This Ruffled Pie is made with buttery phyllo and a luscious custard. It is super simple to put together and beautiful to look at. Serve this at teatime to your friends and family today!
If you like a good bread pudding, you’re going to love this dessert. The phyllo is baked until it is golden and crisp. Then, a simple custard is poured over the top and baked until it sets. It’s a light dessert and the presentation is beautiful. Serve this with some Greek coffee or tea.
Feel free to add any or a combination of the following to customize your pie:
- add a half teaspoon of pure almond extract
- add lemon or orange zest. About 2 teaspoons
- add a quarter cup of your favorite preserves to the custard.
- add chocolate chips to the custard once it has cooled.
- add chocolate shavings as a garnish.
- add sliced almonds or ground hazelnuts for crunchiness.
- garnish with ground pistachios or sliced almonds
Which pans can be used for this pie?
I use a 9 and 1/2 inch springform pan to make it. Just make sure to line it with parchment paper or foil so that the custard does not ooze out. Also make sure to place the springform pan onto a baking sheet pan when baking the pie. This will make it easy to transport in and out of the oven and will also catch any spills.
You may use any of the following pans:
- 9, 10, or 12-inch round cake pan. The 12 inch cake pan will hold more phyllo spirals.
Watch the Video
Greek Ruffled Milk Pie
For the Phyllo
- 7 sheets of phyllo, thawed and at room temperature
- 6 tablespoons unsalted butter, melted
- ground cinnamon
- 5 eggs at room temperature
- 1/2-3/4 cup granulated sugar
- 1 and 1/2 cups milk
- 1/2 cup heavy whipping cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Optional: citrus zest or a half teaspoon of almond extract
- confectioner's sugar
- ground cinnamon
Preheat the oven to 350 °F, 180 °C.
Grease a 9 and 1/2-inch round springform pan with melted butter. Line the pan with parchment paper or foil. Place the springform pan onto a baking tray.
Brush each sheet of phyllo with melted butter and dust the top with cinnamon.
Scrunch each phyllo layer up like an accordion or roll it loosely into a long tube.
Rool the first layer of phyllo into a spiral and place it in the center of the prepared pan.
Wrap the remaining 6 layers of phyllo (accordions) around the first spiral.
Brush the top of the pie with the remaining butter and bake on the center rack for approximately 30 minutes or until it is golden.
In the meantime make the custard:
Add the eggs to a mixing bowl along with half of the sugar.
Add the milk, cream, salt, and remaining sugar to a saucepan and cook over medium heat until scalding hot. Whisk together until sugar is dissolved.
Whisk the eggs and sugar together until frothy.
Add the scalding hot milk mixture to the eggs slowly to temper them while whisking constantly.
Add the vanilla extract and whisk together. Set aside.
As soon as the pan with the phyllo comes out of the oven pour the custard on top of it.
Return the pan to the oven and bake on the center rack for an additional 25 minutes.
Remove from the oven and allow it to cool for an hour.
Transfer to a serving dish and dust with powdered sugar and cinnamon.
Serve with tea or coffee. Kali Orexi!
- 10 inch round springform pan
- 9, 10, or 12-inch round baking pan
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