Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.

Preheat your oven to 180 degrees Celsius, fan forced.

Grease a 26cm round baking dish with butter.

Lay one sheet of Fillo Pastry onto your workspace, with the long side of the Fillo Pastry facing you. Brush with butter.

Lay another sheet of Fillo on top and brush with butter.

Using your fingers, fold the Pastry in a concertina design. Coil the Pastry into a spiral. Transfer to the baking dish.

Repeat with the remaining Fillo Pastry, until you have used all the pastry and filled your dish.

Drizzle and brush the Fillo Pastry with any remaining butter.

Bake for approximately 20 minutes or until golden. Remove from the oven and allow to cool.

Combine the thickened cream, eggs and vanilla bean paste, and whisk until well combined.

Add the sugar and whisk constantly until the sugar has mixed in well.

Gently and slowly ladle the custard over the Fillo Pastry, ensuring it seeps into all the cavities.

Push the raspberries and blueberries into the spiralled fillo roses and the custard.

Transfer the dish back into the oven and bake for approximately 35 minutes until the pastry is golden and the custard has mostly set.

Remove from the oven and allow it to cool for 10 minutes before sprinkling icing sugar over the top.

Best eaten warm!