Plum and ricotta filo pie

  1. Preheat the oven to 200 degrees c.
  2. Put the halved plums into a medium saucepan with the sugar, 50g of the butter and star anise.
  3. Cook on a medium to low heat until the plums are poached, about 15 minutes.
  4. Then remove from the heat and allow to cool.
  5. Melt the rest of the butter.
  6. Placing the springform cake tin on the baking tray, drape the first sheet of filo pastry over and into the cake tin.
  7. Brush the surface with the melted butter.
  8. Do this with the other three sheets, criss-crossing them so that the entire inside of the cake tin is covered, but you have enough hanging over the sides to eventually cover the filling.
  9. Brush each layer with melted butter as you go.
  10. Mix the ricotta with the vanilla, date syrup (or honey) and the pine nuts.
  11. Spread this mixture over the bottom of the cake tin.
  12. Then add the plums, removing the star anise.
  13. Cover the top of the pie by bringing up the hanging down sides of filo and overlapping it on top of the pie.
  14. It doesn't matter if it is crinkly and folded this is all part of the charm.
  15. Brush some more melted butter on top.
  16. Put the baking tray with the pie inside the springform cake tin into the oven.
  17. After 15 minutes, slide it out of the oven and remove the springform tin and sprinkle the poppy seeds on the top.
  18. Put it back in the oven and bake for another 15 minutes until the top is golden.
  19. Remove from the oven and let it cool briefly.
  20. With a spatula (or two) remove the pie from the baking tray and place on a decorative plate for serving.
  21. Sprinkle the top with a dusting of icing sugar.

caster sugar, butter, anise, vanilla, ricotta cheese, syrup, nuts, poppy seeds, dusting of icing sugar, pastry

Taken from www.lovefood.com/guide/recipes/46391/plum-and-ricotta-filo-pie (may not work)

Another recipe

Switch theme