I made this on a quiet afternoon when I wanted something a little special, but not complicated. Phyllo, cream, a handful of raspberries, and suddenly the kitchen smelled like orange zest and warm butter.

This is one of those desserts that looks impressive on the table, but it’s surprisingly simple once you start folding the pastry.

The crisp layers hold a soft, creamy centre, and the raspberries melt slightly into the custard as it bakes.It’s the kind of sweet you serve with coffee and end up cutting “just one more” slice.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

375 g phyllo dough sheets

600 ml whipping cream

200 g sugar

5 large eggs

1 teaspoon vanilla extract

Zest of 2 oranges

125 g fresh raspberries

250 g unsalted butter

Icing sugar, for finishing

Directions

Remove the phyllo from the refrigerator and allow it to come to room temperature while still in its packaging.

This prevents cracking and makes it easier to handle.

Preheat the oven to 180°C.

In a large bowl whisk together the cream, sugar, eggs, vanilla bean paste and orange zest until smooth and fully combined.

Set aside.

Place one sheet of phyllo on a clean surface with the shorter edge facing you.

Lightly brush with melted butter, then layer a second sheet on top and brush again.

Gently scrunch the phyllo sheet lengthwise into a loose accordion shape using your fingertips.

Place the folded strip in the centre of a 30 cm round baking pan and coil it into a spiral. Continue layering, buttering and folding the remaining sheets, wrapping each around the centre coil until the pan is filled and you have a rose-like pattern.

Brush the entire surface generously with the remaining melted butter.

Bake for about 15 minutes, until lightly golden and just crisp.

Remove from the oven and slowly pour the custard mixture evenly over the pastry, making sure it seeps between the folds.

Scatter the raspberries across the top, pressing a few gently into the custard.

Return to the oven and bake for a further 30 minutes, or until the custard is set and the top is deeply golden.

Allow the pie to rest for 10 minutes before dusting with icing sugar and serving.