Cranberry Orange Soufra

This Cranberry Orange Soufra is a deliciously decadent Greek dessert. It’s a ruffled phyllo pie with a creamy custard, cranberries and a hint of fresh orange.

First of all, I’ve always loved the blueberry lemon combination and second of all anything with phyllo and count me in. So flaky and buttery. It’s irresistible.

I knew I’d need to give the recipe a try.

The blueberry lemon combination was of course delish, but I decided to change things up just a smidge and make my version cranberry orange, otherwise I followed the recipe to a T.

What I love about this Greek dessert is that you really only need a handful of ingredients. And I know, I know…phyllo is not the easiest to work with, but honestly the effort is totally worth it. I shared mine with friends and they enjoyed it as much as I did.

I decided to plump my dried cranberries up some before adding to the soufra, so I added them to a measuring cup and poured some super hot water over them and let them stand for about 20 minutes before draining and then adding.

I also used the zest of two medium oranges for this recipe which gave it a nice refreshing orange flavor.

First, you’ll remove your phyllo dough from the freezer and let it come to room temperature. Then you’ll combine your heavy cream, sugar, eggs and orange zest in a bowl and whisk together.

Once the phyllo is at room temperature, you will lay one sheet out and brush it with some of the melted butter. You’ll add another sheet on top of the buttered sheet and using your fingers you’ll fold the pastry in an accordian-like design. It’s then time to transfer it to the center of a 12-inch round baking dish and coil it like a rose. Take a peek at Mary’s video.

You will continue with the remaining phyllo pastry, placing it around the center rose until your dish is full. You will most likely only find phyllo dough in a 16 ounce box. You’ll only use 12 ounces. You can freeze the remainder for another recipe.

You will brush the top of the phyllo with the remaining butter and bake for about 15 minutes until golden brown.  Then you’ll sprinkle a few of the cranberries on top of the phyllo before gently pouring the custard mixture over the top and then sprinkling the remaining cranberries over top. The soufra will bake for 30 additional minutes until it’s puffed up and golden.

You can serve your soufra warm with a dusting of confectioners’ sugar or top or even with some fresh whipped cream on the side. I guarantee this one’s going to be a hit!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Cranberry Orange Soufra

Author: MaryAnn Dwyer

Servings: 8 servings

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This Cranberry Orange Soufra is a deliciously decadent Greek dessert. It's a ruffled phyllo pie with a creamy custard, cranberries and a hint of fresh orange.

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

  

1x2x3x

• 2/3 cup dried cranberries
• 12 oz. phyllo dough, you will most likely only find phyllo dough in a 16-oz. package. You can freeze the remainder for another recipes
• 1 cup unsalted butter, melted
• 2 1/2 cups heavy cream
• 1 cup granulated sugar
• 5 large eggs
• 1 tsp. vanilla
• 2 medium oranges, zested with a box grater
• confectioners' sugar, for dusting

Instructions

 

• Place your cranberries in a small heatproof bowl. Pour some boiling water over the cranberries and let sit for 20 minutes. Drain. Set aside.
• Remove your phyllo dough from the freezer and let it come to room temperature.
• Preheat oven to 350 degrees.
• In a large bowl, whisk together heavy cream, granulated sugar, eggs, vanilla and orange zest. Set aside.
• Lay one sheet of the phyllo pastry on a work area with the shortest side facing you. Brush the sheet with some of the melted butter. Add another sheet on top of the buttered sheet and using your fingers you'll fold the pastry in an accordian-like design. Transfer it to the center of a 12-inch round baking dish and coil it like a rose. Repeat with the remaining phyllo, placing the accordian-like sheets around the center rose until your dish is full (as picture above).
• Brush the top of the phyllo pastry with any remaining butter and bake for 15 minutes, until lightly browned. Remove from the oven a scatter a few of the dried cranberries over the top. Gently pour the custard over the top of the baked phyllo and scatter the remaining cranberries over the top.
• Bake for another 30 minutes until puffy and golden. Remove from the oven and let cool for 10 minutes before sprinkling with confectioners' sugar. Cut into wedges to serve.

Notes

Mary has a fabulous video on her Instagram page with step by step directions on how to make the lemon blueberry version. Be sure to check it out.

Make sure to remove your phyllo from the freezer to come to room temperature before starting the recipe.

 

Nutrition

Calories: 773kcal | Carbohydrates: 62g | Protein: 10g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 274mg | Potassium: 218mg | Fiber: 2g | Sugar: 38g | Vitamin A: 2045IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 2mg

Keyword: cranberries, filo, orange

Cuisine: Greek

Course: Dessert

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!

Recipe adapted from Mary Kouzina