Cranberry Orange Phyllo Crinkle Pie

45 minutes
30 minutes
Recipe developed for BC Egg by Chef Dez, Corporate Chef for BC Egg

This Crinkle Pie makes a unique dessert or appetizer, with a cakey bottom and a golden crispy top.


  • Baking spray
  • 454g thawed phyllo pastry sheets
  • 1 cup melted butter
  • 200g brie cheese, chilled
  • 3/4 cup orange marmalade
  • 4 teaspoons white wine vinegar
  • 2/3 cup dried cranberries
  • 3/4 cup white sugar
  • 3 large eggs, beaten
  • 2/3 cup milk
  • 2/3 cup whipping cream
  • 2 teaspoons vanilla extract
  • Powdered sugar, for dusting
  • Finely grated orange zest, for garnish


  1. Preheat oven to 350°F (325° convection) and spray a 12 x 18-inch sized rimmed baking sheet with baking spray.
  2. Take 1 or 2 sheets of phyllo at a time and gently scrunch and pleat with your fingers. Place the pleated length of dough across one end of the baking sheet, and stack the next length of pleated dough next to it. Keep doing this, until the pan is completely filled with rows of crinkled phyllo.
  3. Pour the melted butter evenly over these prepared phyllo sheets and bake for 15 minutes until lightly golden.
  4. Slice the chilled brie cheese and randomly arrange these slices in the folds of the baked phyllo. Mix the orange marmalade and white wine vinegar together and randomly dollop into the folds of the baked phyllo. Sprinkle the dried cranberries over the phyllo, distributing evenly.
  5. Mix the eggs, milk, whipping cream, and vanilla together and pour evenly over the phyllo sheets. Place back in the oven and bake for another 30 minutes until golden and the custard has set.
  6. Let cool in the pan for at least 5 minutes before dusting with some powdered sugar and garnishing with the orange zest. Slice into 18 equal portions.

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