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Pumpkin Cranberry Soufra
This eye-catching Greek custard cake made with buttered phyllo dough that has been folded and crinkled is the perfect addition to your Thanksgiving dinner table, thanks to the pumpkin puree, cranberries and warm spices like cinnamon, ginger, and nutmeg.
YIELDS
4
Ingredients
- 3/4 cup unsalted butter, melted
- 12–14 sheets phyllo pastry
- 3/4 cup fresh cranberries
- 2 cups pure pumpkin puree
- 1 cup whole milk
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 orange, zested
- 1 1/4 cups dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped pecans, optional
- Whipped cream, for serving
Directions
- Heat your oven to 350ºF and lightly brush a nine-inch springform pan with melted butter.
- Lay out one sheet of phyllo pastry and brush the surface with some melted butter. Top with a second sheet of phyllo pastry and, starting at the shorter end, fold the pastry up. You want the folds to be about two to a half inches wide. Roll the accordioned pastry up into a loose coil to slightly resemble a rose, and place it in the centre of your prepared pan.
- Continue this brushing, layering, folding, and coiling until the pan is full. Nestle the cranberries between the pastry layers, then brush the top with any remaining butter. Place the pan on a baking sheet in case of any butter leakage and bake for 20 minutes until lightly golden brown.
- In a large bowl, beat together the pumpkin, milk, eggs, vanilla, orange zest, brown sugar, spices, and salt.
- Pour the pumpkin custard mixture over the lightly golden phyllo and scatter over the pecans. Return the pan to the oven and continue to bake for 40 to 50 minutes or until the custard is lightly set but the centre is still wobbly.
- Set aside to cool to room temperature before serving with sweetened whipped cream. Enjoy!
