Ruffled Milk Pie
Ruffled Milk Pie
A crisp phyllo custard pie with buttery ruffled pastry, vanilla-scented milk, and a snowy finish of confectioners' sugar.
Ruffled milk pie is a Greek-style custard dessert that turns a small stack of phyllo into a dramatic pan of crisp golden folds. The pastry is brushed with butter, loosely gathered into rosettes, and baked once before the custard is added so the top keeps its brittle texture.
The filling is intentionally simple: eggs, milk, sugar, vanilla, and a pinch of salt. It settles between the baked phyllo ruffles and sets into a soft custard while the exposed pastry stays flaky at the edges.
This version is forgiving because torn phyllo still works beautifully. The sheets do not need to be perfect; loose, uneven folds create more texture and leave channels for the custard to soak in.
Serve the pie slightly warm or at room temperature with a generous dusting of confectioners' sugar. A little cinnamon or lemon zest can be added to the custard if you want a more traditional aromatic finish.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F. Brush a 9-inch round cake pan with melted butter, line the bottom and sides with parchment, and brush the parchment with more butter.
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2
Unroll the thawed phyllo and keep the stack covered with parchment and a lightly damp towel while you work so the sheets stay pliable.
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3
Place one phyllo sheet on the counter, brush it lightly with melted butter, and gather it lengthwise into a loose fan without pressing the folds flat.
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4
Coil the gathered strip into a loose rosette and set it in the center of the prepared pan. Repeat with the remaining sheets, spacing the rosettes so they fill the pan.
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5
Bake the buttered phyllo for 20 to 25 minutes, until the upper edges are crisp and medium golden. Leave the oven on and cool the pan on a rack for 10 minutes.
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6
Whisk the eggs, sugar, salt, and vanilla in a medium bowl until smooth, then slowly whisk in the milk until the custard is even.
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7
Pour the custard over and around the baked phyllo, letting it settle between the folds without flattening the crisp tops.
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8
Return the pan to the oven and bake for 15 to 20 minutes, until the custard is set near the center and no longer sloshes when the pan is gently nudged.
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9
Cool for at least 15 minutes, then lift out the pie if desired and dust generously with confectioners' sugar before slicing.
Ingredients
- Unsalted Butter, melted:5 tablespoons
- Phyllo Dough Sheets, thawed:7 sheets
- Large Eggs:3
- Kosher Salt:1/4 teaspoon
- Granulated Sugar:1/2 cup
- Vanilla Extract:1 1/2 teaspoons
- Whole Milk:1 1/2 cups
- Confectioners' Sugar:as needed
Tips & Notes
- Thaw frozen phyllo overnight in the refrigerator, then let it stand at room temperature for about 15 minutes before opening.
- A clean spray bottle is useful for misting the towel that covers the phyllo; it should be damp, not wet.
- For a warmer flavor, add 1/2 teaspoon ground cinnamon or 1 teaspoon finely grated lemon zest to the custard.
- Leftovers keep well in the refrigerator for up to 3 days and can be eaten chilled or gently rewarmed.
