Greek Ruffled Milk Pie Recipes

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RUFFLED MILK PIE



Ruffled Milk Pie image

The secret to this easy ruffled milk pie is store-bought phyllo dough, which gets sprinkled with cinnamon-sugar, shaped into roses and coated in a creamy, rich custard. This version is based on the Greek dessert galatopita and is reminiscent of the Egyptian dessert Mesh Om Ali, which was made TikTok-famous by @RamenaSaidWow's omnipresent "crinkle cake." The result tastes like a churro meets crème brûlée and could not be any more decadent and delicious.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 11

7 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/3 cup plus 2 tablespoons plus 1 1/2 teaspoons sugar
Twelve 9-by-14-inch sheets frozen phyllo dough, thawed
1 cup whole milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract
Pinch kosher salt
3 large eggs
1/4 cup sliced almonds, toasted (optional)
Confectioners' sugar, for dusting

Steps:

  • Position a rack in the lower third of the oven, place a baking sheet on the rack and preheat to 350 degrees F.
  • Brush a 9 1/2-inch deep-dish pie plate (preferably with ruffled edges) with some of the melted butter. Stir together the cinnamon and 2 tablespoons plus 1 1/2 teaspoons of the sugar in a small bowl. Set aside.
  • Place the sheets of phyllo on a baking sheet and cover with a barely damp kitchen towel or several paper towels to keep from drying out.
  • Place 1 sheet of phyllo dough with a long side closest to you on a work surface. Brush the phyllo sheet with some of the melted butter until completely coated, then sprinkle with 3/4 teaspoon of the cinnamon-sugar. Using your hands, gently bring the long sides toward one another, scrunching the phyllo as you go to create a ruffled effect. Gently coil the phyllo into a rose shape about 3 1/2-inches in diameter. Place the phyllo rose in one corner of the pie plate. Repeat to make 3 more phyllo roses. Arrange them so they fill the bottom of the pie plate in a single layer. If the phyllo dough tears or breaks, it is okay since it will just add to the ruffled effect of the final pie. If there are any spaces between the phyllo roses, gently spread them with your hands until the roses cover the entire bottom of the pie plate.
  • Brush the 8 remaining phyllo sheets with melted butter, sprinkle with cinnamon-sugar and shape into a slightly smaller rose (2 1/2 to 3-inches). Place 1 rose in the center of the pie plate on top of the first layer, then surround it with the remaining 7 roses. If there is any remaining melted butter, drizzle it on top of the roses.
  • Bake on the preheated baking sheet until deep golden brown and crispy, 25 to 30 minutes, rotating the baking sheet once after 15 minutes. Allow to cool slightly on the baking sheet while you prepare the custard.
  • Place the milk and cream in a medium saucepan over medium heat and cook, stirring occasionally, until it just starts to steam, 7 to 10 minutes. Remove from the heat. Whisk together the vanilla, salt, eggs and remaining 1/3 cup sugar in a large bowl. While whisking constantly, gradually add the milk and cream mixture a little bit at a time until smooth and combined.
  • Pour or spoon the custard between the crispy phyllo layers; this will ensure that the phyllo on top stays nice and crispy. Bake until the filling is just set, 20 to 25 minutes, rotating the baking sheet after 10 minutes. Let cool on the baking sheet for 30 minutes. Sprinkle with the almonds if using and dust with confectioners' sugar.
  • Cut into 8 wedges and serve warm.

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  • Using one filo sheet at a time, brush it all over with the melted butter. Using your hands, crease it like an accordion so it looks ruffled. Starting at one end of the ruffled filo, begin to curl it into a spiral so that it forms the shape of a rose. If you don not wish to form the sheets into roses, you can also just place them as they are in an accordion shape into your baking pan.
  • Repeat step 2 with the other filo sheets or until there is no more room in the pan. Bake in the oven for 20 minutes or until the filo begins to brown nicely on top.
  • Meanwhile, in a saucepan, add the milk, sugar, cinnamon stick, orange zest, and salt. Heat over medium heat whisking consistently. Heat the milk mixture until the sugar dissolves being careful not to bring it to a boil. Remove from heat and let cool for a few minutes. Whisk the eggs in a bowl and add them to the milk mixture, whisking vigorously to ensure they do not cook.


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