Ruffled Milk Pie

Ruffled Milk Pie

Ruffled Milk Pie



Prep time


Cooking time



    Ruffled 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!


    • 10-15 sheets Fillo Factory fillo dough
    • 4-6 tbs clarified butter
    • 1/2 tsp ground cinnamon
    • 3 cups whole milk
    • 6 large


    • 1 cup

      granulated sugar

    • 1 tsp

      pure vanilla extract

    • 1/4 cup to dust after baking confectioners sugar


    • 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.