Ingredients
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Scale
- 12–16 sheets frozen phyllo dough, thawed (*see note)
- 8 tablespoons (110g) unsalted vegan butter, melted (regular butter can be substituted if dairy free is not a concern)
- 2 cups (486g) soy milk (any nut milk can be substituted for the soy milk, regular milk will work if dairy free is not a concern)
- 3/4 cup coconut cream, melted (thick cashew cream can be substituted or heavy cream if dairy free is not a concern)
- 4 tbsp cornstarch
- 1 tablespoon vanilla extract
- 1/2 cup (170g) maple syrup
- 1/2 tsp fresh grated nutmeg
- 1/4 tsp annatto powder (optional, for color)
- (*or substitute homemade holiday nog with 3 1/4 cup store bought nog)
- pinch of salt
- 1 tbsp powdered sugar, for dusting
- fresh grated nutmeg, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish lightly with melted butter.
- Place 1 sheet of phyllo dough on a clean surface and brush it with melted butter (a light coat will do just fine). Place another sheet of phyllo over the top of the first one and brush with butter. Use your fingers to scrunch up the phyllo 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 6-8 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 holiday nog custard by whisking together the soy milk, coconut cream, maple syrup, cornstarch, vanilla, nutmeg, pinch of salt and annatto if using.
- 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 powdered sugar and a touch of fresh grated nutmeg. Best eaten warm, but leftovers store beautifully in the fridge for up to 3 days (if it even lasts that long ;)
Notes
*Frozen phyllo dough varies in measurement (a common size is 12×17″). For this reason the amount of sheets you will need can vary based on the size of your phyllo dough. Our sheets were quite large, so I only needed 10 to fill our cake pan. The pan should be loosely filled with the phyllo spirals, if you pack them in too tightly there will not be room for the custard to settle in between the layers of phyllo.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Breakfast, Dessert
- Cuisine: Greek