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Lemon and Blueberry Filo Pastry Scroll Cake

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Lemon and blueberry filo pastry scroll cake combines crisp, buttery filo spirals with juicy blueberries and a soft, fragrant lemon custard. Golden pastry edges and a creamy center make this an impressive dessert for brunch, afternoon tea, or special occasions.

Ingredients

  • Filo pastry sheets
  • Unsalted butter, melted
  • Fresh blueberries
  • Large eggs
  • Whole milk
  • Heavy cream
  • Granulated sugar
  • Fresh lemon juice
  • Finely grated lemon zest
  • Vanilla extract
  • Salt
  • Powdered sugar, for serving
  • Extra blueberries, optional for serving
  • Extra lemon zest, optional for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a round baking dish or springform pan with butter.
  2. Place one sheet of filo pastry on the work surface and lightly brush it with melted butter.
  3. Gently gather or fold the filo lengthwise into loose pleats, then curl it into a spiral and place it in the center of the prepared pan.
  4. Repeat with the remaining filo sheets, arranging each pleated strip around the previous spiral until the pan is filled with a large scroll pattern.
  5. Brush the exposed filo with additional melted butter and bake for 15–20 minutes, until the edges begin to turn crisp and lightly golden.
  6. Meanwhile, whisk the eggs and granulated sugar together. Add the whole milk, heavy cream, lemon juice, lemon zest, vanilla extract, and a pinch of salt, then whisk until thoroughly combined.
  7. Remove the partially baked filo from the oven and scatter the blueberries between the pastry folds.
  8. Slowly pour the lemon custard over and around the filo, allowing it to settle into the spaces between the scrolls.
  9. Return the cake to the oven and bake for another 25–35 minutes, until the exposed filo is deeply golden and the custard is set with a slight wobble in the center.
  10. Allow the cake to cool in the pan for at least 20 minutes.
  11. Dust with powdered sugar just before serving and garnish with optional extra blueberries and finely grated lemon zest.

Notes

  • Keep unused filo sheets covered with a clean, slightly damp kitchen towel while assembling the cake to prevent them from drying out.
  • Frozen blueberries can be used without thawing, although they may release more juice and color into the custard.
  • Raspberries, blackberries, or a mixture of berries can replace the blueberries.
  • Add extra lemon zest to the custard or finish the cake with a light lemon glaze for a stronger citrus flavor.
  • For a richer custard, replace some of the whole milk with additional heavy cream. For a lighter version, use mostly whole milk.
  • Finely chopped pistachios or almonds can be scattered between the filo folds for extra crunch.
  • Orange zest and juice can replace the lemon for a sweeter citrus variation.
  • The cake is best served on the day it is baked, when the exposed filo is at its crispiest.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Reheat individual portions in a 325°F (165°C) oven for 8–10 minutes to restore some of the filo’s crispness. Freezing is not recommended.

Nutrition

Find it online: https://thefamilycooking.com/lemon-and-blueberry-filo-pastry-scroll-cake/