1. Preheat oven to 180 C
2. Line a baking tray with parchment paper and brush with melted butter
3. Accordion filo sheets and arrange in the tray, then drizzle melted butter on top.
4. Layer with Emmentaler cheese, salami, and pear slices.
5. In a separate bowl, whisk 2 eggs, 200 ml heavy cream, and black pepper for the custard.
6. Pour the custard over, and then sprinkle with roasted pecans and fresh thyme.
7. Bake for 25 - 30 minutes.
8. Let it cool slightly.
9. Drizzle with honey, slice into portions and serve warm.
Tip: Leave part of the salami sticking out to crisp up for extra texture! You can also make spiral soufras in a muffin tin and serve individually.
Recipe by Chef Autumn.