This recipe is a great choice when you want a dessert that feels elegant without requiring difficult pastry work. The fillo turns golden and crisp around the edges, while the custard keeps the center soft and rich. The apples add a gentle fruity sweetness that pairs perfectly with vanilla. It is also easy to adapt with other fruits, and it tastes wonderful both warm and chilled.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
400 g fillo dough sheets
4 apples
100 g melted butter
4 eggs
200 g sugar
1 teaspoon vanilla extract
400 ml milk
Directions
Line a deep 20 x 30 cm baking pan with parchment paper, covering the bottom and sides well.
Melt the butter. Take one fillo sheet, brush it with melted butter, then place another sheet on top and brush that one too.
Gently squeeze and fold the sheets into a loose fan shape. Set them into the prepared pan. Repeat with the remaining sheets, placing each folded piece snugly beside the others. If needed, trim the sheets to fit and tuck any scraps between the folds.
Wash, core, and thinly slice the apples into half-moons. Slide the apple slices between the folded fillo layers throughout the pan.
Bake in a preheated 200°C oven for 15 to 20 minutes, until the fillo begins to turn lightly golden.
While the pastry bakes, whisk together the eggs, sugar, vanilla extract, and milk until smooth.
Remove the pan from the oven and carefully pour the custard evenly over the partially baked fillo and apples.
Return the pie to the oven and bake for about 25 minutes more, or until golden and set.
Let the pie cool for 1 to 2 hours before slicing. Serve warm, at room temperature, or chilled.
Servings and timing
This recipe makes about 12 servings.
Prep time: 20 minutes Bake time: 40 to 45 minutes Cooling time: 1 to 2 hours Total time: about 2 hours 5 minutes to 2 hours 25 minutes
Variations
You can swap the apples for pears, peaches, or mixed berries for a different seasonal version. A sprinkle of cinnamon between the apple slices adds a warmer apple-pie flavor. Chopped walnuts or almonds can be tucked between the folds for extra texture. For a richer finish, dust the cooled pie with powdered sugar or drizzle with a little honey before serving.
Storage/Reheating
Store leftover soufra covered in the refrigerator for up to 3 days. For the best texture, reheat individual portions in the oven at a low temperature until warmed through and lightly crisp again. A microwave works too, though the fillo will be softer. This pie can also be enjoyed cold straight from the fridge.
FAQs
What is soufra?
Soufra is a Greek-style pastry made with folded or layered fillo, often baked with a custard filling. This version includes apples for a fruitier twist.
Can I use phyllo dough instead of fillo dough?
Yes. Phyllo and fillo refer to the same style of very thin pastry, and either label will work for this recipe.
Do I need to peel the apples?
You do not have to peel them if the skins are tender, but peeling gives the finished pie a softer texture.
What type of apples work best?
Firm apples that hold their shape during baking work best. Sweet-tart varieties are especially nice because they balance the custard well.
Can I make this recipe ahead of time?
Yes. You can bake it earlier in the day or even the day before and reheat slices before serving.
Why should I prebake the fillo before adding the custard?
Prebaking helps the pastry start crisping and gives the structure a head start before the custard is poured in.
How do I know when the pie is done?
The top should be golden and the custard should look set rather than liquid. A slight wobble in the center is fine as it will continue to settle while cooling.
Can I reduce the sugar?
Yes. You can cut the sugar slightly if you prefer a less sweet dessert, especially if your apples are naturally sweet.
Can I add spices?
Yes. Cinnamon is the most natural addition, and a small pinch of nutmeg can also work well.
Is this pie best served warm or cold?
It is delicious both ways. Warm slices feel softer and more comforting, while chilled slices are firmer and more custard-like.
Conclusion
Easy Apple Greek Fillo Pie – Soufra is the kind of dessert that delivers a lot of beauty and flavor with very little fuss. The crisp pastry, tender apples, and creamy vanilla custard make every bite satisfying. Whether you serve it for guests or as a cozy family dessert, it is a simple recipe that feels special every time.
Easy Apple Greek Fillo Pie – Soufra is a delicious Greek dessert made with buttery fillo dough, tender apple slices, and a creamy vanilla custard. This elegant yet simple baked pastry is perfect for holidays, family gatherings, or an easy make-ahead dessert.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:2 hours 5 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:Greek
Diet:Vegetarian
Ingredients
400 g fillo dough sheets
4 apples
100 g melted butter
4 eggs
200 g sugar
1 teaspoon vanilla extract
400 ml milk
Instructions
Preheat the oven to 200°C. Line a deep 20 x 30 cm baking pan with parchment paper, covering the bottom and sides.
Melt the butter. Take one fillo sheet and brush it with melted butter. Place a second sheet on top and brush that too.
Gently squeeze and fold the two sheets into a loose fan shape. Place them into the prepared pan.
Repeat with the remaining fillo sheets, arranging each folded piece snugly beside the others. Trim if needed and tuck scraps into gaps.
Wash, core, and thinly slice the apples into half-moons. Insert the apple slices between the folded fillo layers throughout the pan.
Bake for 15 to 20 minutes, until the fillo starts to turn lightly golden.
While the pastry bakes, whisk together the eggs, sugar, vanilla extract, and milk until smooth.
Remove the pan from the oven and carefully pour the custard evenly over the partially baked fillo and apples.
Return to the oven and bake for about 25 minutes more, or until golden and set.
Let cool for 1 to 2 hours before slicing. Serve warm, at room temperature, or chilled.
Notes
Use firm apples that hold their shape during baking.Peeling the apples is optional, but peeled apples give a softer texture.Add a sprinkle of cinnamon or a pinch of nutmeg for extra warmth.You can substitute apples with pears, peaches, or mixed berries.Store leftovers covered in the refrigerator for up to 3 days.Reheat in the oven for the best texture, as the fillo stays crispier than in the microwave.
