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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I do not know Anna personally, but I was given this recipe by a friend of hers who is a food critic for a local newspaper. It is not a classic souffle but more of a custard that bakes around a puffy filo. It is perfect for brunch, lunch or a light supper. Ingredients:
4 sheets filo pastry |
3 tablespoons butter, melted,for brushing filo |
3/4 cup shredded gruyere or 3/4 cup swiss cheese |
3 eggs |
1 cup milk |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. Stack the Filo horizontally on your work surface, brushing each sheet lightly with melted butter as you stack.
2. Sprinkle the cheese over the bottom third of the Filo.
3. Roll up the Filo very loosely, jelly-roll style.
4. Coil the roll loosely in a greased 1-quart souffle' dish.
5. Brush the coil with butter.
6. If desired, cover and chill the dish up to 8 hours.
7. Preheat the oven to 350^F.
8. In a bowl, beat the eggs lightly.
9. Stir in the milk, salt and pepper.
10. Pour the mixture over the Filo and into the center of the dish.
11. Bake the souffle', uncovered for 30 to 35 minutes or until the top of the filo is golden, and a knife inserted in the center comes out clean.
12. Serve the souffle' warm.
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