Ruffled Milk Pie
Servings
1
servingsPrep time
10
minutesCooking time
25-30
minutesRuffled Milk Pie is a surprisingly simple and light dessert to make. Also known as a version of Galatopita, which is often made without the, um, ruffles. But IMHO those lovely, crispy ruffles are what makes it so special!
Ingredients
- 10-15 sheets Fillo Factory fillo dough
- 4-6 tbs clarified butter
- 1/2 tsp ground cinnamon
- 3 cups whole milk
- 6 large
eggs
- 1 cup
granulated sugar
- 1 tsp
pure vanilla extract
- 1/4 cup to dust after baking confectioners sugar
Directions
- Prep
- Find a nice round non stick pan if possible, or you could line it with parchment paper. Grease pan.
- Preheat oven to 350f
- Fillo Sheets
- Using a soft brush, lightly brush some melted clarified butter over the top fillo sheet.
- Take the sheet in your hands and crimp it up lengthwise and roll it into a rosette and place that in the center of your pan.
- Continue with the next sheet, and begin to place each rosette around the first one - eventually encircling the center with a ring of buttered phyllo rosettes.
- Brush the tops of the fillo with some of the butter.
- Milk
- In the meantime, heat the milk in a sauce pan until just about to boil.
- Remove from heat.
- Whisk together the eggs and sugar.
- Gently, slowly stream this into the hot milk whisking at the same time. Add vanilla.
- Pour or spoon this over the phyllo rosettes. Pinch a bit of cinnamon over the top, and put into the oven. Center rack.
- Baking
Bake for about 25-30 minutes to be sure it is set up and not raw it the middle. You can use a food thermometer - look for at least 165f in the center to determine doneness. The fillo tops should be browning up, too.
- When done, cool for 5 minutes, remove from pan if possible and dust with the confectioner's sugar.
