Description
A delicious cake, made with phyllo dough and applesauce, refined with the classic Pumpkin-Pie spices – a perfect autumn treat!
Ingredients
Scale
- 10 sheets phyllo dough, fresh or thawed
- 100g butter, melted
- 200 ml milk
- 3 tbsp cornstarch
- 1 tablespoon vanilla extract
- 225 g of applesauce
- 100g light brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp fresh ground nutmeg
- 1/8 tsp ground allspice
- 1 tbsp powdered sugar + 1/2 tsp cinnamon, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Brush a 26cm round cake pan lightly with melted butter and line with a sheet of baking paper, that covers the sides of the baking pan as well.
- Place 1 sheet of phyllo dough on a clean surface and brush it with melted butter. You don’t need much. Place another sheet of phyllo over the top of the first one and brush with butter. Use your fingers to scrunch up the fillo long ways, into a loose ruffled strip (its okay if the phyllo tears a bit). Wind up the dough into a loose, ruffled spiral, place it in your prepared pan and repeat with the rest of the phyllo dough until your pan is filled. (you should have 5-7 spirals depending on the size of your phyllo)
- Brush the tops of the spirals with the remaining butter. Bake in the pre-heated oven for 20-25 minutes, until the phyllo is golden brown.
- While the phyllo bakes, prepare the applesauce custard by whisking together the milk, cornstarch, applesauce, vanilla, spices and sugar.
- Remove the pan from the oven and pour the pumpkin custard mixture over the spirals. Return pan to the oven and bake another 20-25 minutes or until the custard is set in the center.
- Let cool for 15 minutes, then lift from the pan and serve dusted with cinnamon and powdered sugar.
Notes
Best eaten warm, but leftovers store beautifully in the fridge for up to 3 days. And if you really, really want to treat somebody: add a scoop of vanilla ice-cream on top!!
