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!
Recipe by Sarah Akhurst
Serves: 8