Embark on a culinary journey with our Fig and Brie Fillo Crinkle Pie, a sophisticated fusion of flaky Antoniou Fillo Pastry, creamy double brie, and sweet figs. This delightful pie marries textures and flavors to create a memorable dining experience, making it an ideal choice for elevating your dessert repertoire.
In our household, the Fig and Brie Fillo Crinkle Pie is more than just a recipe; it’s a culinary love story. Picture a cozy evening with the aroma of melting butter and thyme wafting through the kitchen. This pie, a creation born out of experimentation and a love for quality ingredients, quickly became a staple. Each slice tells a tale of family gatherings, shared laughter, and the joy of indulging in a dessert that transcends ordinary expectations.
Why This Flaky Symphony?
- Antoniou Fillo Pastry Mastery: Crafted with 375g of Antoniou Fillo Pastry, this pie achieves the perfect balance of flakiness and structure, providing a delightful crunch with each bite.
- Creamy Brie Embrace: Featuring 500g of double brie cheese, sliced and nestled within the layers, the pie offers a luxurious creaminess that complements the crispy Fillo Pastry.
- Sweet Harmony of Figs: Six thinly sliced figs add a natural sweetness, creating a harmonious contrast to the savory brie and enhancing the overall flavor profile.
- Thyme-Infused Delight: With three sprigs of fresh thyme, the pie not only captivates the senses with its aroma but also introduces an herbaceous note that elevates the culinary experience.
Ingredients:
- 375g Antoniou Fillo Pastry (approximately 13.2 ounces)
- 150g unsalted butter, melted (approximately 5.3 ounces)
- 2 eggs
- 1 cup thickened cream
- Salt & pepper, to taste
- 500g double brie cheese, sliced (approximately 17.6 ounces)
- 6 figs, thinly sliced
- 3 sprigs fresh thyme
Directions:
- Bring the Fillo Pastry to room temperature in its plastic bag before starting.
- Preheat the oven to 180 degrees Celsius, fan forced. Brush a baking pan (24cm by 34cm rectangular or any shape) with melted butter.
- In a mixing jug, whisk together eggs, cream, salt, and pepper until well combined. Set aside.
- Lay two sheets of Fillo pastry on your workspace, one on top of the other, with the short sides facing you. Fold the pastry in a concertina design and transfer to the baking tray. Repeat until the tray is full.
- Drizzle melted butter over the tray using a Pastry brush. Place sliced brie and figs between the pastry layers. Pour the egg and cream mixture over the pastry. Sprinkle with thyme.
- Bake in the oven for 35 minutes or until golden. Remove from the oven and serve immediately.
Notes:
- Experiment with different shapes for the baking pan, allowing for creativity in presentation.
- Ensure Fillo Pastry is at room temperature for optimal handling.
- For a twist, consider adding a handful of chopped nuts or a drizzle of honey before serving.
- This pie is best enjoyed fresh out of the oven, maintaining its delightful texture and flavors.
