Ruffled Milk Pie
Description
Ruffled Milk Pie is a Greek dessert consisting of a milk custard and phyllo dough, topped with powdered sugar and cinnamon.
Ingredients
•
12 tablespoons melted Ghee or clarified butter, divided
•
3/4 cup granulated sugar
•
1/2 teaspoon ground cinnamon
•
1/8 teaspoon table salt
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14 sheets frozen phyllo dough, thawed
•
1 1/4 cups whole milk
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1/4 cup heavy cream
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5 large eggs
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1 teaspoon vanilla extract
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1 tablespoon powdered sugar
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon butter in bottom and up sides of a 9 1/2-inch deep dish pie plate.
2
Combine sugar, cinnamon, and salt in a small bowl.
3
Place 1 sheet of phyllo dough on a cutting board or clean work surface; brush butter over 1 side. Carefully scrunch up phyllo by pushing the short sides towards another to create a rope.
4
Loosely wrap into a coil and place in the center of the prepared baking dish. Repeat with remaining phyllo sheets and butter, placing and forming around the center coil to form a concentric circle, packing them in tightly.
5
Sprinkle 2 tablespoons of the spiced sugar mixture on top.
6
Bake in the preheated oven until golden, about 25 minutes. Remove from oven and reduce oven temperature to 325 degrees F (165 degrees C).
7
While phyllo bakes, heat milk and cream in a small saucepan over medium heat until it just begins to boil. Remove from heat.
8
Whisk together eggs, vanilla, and remaining spiced sugar mixture in a bowl; gradually add hot milk, whisking constantly, until combined. Immediately pour spiced milk over phyllo in the baking dish and return to the oven.
9
Bake until custard is just set, 20 to 25 minutes. Dust with powdered sugar. Serve warm or at room temperature. Recipe developed by Laura Kanya