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Apple Ricotta Crinkle Cake

Prep Time15 minutes
Cook Time2 hours 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 servings

Ingredients

Apple Compote

  • 16 oz. apples, peeled and thinly sliced or chopped (about 4 medium)
  • 2 tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon

Ricotta Custard

  • 3/4 c. milk
  • 1/2 c. heavy cream
  • 1/3 c. whole milk ricotta
  • 3 large eggs
  • 1/4 c. granulated sugar
  • 1/8 tsp. kosher salt

Assembly

  • 1 16 oz. box phyllo dough
  • 4 tbsp. butter, divided
  • 3 tbsp. golden raisins
  • 3 tbsp. pine nuts, crushed

Instructions

Apple Compote

  • Combine apples, sugar, and cinnamon in a medium saute pan over medium high heat. Cook until the apples break down, caramelizing, and barely hold their shape, about 45 minutes 1 hour. Adjust heat to medium low and add a tablespoon of water at a time if the apples begin to stick or dry out. I used a nonstick pan for this too, which is helpful. Remove and set aside to cool.

Ricotta Custard

  • In a quart container combine milk, heavy cream, ricotta, eggs, sugar, and salt. Secure with lid and shake vigorously until the eggs break and incorporate into the cream mixture. You can also use a whisk to break up the egg. Set aside in the fridge until ready to use.

Assembly

  • Preheat oven to 375°F and brush 1 tbsp. butter in a 9x12 pan. Remove a sleeve of phyllo and starting with 1 sheet: fold the short end (think of this like a vertical rectangle) into an accordion away from you. Place each piece on the short end of the pan, the 12 inch side (think of this like a vertical rectangle too). Repeat with remaining phyllo. It will all fit!
  • Bake phyllo until very pale golden and crispy to the touch, 15 minutes. Remove and place dollops of apple around the phyllo. Sprinkle raisins and crushed pinenuts sporadically between the crevices. Pour custard evenly over top, allowing it to sink in and absorb
  • Brush top of phyllo with 3 tbsp. melted butter. Continue to bake until set, 30 to 35 minutes