Orange blueberry filo crinkle cake

Simple, fragrant, and super easy to make. I call it a crinkle cake, but it’s a baked custard with filo pastry layers. Families look for something special to grace their dinner tables as Thanksgiving approaches. This year, why not dazzle your guests with a unique dessert that combines the elegance of filo pastry with the zesty freshness of oranges and the sweet burst of blueberries? Enter the Orange Blueberry Filo Cake, a delightful twist to your Thanksgiving menu set to steal the show.

Why Choose Orange Blueberry Filo Cake?

A Refreshing Change: While traditional pies are a staple, this filo cake offers a refreshing change with its light, flaky layers and vibrant flavors.

Oranges and blueberries bring a perfect balance of tartness and sweetness, echoing the essence of autumn. This dessert isn’t just delicious; it’s also a feast for the eyes. The golden layers of filo pastry, interspersed with the vivid colors of the fruit, make it a centerpiece on any table. This Orange Blueberry Filo Cake pairs wonderfully with a traditional Thanksgiving dinner’s rich and savory flavors. Its citrusy note offers a delightful palate cleanser after a hearty meal, making it an ideal dessert.

Preparation time: 20 minutes
Cooking time: 30-35 minutes
Serves: 4-5

Ingredients

Filo pastry sheets 12-15
Fresh blueberries 20-25
Orange 1 zested
Unsalted butter, melted 10 tbsp
Milk 50 ml
Heavy cream 100 ml
Eggs 3
Granulated sugar 40 gms
Ground cinnamon 1 tsp
Powdered sugar for dusting 4-5 tbsp

Method

Preheat your oven to 350°F (175°C). Grease a square or rectangular baking dish.
Place a sheet of filo on a clean tabletop, brush it with melted butter, and bring the edges together to create layers.
Place them in the baking dish one after the other. Repeat this process, layering the sheets to fill up the baking dish.
Whisk together cream, milk, eggs, orange zest, cinnamon and sugar.
Gently pour over the sheets till the baking dish is covered ¾ th to its depth. Bake for 30-35 minutes or until the filo turns golden brown.
Let it cool slightly, dust it with powdered sugar, and serve it warm.