Pear and Camembert Filo Pie
This baked pear and Camembert filo pie is an impressive-looking yet approachable brunch bake made with crinkled filo pastry, sliced pears, and a simple custard filling. It’s perfect for relaxed weekends, when you want something special without too much effort.
Servings 8 people
Ingredients
- 1 packet (375g) filo pastry thawed
- 1 wheel (125g) Camembert
- 2 medium pears (approx. 350g) peeled
- ⅛ cup (30g) slivered almonds walnuts, pecans, or pistachios
- ½ bunch fresh thyme
- 45 g honey plus extra for serving
- 2 large eggs
- ¾ cup heavy cream
- ¼ cup (60g) butter melted
- ⅛ tsp ground cinnamon
Instructions
- Place Camembert in the freezer for 10 minutes to slightly firm up.Preheat the oven to 180ºC / 355ºF (conventional), or 160ºC / 320ºF (fan forced).
- Prepare the base: Thinly slice the pears and Camembert.Lightly grease a baking dish, then loosely crinkle the filo sheets lengthways and layer them into the dish to create height and texture.
- Assemble the pie: Tuck the pear and Camembert slices between the folds of filo, spacing them out evenly. Sprinkle the chopped almonds over the top.
- Prepare the custard: In a bowl, whisk together the eggs, cream, melted butter, honey, and cinnamon until smooth. Slowly pour the custard over the pie, allowing it to settle naturally into the layers.
- Bake and finish: Bake on the middle rack in your oven until the filo is deeply golden and the custard is just set. Allow the pie to rest briefly before finishing with extra honey and fresh thyme.Serve warm or at room temperature, with lightly whipped cream or ice cream if desired.
Notes
Substitutions:
- Camembert can be substituted with Brie.
- Almonds can be substituted with walnuts, pecans, or pistachios.
- Honey can be substituted with maple syrup, including sugar free syrups.