Pumpkin spice phyllo custard cake
Dimitra's Dishes · ♥ 281 likes · 3.1K views · 6 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 113 g butter
- 1 lb number four filo
Cut the filo into strips and spread over two baking trays in one even, loosened layer.
Bake at 350F about 15 minutes until dried and golden, moving them around and switching the trays halfway; cool completely.
- 1½ cup granulated sugar
- 1½ cup water
- 1 whole cinnamon stick
- 1 tsp pure vanilla extract
- 8 oz cream cheese
For the syrup, bring 1.5 cups granulated sugar, 1.5 cups water and a cinnamon stick (and orange peel if wished) to a boil over medium heat until the sugar dissolves; off the heat stir in a teaspoon of vanilla and cool completely.
- 4 whole large eggs
- ¾ cup sugar
For the custard, beat 8 oz cream cheese with three quarters of a cup of sugar until smooth before adding the eggs, or the cream cheese breaks and looks like cottage cheese.
- 1 tsp pure vanilla extract
- 1 can pumpkin puree
- 1 tsp ground cinnamon
- ¼–½ tsp ground ginger
- 1 tsp baking powder
- 2 cup milk
Whisk in the 4 eggs and the butter, then a teaspoon of vanilla, the pumpkin puree, a teaspoon of cinnamon, a quarter to half teaspoon of ginger, a teaspoon of baking powder and 2 cups of milk, all at room temperature.
Fold in the toasted filo with a spatula a little at a time.
Pierce all over with a skewer or toothpick and pour all the syrup on top; let it absorb 30 to 40 minutes.
- ice cream (optional)
Serve warm, at room temperature or chilled, sliced, with ice cream or whipped cream and a little cinnamon.