Pop open the bubbly and say cheers to the new year! Eggnog Ruffled Cranberry Pie is a festive taste of the season that is a sweet treat worth celebrating.
There is something so cheerful and celebratory about the sweet yet tart cranberry. Whether it’s flashing its dazzling color in Cranberry Custard Tart or acting as the bright confetti in this delicate pie, it’s a seasonal favorite for a reason.
Eggnog Ruffled Cranberry Pie is a delicate and delicious dessert worthy of being center stage of any holiday table. With its lacey texture and bright bursts of fresh cranberries, this confection is as fun to make as it is tempting to eat.
- Phyllo – This thin, unleavened dough is commonly used in pastries such as baklava and spanakopita. It’s readily available in the freezer section of your grocery store. The whisper thin sheets bake up crispy and airy.
- Butter – Helps the phyllo brown while also giving richness.
- Eggnog – While milk and cream are the common components for Greek ruffled milk pie, or galatopita, eggnog is used to create the custard for this ruffled milk pie.
- Eggs – Part of the rich custard base.
- Sugar – Adds sweetness and balances the tart, bright cranberries.
- Nutmeg – Pairs well with the eggnog and adds warmth to every bite.
- Cinnamon – Adds warmth and perfumes this twist on a classic Greek dessert.
- Cranberries – Fresh is best! These add color, balance the sweetness, and give a pop of texture.
- Powdered Sugar – A garnish of powdered sugar is all that is needed to highlight this gorgeous dessert.
How to Make Eggnog Ruffled Cranberry Pie
This dessert might look like you spent all day in the kitchen but with a few simple steps it couldn’t be easier. Put on your favorite music and have fun playing in the kitchen when baking up this sweet treat.
Time needed: 1 hour and 10 minutes
Delicate and crispy phyllo is baked in a rich, spiced eggnog custard.
Defrost your phyllo dough according to package directions. Preheat your oven to 400 degrees. Butter a 10″ round baking dish.
Brush a sheet of phyllo dough with melted butter. Scrunch it up like an accordion. Place it around the edge of the buttered baking dish, or you can start in the center. Continue with the remaining Phyllo dough until the baking dish is filled.
Drizzle the remaining butter over the phyllo. Allow it to bake for 20 minutes or until its golden brown.
Whisk together the eggnog, eggs, sugar, brandy, and spices. Remove the phyllo from the oven. Sprinkle the cranberries over the top. Pour the custard over the phyllo.
Allow the ruffled milk pie to bake for 30 minutes, or until the custard has set.
Sprinkle powdered sugar over the top. Serve warm.
While the cranberries pair well with the flavors of the warm spices and eggnog, you can substitute with your favorite berries. Blueberries and blackberries would both work well in this dessert.
- 10″ Baking Dish – This recipe fits a 10″ round baking dish. You can also use a tart pan.
- Pastry Brush – Phyllo is incredibly delicate and fragile. Use a pastry brush or silicone brush to apply the melted butter with ease.
- Damp Kitchen Towel – Phyllo dough can dry out quickly. If you aren’t working fast, keep your phyllo lightly covered with a damp kitchen towel or damp paper towels.
Because of the custard base in this dessert, you will want to keep it refrigerated. While it is best served warm it can be stored tightly covered in the refrigerator for 3-4 days. Feel free to gently reheat it on a low setting in the oven.
Top Tip for Eggnog Ruffled Cranberry Pie
Phyllo dough might be delicate, but it is easy to work with a few simple steps. Always allow it to defrost according to the package directions. Letting it gently defrost in the refrigerator over a longer period of time will prevent it from getting too much moisture if defrosted on the countertop.
Keep your phyllo dough moist. Not only does this include buttering it, but also keeping it under a damp cloth when not working with it. This will prevent it from drying out and cracking.
Eggnog Ruffle Cranberry Pie
- 1 pastry brush
- 1 10" round baking dish
- 1 mixing bowl
- 10-12 sheets phyllo dough, defrosted
- 1 stick butter, melted
- 1 1/2 cups eggnog
- 3 eggs
- 1/2 cup sugar
- 2 oz brandy
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup cranberries, halved
- powdered sugar for serving
- Preheat the oven to 400 degrees.
- Butter a 10" round baking dish and set aside.
- Place a sheet of phyllo on your work surface. Brush it with butter and scrunch it up like an accordion. Place around the edge of the baking dish, or you can start in the center.
- Repeat the process with the remaining sheets of phyllo. If not working fast lightly cover your phyllo dough with damp kitchen towel or paper towel.
- Bake the phyllo for 20 minutes or until golden brown.
- Whisk together the sugar, eggnog, brandy, and spices.
- Sprinkle the cranberries over the phyllo. Pour the custard over the top.
- Allow the eggnog ruffle cranberry pie to bake for 30 minutes, or until the custard is set.
- Dust powdered sugar over the top before serving.