Savory Phyllo Crinkle Pie with Camembert
This savory phyllo crinkle pie starts with sheets of phyllo pleated into loose ruffles and baked crisp with butter. Then a garlicky egg custard goes over the top, slices of Camembert get tucked between the folds, and the whole pan bakes until golden. It comes out shattering on top and soft and custardy underneath, and it takes about 20 minutes of hands-on work for something that looks like it came from a bakery.
I’ve made my strawberry phyllo crinkle pie so many times that a savory version was only a matter of time, and Camembert was the obvious suspect. The crinkled phyllo goes shatteringly crisp, and the pockets of melted cheese put it somewhere between a pastry and a cheese board. It’s my favorite thing to bring to a gathering, mostly because nobody believes how little effort it took. Give it 15 minutes before you cut it, or the cheese runs everywhere. Honestly, that’s not the worst outcome.
How to Ruffle Phyllo So the Custard Gets In
Work with two sheets at a time, one on top of the other. Pinch the long edges and push them gently toward each other, like an accordion, until you have a ruffle about 1 inch (2.5 cm) thick, then stand it in the pan with the folds facing up. Keep going until you’ve used all the phyllo and the pan is full but not crammed. The gaps between the ruffles are where the custard settles; pack them tight and you get dry pastry on top and a dense layer underneath.
The phyllo bakes twice before the custard goes in: 10 minutes plain, then another 10 after you pour the melted butter over it. It feels like an extra step, but it’s what keeps the base crisp once the egg mixture hits it. Phyllo dries out in minutes, so keep the stack under a clean kitchen towel and uncover only the two sheets you’re folding.
Camembert, Herbs and an Optional Honey Drizzle
Two small wheels of Camembert (about 4.5 oz / 125 g each) are plenty for a 9×13-inch pan. Slice them rind and all, since the rind is edible and softens in the oven, and push the slices down between the ruffles so they melt into the custard instead of sitting on top. Brie is the closest swap; feta or a little blue cheese make a saltier, sharper pie.
The custard itself is simple: milk, eggs, salt, garlic powder and a pinch of nutmeg, which works with eggs and cheese the same way it does in a béchamel. Fresh thyme and rosemary go on before the last bake. The honey is the part people ask about. A thin drizzle over the cooled pie brings out the sweet, buttery side of the Camembert, but skip it if you want the pie fully savory.
Serving, Storing and Reheating
Serve it warm or at room temperature. Cut into 8 squares, it’s a vegetarian main next to a green salad; cut smaller, it works on a brunch table or a party spread.
- Fridge: covered, for up to 3 days.
- Reheat: about 10 minutes in a 350°F (180°C) oven brings back the crisp top. The microwave makes the phyllo limp.
- Make ahead: ruffle the phyllo and do both pre-bakes a few hours early, leave the pan at room temperature, then add the custard and Camembert and bake when you need it.
Looking for more phyllo bakes? Try the filo pie with cheese and dill, this simple cabbage filo pie, or a savory creamy mushroom pie.
Savory Phyllo Crinkle Pie with Camembert
Equipment
- 9×13 inch baking pan
- Pastry brush
- Mixing bowl
- Whisk
Ingredients
- 1 lb phyllo pastry 1 roll, thawed
- 1 cup butter melted
- 1 cup milk
- 4 eggs
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp nutmeg ground
- 2 wheels Camembert small, about 4.5 oz (125 g) each, sliced
- 1 tbsp thyme leaves fresh
- 1 tbsp rosemary leaves fresh
- 2 tbsp honey optional, to finish
Instructions
- Thaw the phyllo completely in the fridge overnight. Heat the oven to 350°F (180°C) and brush a 9×13-inch (23×33 cm) baking pan with butter.
- Working with two sheets of phyllo at a time, pinch the edges and pleat them loosely into ruffles about 1 inch (2.5 cm) thick. Stand the ruffles in the pan, folds up, until all the phyllo is used and the pan is loosely filled. Do not pack them tight.
- Bake the ruffled phyllo for 10 minutes. Remove from the oven and pour the melted butter evenly over the pastry. Return to the oven and bake another 10 minutes.
- While the phyllo bakes, whisk together the milk, eggs, salt, garlic powder, and nutmeg.
- Pour the custard evenly over the baked phyllo. Tuck the Camembert slices between the folds, then scatter with thyme and rosemary.
- Bake for 30 to 40 minutes, until golden and crisp. Let it cool for at least 15 minutes (or to room temperature), drizzle with honey if using, slice, and serve.
Notes
Questions About This Crinkle Pie
It is a pie made from sheets of phyllo pleated into loose ruffles, stood upright in a pan, baked crisp with butter and then set with a custard. The sweet version uses a vanilla custard; this savory one uses eggs, milk, Camembert and herbs, close in spirit to Greek patsavouropita, a crumpled phyllo pie baked with feta and eggs.
Thaw it overnight in the fridge and keep the stack covered with a clean towel while you work. Phyllo dries and cracks within minutes in the open air, so uncover only the two sheets you are folding.
Yes. Brie is the closest swap and melts the same way. Feta or a little blue cheese also work if you want a saltier, sharper pie. Tuck small pieces between the folds so the cheese melts all through the custard.
Usually the ruffles were packed too tightly or the phyllo skipped its two pre-bakes. Leave space between the folds, bake the phyllo 10 minutes plain and 10 minutes with the butter before adding the custard, and let the pie cool for 15 minutes before cutting.
No, it is optional. A thin drizzle over the cooled pie balances the salty Camembert and the woodsy herbs and makes it sweet-and-savory. Leave it out for a fully savory pie.
Keep leftovers covered in the fridge for up to 3 days. Reheat slices in a 350°F (180°C) oven for about 10 minutes to bring back the crisp top. The microwave softens the phyllo, so the oven is the better choice.
