Apple pie flavoured soufra

A modern twist to a classic Greek dessert. The traditional soufra, made with crispy phyllo and butter is flavoured with cinnamon and apples and a sweet custard. The cinnamon sugar topping adds a delicious crispy topping.

Growing up in a Greek home, there were so many desserts that were made with phyllo. Of course, phyllo was also used to make savoury dishes. Such a versatile ingredient! Our parents used it to make sweets like Baklava, Portokalopita and Bougatsa. They also used kataifi a lot as well. Kataifi is the shredded phyllo dough that looks like vermicelli noodles. Recently I used it to make an apple flavoured Ekmek Kataifi. So good!

Why I love this recipe

Amazing fall flavours! There is nothing like apple pie! Now you can get the great apple pie flavour, without the fuss of making a pie crust. That’s the reason I love another one of my favourite desserts that uses phyllo and apples – milopitakia!

So impressive! Soufra is a dessert that always evokes Wows! from the people lucky enough to be served it.

Clear instructions! I explain clearly how to make the soufra. Folding the phyllo is not hard, but there are key things to keep in mind to make it perfect. I walk you through the process, step by clearly explained step!

Ingredients

Phyllo This is a paper-thin dough made simply with flour and water (usually). I usually buy it fresh and store it in the refrigerator before using it. Phyllo tears and dries out easily, so handle it carefully, and keep it covered with cloth while you are assembling your dessert.

Butter I use unsalted butter in this recipe. I melt it in the microwave.

Sugar I use mainly granulated white sugar in this dessert, and to make the cinnamon sugar. The flavour is sweet, but mild.

Cinnamon I try to find the best quality ground cinnamon that I can when I make this recipe.

Apples I like to use apples that hold their shape even after cooking. Ideal choices include Granny Smith, Braeburn, Cortland, Gala and Fuji.

Eggs I use large eggs in this dessert, and in all my baking. The eggs help form the custard.

Brown sugar I do add some brown sugar to the apples as I cook them down. It gives a great, deep caramel flavour that is just amazing with the apples.

Lemon juice I use freshly squeezed lemon juice, or bottled, in the apple mixture. The acidity helps preserve the colour of the apples.

Milk I usually use 2% lactose free milk to make this dessert, but really, any dairy milk will work. The higher the fat content, the richer the custard will be.

Vanilla I use pure vanilla extract to make this dessert. It is far superior to artificial vanilla flavouring, and worth the added price.

How to make it

Preparation

Prepare your pan by greasing it with melted butter.
Preheat your oven to 375 degrees Fahrenheit.
Make cinnamon sugar.

Instructions

Step 1
Take one sheet of phyllo and lay it with the shorter side facing you. Brush the top with melted butter. Sprinkle with cinnamon sugar and then cover with a second piece of phyllo. Fold like an accordion and then turn it to resemble a rose. Place in center of your pan. Repeat with the remaining phyllo and place each accordion strip around the phyllo already in the pan. When all the phyllo is used, and the pan is filled, brush the top with the remaining melted butter. Use a plastic knife to loosen up the phyllo strips so that the entire pan is covered and there are no areas where the phyllo is too tightly packed (this will interfere with it baking through). Bake in the middle rack of your oven for approximately 20 minutes, until golden brown.

Step 2
While your phyllo is baking, prepare the apple mixture. Core and peel your apples and cut them into thick wedges (about 1/2 centimeter thick). Place them in a pot with the sugars, cinnamon, lemon juice and water. Bring to a boil and then reduce the heat. Cook for approximately 5 minutes until the apples have softened slightly. Use a slotted spoon to set the apples aside to cool. Reserve the liquid that remains in the pot.

Step 3
While the apples are cooling, and the phyllo is still baking, prepare your custard. Measure out the liquid left behind by the apples and add enough milk to total 400 ml. In a large bowl combine the eggs, the milk mixture, the eggs, vanilla and the salt. Whisk well to combine.

Step 4
Once your phyllo is out of the oven, begin to tuck the apple wedges between folds of phyllo, pushing them down so that they do not stick up too much past the top of the phyllo (this does not have to be exact). Try to distribute them evenly throughout the pan. Then, pour the custard over the phyllo and apples. Give the pan a shake to ensure that the custard is evenly distributed. Sprinkle the reserved cinnamon sugar on top of the dessert.

Step 5
Return pan to the oven and bake on the bottom rack for about 30 – 35 minutes until the custard is set and the top is lightly browned. Allow to cool and serve.

Helpful hints

Working with phyllo can be a little scary, but it should not be. Remember that even if the phyllo tears a little bit, especially in this recipe, it does not really matter. By folding the phyllo into accordion pieces any small tears will be hidden away.

To keep the phyllo from drying out as you are using it, cover any unused sheets with a clean kitchen towel or parchment paper until ready to use them.

Any leftover phyllo should be kept in the refrigerator in a well sealed container or plastic bag. You can use leftover phyllo to make small spanakopita triangles or mini pizza pockets.

When you are making your accordion shapes with the phyllo and placing them in your pan, be sure to do so loosely enough to fill the entire pan. You want to be sure that there is enough of a gap between the phyllo that it all bakes through. As well, you want to ensure that the custard can be evenly distributed once poured in the pan.

When cooking the apples do so only until they just begin to soften. You do not want to cook them through – you want your apples to remain somewhat firm so that it is easy to tuck them in between the phyllo.

Recipe substitutions

Instead of butter you can use margarine to make this recipe.

Recipe variations

Once you learn the basics of making soufra, you can experiment with flavours. Another one of my favourites is this tropical inspired pineapple and coconut soufra. It is so good!!! If you are looking for more recipes with apples you will find them in my collection of Easy fall dessert recipes!

Storing and reheating

Leftover apple pie soufra can be kept in the refrigerator. To reheat it you can either place a piece in the microwave for a short while, or reheat in the oven until just heated through. Set your oven to 350 degrees Fahrenheit, and reheat for 10 – 15 minutes until heated through

Related recipes

Looking for more amazing apple recipes – two of them are made with phyllo too? Check these amazing desserts out!

Apple baklava (Greek Baklava me milo) Μπακλαβάς με μήλο

Mini apple pies with phyllo or milopitakia (Μηλοπιτάκια)

Greek apple cake (Milopita)

Thanks for sharing!