Ruffled pumpkin pie with crinkled filo crust
Dimitra's Dishes · ♥ 339 likes · 9.8K views · 5 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb number four filo
Take filo sheets two at a time, crinkle them into an accordion and set them in a 9 by 13 inch baking dish.
Crinkling the filo crust
- 1 stick unsalted butter
- 8 oz cream cheese
Pour the melted butter all over the filo and bake about 10 minutes more, until golden and crisp; add three or four minutes if needed.
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
In the mixer combine the room-temperature cream cheese, sugar, vanilla, cinnamon and ginger until combined.
- ¼ tsp ground ginger
- 1 can pumpkin puree
- 3 whole egg yolks
- 2 cup whole milk
Add the pumpkin puree and egg yolks and mix; add the milk, give a final whisk and scrape down the bowl.
Mix the filling again and pour evenly over the filo; bake 30 minutes until the custard is set.
- ½ cup sugar
- ½ cup water
- 1 whole cinnamon stick
- 1 tsp pure vanilla extract
Syrup: bring the sugar, water and cinnamon stick to a boil over medium-high; once the sugar dissolves, add the vanilla, whisk and take off the heat to cool.
As soon as the pie comes out, pour the syrup over the edges so it seeps into the filo at the bottom.
Cool; best served cold, or at room temperature; cut into squares or scoop.
Cooling, serving and tasting