 package phyllo dough
- 3.2 oz butter (melted in the microwave or in a bain-marie)
- 5.3 oz Greek yogurt (full-fat)
- 0.4 cup whipping cream, 35% fat (unwhipped)
- 1 egg
- 2.8 oz granulated sugar
- 4.4 oz blueberries
- 1 teaspoon vanilla extract
- 1/2 lemon (organic lemon zest)
- 1/2 orange (only organic zest)
Tools
20 cm circular mold
- Cake Pans
- Brushes
Steps
Place melted butter and phyllo dough on the surface with a food brush
Brush the first sheet of phyllo dough with melted butter, then roll it accordion-style
and place it in a spiral shape at the center of the mold
Continue until the entire base of the cake pan is covered.
Now bake at 356°F in a preheated oven to make the vanilla and lemon-scented soufra spiral golden and crunchy for about 20 minutes,
Meanwhile, while the crispy spiral of the Greek soufra is baking, prepare the filling cream by mixing in a bowl the unwhipped cream, Greek yogurt, egg, sugar, and the zest from the two citrus fruits (orange and lemon) and the vanilla.
Pour the scented cream over the soufra after the first baking and also pour a little into the folds, then push the blueberries into the cream inserted into the spirals.
Now it needs to be baked again for another 15/20 minutes until the cream has firmed up and fused with the phyllo dough in a delicious way!
Let it cool, dust with powdered sugar if you like (and today… I don’t feel like it 😁) and we can move on to tasting! Enjoy your meal!
Blueberry Greek Soufra by Annalisa, officially approved, ready to rock the web! (YES SORRY sometimes I tell myself 😂)
