Berry and orange ruffled custard slice

This Greek-inspired sweet treat is filled with flavour from berries and oranges. Served warm or chilled, it's a must-try.



Note: + cooling time



  • 250g strawberries, chopped or sliced
  • 250g raspberries
  • 125g blueberries
  • 1 tsp finely grated orange rind
  • 1/4 cup (55g) caster sugar
  • 1 tsp vanilla extract
  • 16 sheets filo pastry
  • 1 cup (250ml) buttermilk
  • 1/4 cup (60ml) orange juice
  • 1 tbs cornflour
  • 1/4 cup (55g) caster sugar, extra
  • 2 Coles Australian Free Range Egg yolks
  • 1 Coles Australian Free Range Eggs
  • Icing sugar, to dust



Preheat oven to 180°C. Lightly grease a 4.5cm-deep, 18cm x 25cm roasting pan and line with baking paper, allowing the sides to overhang.


Place the strawberry, raspberries, blueberries, orange rind, sugar and vanilla in a bowl and toss to combine.


Reserve half the berry mixture. Place the pastry sheets on a clean work surface and cover with a damp tea towel. Lightly spray 1 sheet of pastry with olive oil spray. Top with another sheet of pastry. Lightly spray with olive oil spray. Sprinkle 1/4 cup of the remaining berry mixture over half the pastry stack. Starting from 1 long end, fold over each end to enclose the filling. Loosely scrunch the pastry and place in the prepared pan. Repeat with remaining pastry sheets and remaining berry mixture. Place the pan on a large baking tray. Bake for 20 mins or until the pastry is light golden.


Place the buttermilk, orange juice, cornflour, extra sugar, egg yolks and egg in a large jug. Whisk until well combined. Slowly pour the egg mixture over the pastry in the pan. Sprinkle with the reserved berry mixture.


Bake for a further 25-30 mins or until the pastry is golden and custard is set. Set aside to cool slightly. Dust with icing sugar. Cut into pieces to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.