SWEET THING
Prepare to have your mind blown by this crispy, crunchy phyllo-and-custard treat.
BY TRICIA MANZANERO STUEDEMAN
ACTIVE TIME 35 MINUTES
TOTAL TIME 1 HOUR, 35 MINUTES
SERVES 8
13 frozen phyllo pastry sheets (from a 16-oz. pkg., such as Athens), thawed
6 Tbsp. (¾ stick) unsalted butter, melted, plus more for cake pan
3 large egg yolks
2 large eggs
2∕3 cup whole milk
4 oz. cream cheese, at room temperature
1∕4 cup heavy cream
1 tsp. orange zest plus 2 Tbsp. fresh juice (from 1 orange)
3∕4 tsp. pure vanilla extract
3∕4 tsp. almond extract
1∕4 tsp. ground cinnamon
1∕8 tsp. kosher salt
1∕2 cup plus 1 Tbsp. granulated sugar, divided
2∕3 cup fresh or frozen cranberries, thawed and patted dry
2 Tbsp. toasted sliced almonds, divided
PREHEAT oven to 400°F. Butter a 9-inch round cake pan. Cover pastry sheets with a slightly damp kitchen towel.
LIGHTLY brush tops of 4 pastry sheets with melted butter. Stack 2 sheets, buttered sides up. Place stacked sheets over bottom and up sides of prepared pan, leaving a 1-inch overhang. (It’s OK if pastry tears slightly.) Repeat with other 2 pastry sheets, laying them over bottom and up sides of pan perpendicular to first sheets. Fold in overhang of pastry sheets so only bottom of pan is covered.
WORKING with remaining pastry sheets 1 at a time, brush tops evenly with melted butter. Very loosely scrunch long ends together, creating loose wrinkles somewhat like a fan. Starting at a short end, very loosely coil pastry to form a rosette shape; place in center of pan. Repeat with remaining pastry sheets until pan is filled and no spaces remain. Lightly brush tops of coiled pastry with remaining melted butter. Gently fluff or separate folds to get more texture and height, if needed.
BAKE until pastry is golden and crisp, 20 to 25 minutes. Let stand in pan on a wire rack while you make custard. Reduce oven temperature to 325°F.
PROCESS egg yolks, eggs, milk, cream cheese, cream, orange zest and juice, vanilla, almond extract, cinnamon, salt, and 1∕2 cup sugar in a blender until smooth. Pour egg mixture evenly over baked pastry. Scatter cranberries over top and tuck into pastry as desired. Sprinkle with 11∕2 tablespoons almonds and remaining 1 tablespoon sugar.
BAKE until custard is set, 20 to 25 minutes. Let stand in pan on a wire rack until slightly cooled, 30 to 45 minutes. Sprinkle with remaining 1∕2 tablespoon almonds. Serve warm or at room temperature.
BERRY VERSATILE
When you find bags of fresh cranberries (they’re only available in the fall), grab a few. Use them in pies, add them to smoothies, and make extra sauce on Thanksgiving. Cranberry sauce is as delish on pork and chicken as it is on turkey!
FROM TOP: Photograph by Fred Hardy;
FOOD STYLING BY EMILY NABORS HALL; PROP STYLING BY SHELL ROYSTER; CRANBERRIES: GETTY IMAGE