Anna's Romanian Souffle'

"I do not know Anna personally, but I was given this recipe by a friend of hers who is a food critic for a local newspaper. It is not a classic souffle but more of a custard that bakes around a puffy filo. It is perfect for brunch, lunch or a light supper."
 
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Ready In:
50mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Stack the Filo horizontally on your work surface, brushing each sheet lightly with melted butter as you stack.
  • Sprinkle the cheese over the bottom third of the Filo.
  • Roll up the Filo very loosely, jelly-roll style.
  • Coil the roll loosely in a greased 1-quart souffle' dish.
  • Brush the coil with butter.
  • If desired, cover and chill the dish up to 8 hours.
  • Preheat the oven to 350^F.
  • In a bowl, beat the eggs lightly.
  • Stir in the milk, salt and pepper.
  • Pour the mixture over the Filo and into the center of the dish.
  • Bake the souffle', uncovered for 30 to 35 minutes or until the top of the filo is golden, and a knife inserted in the center comes out clean.
  • Serve the souffle' warm.

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