bonappetit4.2
Cinnamon Crunch Crinkle Pie
Inspired by Greek bougatsa, this phyllo and custard pie embraces imperfection demanding you drape and fold pastry for the most beautiful result.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●dutch oven
- ●bowl
- ●whisk
- ●spatula
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Custard
2
Vigorously whisk 2 large eggs, 1 large egg yolk, ½ cup (60 g) cornstarch, and ½ cup whole milk in a small bowl to combine. Mix zest of 1 large orange, 1½ cups heavy cream, ¾ cup (150 g) granulated sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground cinnamon, and remaining 1 cup whole milk in a small Dutch oven or large saucepan and heat over medium until steaming, about ⏱️ 5 minutes. Pour in egg mixture, scraping bowl with a rubber spatula to get every last bit, and cook, whisking constantly and making sure to get into corners of pot, until thickened with a few small bubbles breaking on surface, 6–⏱️ 8 minutes. Remove from heat and stir in 1 tsp. vanilla bean paste or vanilla extract. Let custard cool, whisking occasionally.
large eggs2large egg yolk1Zest of 1 large orange½ cup (60 g) cornstarch½ cups heavy cream1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp½ tsp. ground cinnamon. ground cinnamon1 tsp. vanilla bean paste or vanilla extract1 tsp
3
Phyllo and assembly
4
While the custard is cooling, place a rack in bottom third of oven and preheat to 350°. Melt ½ cup ghee or unsalted butter in a small saucepan over low heat. Mix 2 Tbsp. granulated sugar, 1 tsp. ground cinnamon, and ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl.
. granulated sugar2 Tbsp½ tsp. ground cinnamon. ground cinnamon1 tsp
5
Arrange 1 sheet fresh phyllo pastry or frozen, thawed, on a surface and drizzle (don’t brush!) about 1 Tbsp. ghee over (ghee will pool in some spots, leaving some areas of pastry dry, but don’t worry, this is what will make it light and crunchy when baked). Transfer, ghee side up, to a 9"-diameter cast-iron or other heavy ovenproof skillet, arranging so about 2" of 1 side of sheet hangs over the edges of pan. Repeat with 5 more sheets phyllo pastry, working your way around pan and overlapping slightly, until inside of pan is completely covered and you have overhang all around the pan.
6
Scrape custard into pan (it’s okay if it’s still warm) and smooth surface with an offset spatula. Butter another 1 sheet phyllo pastry, scrunch up to crinkle, and lay over half of custard. Tuck in ends of pastry around custard. Repeat with 1 final sheet of phyllo pastry, arranging to cover the other half of custard.
7
Gently fold phyllo overhang up and over crinkled phyllo on top of filling, arranging so there are plenty of waves and folds. Sprinkle cinnamon sugar over. If there is any melted ghee remaining, pour around edges of pan. Bake pie until phyllo is deep golden brown, 50–⏱️ 65 minutes. Let cool, about ⏱️ 1 hour.
8
Just before serving, dust pie lightly with powdered sugar if desired.
Powdered sugar (for serving; optional)
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