Pumpkin pie bars with a phyllo crust
Dimitra's Dishes · ♥ 386 likes · 5.4K views · 6 min video
Read about cream, custard and chess pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz softened cream cheese
- 2 oz softened unsalted butter
- 1 cup granulated sugar
- 1 tsp ground cinnamon
Mix the softened cream cheese, butter, sugar, cinnamon, ginger, salt and vanilla until incorporated.
Creaming the filling base
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 3 whole egg yolks
Add three egg yolks, scraping the sides and bottom of the bowl with a spatula so it mixes evenly.
- 1 cup whole milk
- number four filo
Add a cup of slightly warm whole milk so the cream cheese and butter do not harden; whisk until smooth.
Warm milk to finish the filling
- 4 oz unsalted butter, melted
Grease a 9 by 13 inch baking pan with melted butter; lay phyllo one sheet at a time around the pan with some hanging outside, drizzling each sheet with a little butter.
Buttering and layering the sheets
- 1–2 tbsp granulated sugar
Over the first layer, sprinkle a tablespoon or two of granulated sugar and dust with cinnamon.
- cinnamon
Repeat one more layer the same way; top with one plain, unbuttered sheet.
Sugar and cinnamon for crunch
Drizzle the overhanging sheets with butter, gather, fold and tuck them in to form a crust; brush and drizzle the sides generously with the remaining butter.
Tucking the edges into a crust
Bake on the center rack at 350F for about 40 to 45 minutes, until the center is set.