Rose Shaped Sofra Dessert

 

Ingredients

One box of Filo dough

3/4 cup butter

600 ml heavy cream 

200 ml granulated sugar

5 eggs 

1 tsp vanilla bean paste

Zest of 2 oranges 

Fresh Raspberries 

Powder sugar for dusting 


Preheat oven to 356°

Take out phyllo dough and bring to room temperature.

Brush one piece of Filo dough with butter on all sponges then place another on top of that and brush a little butter on it all sides. Now you will make little fans out of the towel and then wrap it very tightly in a circle that will make your Rose place in the middle of your springform pan and then you’ll continue to and just keep wrapping around all the way around until it forms a huge rose that fills the pan .Brush top with melted butter. 

Bake 15-20 minutes until browned 

Remove, cool for 10 minutes 

While rose is baking make custard heavy cream, eggs, vanilla, orange zest, sugar.

Once cooled pour custard over top of browned phyllo, shaking pan so custard falls in the cracks. Add fresh raspberries on the top and poke some of them down into the browned Phyllo where you can see some openings   Bske 20 to 25 minutes when custard is set remove and cool


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