Recipes
Phyllo Milk Pie with Pistachios and Cranberries
12 servings
1 hour total (Active 15 minutes)
Shopping list
Ingredients
- 12 oz frozen phyllo sheets (about 1 ½ rolls)
- ¼ cup shelled, lightly salted pistachios
- ⅓ cup dried cranberries (or pomegranate arils)
- 16 tablespoons Vital Farms Unsalted Butter, divided
- 1 (14 oz) can sweetened condensed milk
- 2 cups Shamrock Farms Heavy Whipping Cream
- ½ teaspoon ground cardamom
- ¾ teaspoon ground cinnamon, divided
Steps
- Thaw phyllo. Preheat oven to 400°F. Chop pistachios and cranberries finely. Melt butter; coat 13- x 9-inch baking dish with 1 tablespoon butter.
- Unroll phyllo and arrange on work surface with long side facing you. Gather 2–3 sheets at a time, scrunching into loose, fan-like strips. Transfer strips gathered-side up to baking dish. Repeat with remaining phyllo, filling dish snugly. Pour remaining 15 tablespoons butter evenly over phyllo. Bake 25–30 minutes until golden. Meanwhile, combine milk, heavy cream, cardamom, and ½ teaspoon cinnamon; whisk to blend.
- Pour cream mixture carefully over golden phyllo. Bake 10–12 more minutes until bubbly and milk mixture has been absorbed. Top with pistachios, cranberries, and remaining ¼ teaspoon cinnamon. Let stand 10 minutes to cool before serving. Serve warm.
Amount per 1⁄12 recipe serving: Calories 480, Total Fat 35g, Sat Fat 21g, Trans Fat 1g, Chol 95mg, Sodium 190mg, Total Carb 37g, Fiber 0g, Total Sugar 22g, (Incl. 17g Added Sugars), Protein 6g, Vitamin D 6%, Calc 10%, Iron 6%, Potassium 4%