Roasted strawberry filo crinkle pie
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 20 mins
Cook: 1 hr and 30 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Try this perfect summer dessert. It has a texture a bit like bread & butter pudding, but with crispy bits from the filo. Enjoy with sweet roasted strawberries
Vegetarian
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Classic vanilla ice cream
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Learn how to make your own homemade filo pastry to use in this crinkle pie.
Ingredients
Nutrition
Units:
MetricUS
-
200ml double cream
-
200ml whole milk
-
2 tsp vanilla bean paste
-
3 eggs
-
3 tbsp custard powder
-
4 tbsp golden caster sugar
-
50g salted butter
plus extra for the tin
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270g filo pastry sheets
-
1 tbsp demerara sugar
-
vanilla ice cream, cream or yogurt
to serve
For the roasted strawberries
-
600g strawberries
hulled and halved (quartered, if very large)
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2 tbsp golden caster sugar
-
1 lemon
zested and juiced
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Nutrition: Per serving (6)
- kcal575
- fat17g
- saturates17g
- carbs65g
- sugars33g
- fibre5g
- protein9g
- salt0.78g
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Method
-
step 1
Heat the oven to 160C/140C fan/gas 3 and line a roasting tin with baking parchment. Put the strawberries in the tin, then toss with the sugar, half the lemon zest and all the lemon juice. Roast for 45 mins until the strawberries have darkened and softened slightly, but are still holding their shape – they will have released plenty of juice. Leave to cool slightly, reserving the juice in the tin.
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step 2
Bring the cream, milk and vanilla to a simmer in a saucepan over a medium heat and cook until just steaming. Meanwhile, whisk the eggs, custard powder, caster sugar and remaining lemon zest into a loose paste in a large heatproof bowl. Slowly stream in the warm milk mixture, whisking continuously until you have a custard. Set aside.
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step 3
Turn the oven up to 180C/160C fan/gas 4 and butter a deep 30cm roasting tin. Melt 50g butter in a small heatproof bowl in the microwave, or a small pan on the hob. Working with one sheet of filo at a time, lay out on a work surface (cover the remaining pastry sheets with a tea towel to prevent them from drying out). Brush with a little melted butter, then spoon over 2-3 roasted strawberries. Push two opposing ends of the pastry sheet together towards the middle to concertina it (it doesn’t need to be neat), then arrange in the tin. Repeat with the remaining pastry, reserving a few of the strawberries for the top.
-
step 4
Pour over the custard, then sprinkle over the demerara sugar and top with the reserved berries. Bake for 40 mins until the pie is golden, gently bubbling and crisp at the edges with a slight wobble in the middle. Cool slightly and serve warm with ice cream, cream or yogurt.
Recipe tip
Helena's tip
Stewed apples and blackberries would work well if you’re baking outside of strawberry season.
Recipe from Good Food magazine, May 2026
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A star rating of 4.5 out of 5.2 ratings
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