Summer Berry Custard Slices
4 sheets filo pastry
2 tablespoons Alfa One Rice Bran Oil
2 cups fresh or frozen mixed berries
600g pack readymade thick custard
Remove filo pastry from the pack and unfold on the bench, smoothing the pastry out gently with your hands.
Place a sheet of filo on a baking paper lined oven tray. Brush with oil. Top with another sheet and repeat the oil brushing until the fourth sheet. Brush half the last sheet with oil then fold in half from the short side. Trim edges to neaten.
Cut the stacked filo into 8 rectangles. Bake at 190 degrees C for 6 minutes or until golden. Leave to cool. Stored in an airtight container they will last for several weeks, if not using immediately.
Mix the berries into the custard. There is no need to thaw the frozen berries.
Place a filo stack on each of four serving plates. Divide this custard mixture evenly among the four filo stacks, spreading to the edges as evenly as possible. Top with another filo stack. Sprinkle with icing sugar and serve.