Roasted strawberry filo crinkle pie

Method

• step 1

  Heat the oven to 160C/140C fan/gas 3 and line a roasting tin with baking parchment. Put the strawberries in the tin, then toss with the sugar, half the lemon zest and all the lemon juice. Roast for 45 mins until the strawberries have darkened and softened slightly, but are still holding their shape – they will have released plenty of juice. Leave to cool slightly, reserving the juice in the tin.

• step 2

  Bring the cream, milk and vanilla to a simmer in a saucepan over a medium heat and cook until just steaming. Meanwhile, whisk the eggs, custard powder, caster sugar and remaining lemon zest into a loose paste in a large heatproof bowl. Slowly stream in the warm milk mixture, whisking continuously until you have a custard. Set aside.

• step 3

  Turn the oven up to 180C/160C fan/gas 4 and butter a deep 30cm roasting tin. Melt 50g butter in a small heatproof bowl in the microwave, or a small pan on the hob. Working with one sheet of filo at a time, lay out on a work surface (cover the remaining pastry sheets with a tea towel to prevent them from drying out). Brush with a little melted butter, then spoon over 2-3 roasted strawberries. Push two opposing ends of the pastry sheet together towards the middle to concertina it (it doesn’t need to be neat), then arrange in the tin. Repeat with the remaining pastry, reserving a few of the strawberries for the top.

• step 4

  Pour over the custard, then sprinkle over the demerara sugar and top with the reserved berries. Bake for 40 mins until the pie is golden, gently bubbling and crisp at the edges with a slight wobble in the middle. Cool slightly and serve warm with ice cream, cream or yogurt.