Plum filo pie

Name: Plum filo pie
Ingredients: 12 filo sheets; 60 ml oil; 700 g plums; 50 g sugar; 2 tablespoons cinnamon; 300 g full-fat yogurt; 2 tablespoons sugar (optional)

Dessert - Plum filo pie by Iustina N. - Recipia

The oiled sheets are rolled into three logs, and the plum filo pie browns on top at 180°C, with the yogurt set into a golden layer. The cinnamon-spiced plums stay soft inside, and once cooled, the layers settle and are easier to cut; I like it cold with black tea, cut into small pieces. Prep: 30 minutes. Cook: 35 minutes. Rest: 30 minutes. Total time: 95 minutes. Serves: 8. Approximately 320 kcal and 6 g protein per serving.

Ingredients

12 filo sheets
60 ml oil
700 g plums
50 g sugar
2 tablespoons cinnamon
300 g full-fat yogurt
2 tablespoons sugar (optional)

Preparation

1. Wash the plums, remove the stones and cut the fruit into quarters or smaller pieces. Toss them with 50 g sugar and the cinnamon, then set aside. 2. Brush one filo sheet with oil, place another on top and brush that one too. Continue until you have three sets of 4 sheets. 3. Divide the plums into three equal portions and place one portion over each set of sheets. Roll them up and arrange the rolls in a baking tin lined with baking paper. 4. Pour the yogurt into the bowl the plums were in, over the syrup left behind. Add the 2 tablespoons of sugar, if using, mix until smooth and spread the mixture over the rolls. 5. Bake at 180°C for 35 minutes, until the pie is browned on top. Leave it to cool for 30 minutes before serving.

Notes

The filo sheets contain gluten, and the yogurt contains dairy; for a dairy-free version, use 300 g plain plant-based yogurt. A slice goes well with black tea, especially when cold. Keep the pie covered in the fridge for up to 3 days; the sheets soften a little as it sits. Choose firm, ripe plums that can be cut without getting crushed and release less syrup than very soft ones. If the fruit is small, cut it in half; cut larger ones into quarters or smaller pieces. I bake it almost two hours before the meal so it can cool without rushing. The texture is a little like apple strudel, but here the filling sits inside rolls of filo.