Growing up in the bustling heart of Chicago, my kitchen was always a place of laughter, warmth, and the delicious aroma of something baking. My babcia, with her thick Polish accent and an apron perpetually dusted with flour, would often invite me to help her create culinary magic. One of my fondest memories is the day we decided to experiment with a cranberry brie phyllo custard—a dish that has since become a cherished family favorite. It was a snowy afternoon, and as the wind howled outside, we stayed cozy inside, layering delicate phyllo pastry with creamy brie and tart cranberries. This recipe is a tribute to those precious moments, a blend of my Polish roots and the comforting flavors of a Chicago winter.
Why You’ll Love This Recipe
This cranberry brie phyllo custard is the epitome of comfort food with a sophisticated twist. It’s the perfect balance of creamy, tangy, and flaky, making it a delightful treat for any occasion. The best part? It’s surprisingly simple to make, yet it looks and tastes like a gourmet masterpiece. Whether you’re hosting a holiday gathering or simply want to indulge in something special, this dish will not disappoint. Plus, it’s a great way to use up leftover cranberries from the holidays!
Ingredients
- 1 package of phyllo pastry sheets
- 8 oz brie cheese, rind removed and sliced
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup water
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup melted butter
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with a bit of the melted butter.
- In a small saucepan, combine the cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Set aside to cool.
- Lay a sheet of phyllo pastry in the pie dish, brushing it lightly with melted butter. Repeat with 5 more sheets, buttering each layer.
- Arrange the brie slices evenly over the phyllo layers.
- Pour the cooled cranberry mixture over the brie.
- In a mixing bowl, whisk together the eggs, heavy cream, and vanilla extract. Pour this custard mixture over the cranberries and brie.
- Top with 6 more layers of phyllo, buttering each layer, and tuck in the edges to form a neat crust.
- Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and the custard is set.
- Allow to cool slightly before dusting with powdered sugar, if desired. Serve warm or at room temperature.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the flakiest crust, keep your phyllo sheets covered with a damp towel while working to prevent them from drying out. When layering the phyllo, be generous with the melted butter; it helps achieve that golden, crispy texture. If you’re using frozen cranberries, there’s no need to thaw them—just cook them a bit longer in the saucepan until they burst.
COOKING TOOLS
When I make this cranberry brie phyllo custard, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for slicing the brie with precision. For mixing the custard, I love using the Silicone Utensils Set – 12 pcs, which makes stirring a breeze without scratching my bowls. And of course, a 4.2 Quart Cast Iron Dutch Oven is perfect for cooking the cranberry mixture evenly.
Variations and Substitutions
If you’re feeling adventurous, try adding a handful of chopped walnuts or pecans to the cranberry mixture for a nutty crunch. For a more savory twist, incorporate a few sprigs of fresh thyme or rosemary. If you’re looking for a dairy-free option, substitute the brie with a plant-based cheese and the heavy cream with coconut cream.
Serving Suggestions
This cranberry brie phyllo custard pairs beautifully with a crisp green salad and a glass of chilled white wine. For a festive touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s also a lovely addition to a brunch spread, alongside fresh fruit and pastries.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the cranberry mixture and custard a day in advance. Assemble the dish just before baking for the best results.
What if I can’t find fresh cranberries?
No worries! Frozen cranberries work just as well, and you can even use canned cranberry sauce in a pinch, though it will be sweeter.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain the crispiness of the phyllo.
Final Thoughts
I hope this cranberry brie phyllo custard brings as much joy to your kitchen as it does to mine. It’s a dish that not only tastes divine but also carries the warmth of family traditions and the comfort of home-cooked love. Don’t forget to share your creations with me—I’d love to see how this recipe comes to life in your home!
Dynamic Related Recipe Section
👉 I hope you loved making this cranberry brie phyllo custard—it’s like a cozy hug on a plate! If you’re in the mood for more comforting dishes, why not try my Polish Pierogi, Apple Cinnamon Pancakes, or Creamy Mushroom Soup? Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Cranberry Brie Phyllo Custard: 5 Irresistible Recipes
A delightful blend of creamy brie, tart cranberries, and flaky phyllo pastry, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with a bit of the melted butter.
- In a small saucepan, combine the cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Set aside to cool.
- Lay a sheet of phyllo pastry in the pie dish, brushing it lightly with melted butter. Repeat with 5 more sheets, buttering each layer.
- Arrange the brie slices evenly over the phyllo layers.
- Pour the cooled cranberry mixture over the brie.
- In a mixing bowl, whisk together the eggs, heavy cream, and vanilla extract. Pour this custard mixture over the cranberries and brie.
- Top with 6 more layers of phyllo, buttering each layer, and tuck in the edges to form a neat crust.
- Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and the custard is set.