Strawberry and pistachio ruffle pie
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Strawberry and pistachio ruffle pie
Interspersed with sweet summer strawberries, this beautiful filo pie is twice baked, resulting in a rich vanilla-custard-soaked centre and a crispy golden topping. It’s delicious served just-warm or left to cool completely for a get-ahead dinner-party dessert. Either way, a dollop of whipped cream on the side always goes down a treat!
Serves: 8
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
403Kcal
Fat
28gr
Saturates
15gr
Carbs
28gr
Sugars
11gr
Fibre
2gr
Protein
9gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g butter, melted
- 400g strawberries, roughly chopped
- 2 tbsp clear honey
- 1 x 270g pack filo pastry
- 50g pistachios, roughly chopped
- 1 tbsp golden granulated sugar
- 4 medium eggs
- 150ml double cream
- 250ml whole milk
- 1 tsp vanilla bean paste
- icing sugar, to serve
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7 and brush a round pie dish (about 23cm in diameter) with some of the melted butter.
- Place the chopped strawberries in a bowl. Heat the honey in the microwave for 15 seconds and then stir through the strawberries. Remove the filo from the pack and cover the sheets with a damp tea towel. Taking one sheet at a time, brush with a little melted butter and then concertina the sheet into a long strip. Loosely roll up the filo strip, interspersing with some of the strawberries as you roll, to create a rough rose shape. Place the first rose in the middle of the dish and then continue until you have used all the sheets, placing them around the first rose until they fill the dish. Scatter over the remaining strawberries and the pistachios, tucking them into the cracks between the roses. Brush the tops with any remaining butter and sprinkle over the granulated sugar. Bake for 20-25 minutes, until the pastry is golden and crisp on top.
- Meanwhile, whisk together the eggs, cream, milk and vanilla. Remove the dish from the oven and reduce the temperature to 190°C, fan 170°C, gas 5. Slowly pour the custard mixture into the dish and then return to the oven for a further 20 minutes. Remove from the oven and leave to cool, dusting with icing sugar just before serving. You can serve the pie warm or cold, as you prefer.
