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Jaffa custard crinkle pie
Jaffa custard crinkle pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent choc orange dessert: Layer filo pastry with chocolate milk mixture, topped with zesty orange rind for a refreshing twist.
Ingredients:
  • 100g butter, melted
  • 12 filo pastry sheets
  • 100g (1/3 cup) Nutella
  • 375ml (1 1/2 cups) chocolate-flavoured milk
  • 100g (1/2 cup) caster sugar
  • 2 tsp finely grated orange rind
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) pouring cream
  • Terry’s Chocolate Orange Minis Popping Candy, to decorate
Instructions:
  • Preheat your oven to 180C (160C fan forced) and generously brush a 1.5L (6 cup), 4.5cm-deep baking dish with melted butter.
  • Lay the filo sheets on a clean work surface and stack them. Cover with a dry tea towel followed by a damp tea towel to keep them moist. Brush one filo sheet lightly with melted butter and fold it accordion-style into a 2cm wide strip, placing it around the edge of the dish. Repeat with the remaining sheets, scrunching slightly to fit, until the dish base is covered. Bake for 20 minutes until golden and crisp.
  • Place the Nutella and a portion of chocolate milk in a bowl. Whisk until thickened like cream. Add caster sugar, orange rind, eggs, cream, and the rest of the chocolate milk. Beat until well combined.
  • Pour the mixture delicately over the filo and bake for 20 minutes or until it sets. Let it cool for 10 minutes, then sprinkle with icing sugar, add chocolate on top, and serve while warm.

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