Ruffled Milk Pie Recipes

RUFFLED MILK PIE

Steps:

• Preheat oven to 350 degrees. Brush a 14-inch round cake pan with some of the clarified butter; set aside.
• Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides toward one another to create a long cylindrical shape. Place upright in center of prepared cake pan, creating a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
• Using a pastry brush, brush remaining clarified butter all over phyllo in pan; sprinkle with 1/4 teaspoon cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.
• Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. Whisk together eggs and sugar in a large bowl. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla.
• Spoon milk mixture over baked phyllo, evenly covering surface. Return pan to oven and bake until filling has set, 25 to 30 minutes more. Dust with confectioners' sugar and cinnamon; serve immediately.

GREEK RUFFLED MILK PIE

Steps:

• 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!

CHAI SPICED RUFFLED MILK PIE

Steps:

• Preheat oven to 350˚F.
• Lightly grease inside of 9 inch springform pan, then wrap foil and place onto a baking sheet. Set aside.
• Place all chai spice ingredients into a small mixing bowl and whisk together.
• Place 2 sheets filo onto a clean surface, overlapping one another. Brush the top sheet with butter and top with 2 more sheet of filo and brush with butter.
• Sprinkle ¼ cup of chopped walnuts evenly over buttered filo followed by 1 tablespoon brown sugar and ¼ teaspoon of chai spice.
• Carefully scrunch together filo sheet from top to bottom, then tightly curl into a spiral.
• Place stuffed and rolled filo into center of springform.
• Repeat steps 4 to 6 with remaining ingredients, adding to the original spiral, with each ruffled log of filo until the springform is full.
• Place pie in oven and bake for about 20 minutes.
• While pie is baking, make custard base: Pour milk and vanilla into a saucepan and scald over medium-low heat.
• In a mixing bowl combine remaining cup of brown sugar and eggs and whisk together.
• Add ½ cup scalding milk to egg and sugar mixture and quickly whisk together to prevent scrambling. Whisk an additional ½ cup milk to mixture and whisk together.
• Pour mixture back into saucepan with remaining milk and whisk together.
• Cook mixture, constantly stirring, until just thick enough to barely coat the back of a wooden spoon. Stir in ½ tablespoon chai spice into milk mixture and remove from heat.
• After 20 minutes remove pie from oven. Pour milk mixture evenly over pie and place back into oven for an additional 20 to 25 minutes or until custard sets and top of pie turns golden brown.
• Remove from oven and cool for 10 to 15 minutes before unmolding from pan. Transfer to serving dish.
• Combine powdered sugar with remaining chai spice and sift over ruffled pie. Serve.

RUFFLED MILK PIE RECIPE - (4/5)

Steps:

• Preheat oven to 350 and brush a 14-inch round baking pan with some of the melted butter, lay 1 sheet of phyllo on a work surface with the long edge toward you. Loosely ruffle it by pushing the short ends toward each other with your hands to create a long concertina shape, then place it upgright in a loose spiral in the center of the prepared pan. Ruffle the remaining sheets of phyllo in the same way and continue the spiral until the base of the pan is filled with phyllo ruffles. Using a pastry brush, dab the melted butter on all the surfaces of the phyllo. Sprinkle with the ground cinnamon and bake for 25-30 minutes, or until golden brown. Meanwhile, pour the milk into a pan and bring to just below boiling point, then remove from the heat. Beat the eggs with the sugar in a bowl. Gradually pour in the milk a little at a time, beating constantly. Add the vanilla remove the pan from the oven and spoon the egg mixture over the baked phyllo covering all the surfaces evenly. Return the pan to the oven and bake for 25-30 minutes more, or until the filling has set. Dust with confectioners' sugar and extra ground cinnamon, and serve immediately.

PUMPKIN RUFFLED MILK PIE

Steps:

• Preheat oven to 350 degrees F. Butter a 9-inch round by 2-inch deep cake pan. Press a sheet of wide parchment paper down into the bottom of the pan, smoothing out the bottom so it sticks and creasing the sides (it won't lie perfectly flat, but that's ok). Trim off any extra tall scraps, leaving parchment about 1 inch above the edge of the pan (2 inches above if your pan is shallower).Unroll phyllo dough on a flat work surface. Cover with a sheet of waxed paper and a slightly damp kitchen towel on top; this will help keep the dough from drying out as you work.Place one sheet of phyllo dough on a clean surface. Using a wide pastry brush, brush a thin layer of melted clarified butter over the entire surface of the dough.Loosely fold into an accordion shape along the long edge. The size of your folds will depend on the size of your phyllo; for example, I used smaller 9-by-14-inch sheets, and made alternating folds about 2 1/4 inches in size (the final shape was like an M, if that helps you visualize the process). Ideally you want the height of your folded dough to be as tall as your cake pan.With the raw edges facing up, roll the dough into a rough rosette shape, and place into the center of prepared cake pan. Don't roll too tightly, as you do want to leave space in between the dough layers for the custard to go.Take out another sheet of phyllo dough, taking care to keep the rest of the dough covered. Brush with butter, then fold again into an accordion. Place into the cake pan and continue the spiral shape where your last piece ended.Continue to butter, fold, and spiral sheets of phyllo dough until the cake pan is completely filled. The dough will collapse inward a bit as it cooks, so if you can pack in another sheet or two around the outer edge it'll bake up more evenly. I used a total of 16 smaller sheets of phyllo for my pie; for larger sheets you may only need 8 or 10.Combine 2 tablespoons of remaining butter with 1 tablespoon honey; rewarm for 10 of 15 seconds in the microwave if necessary. Brush top of phyllo spiral generously with butter honey mixture, then dust with cinnamon.Bake for 25 minutes or until phyllo is golden brown and crispy. Remove from oven and let cool while you prepare the custard.To prepare custard, combine milk, cream, and pumpkin puree in a saucepan. Heat over medium, stirring occasionally, until mixture begins to steam (do not let it fully boil).Meanwhile, while milk is heating, whisk eggs with sugar, salt and spices in a medium bowl until frothy. Spoon hot milk mixture, 1/4 cup at a time, into egg mixture, whisking vigorously as you drizzle in the hot milk. This will temper the eggs rather than cook them. Continue adding hot milk, 1/4 cup at at time, until about half of the liquid has been incorporated and mixture is warm to the touch. Pour warm egg mixture back into saucepan with remaining milk and whisk until completely incorporated. Whisk in vanilla extract.Pour custard into cake pan, making sure to get custard into all the nooks and crannies between the layers of phyllo dough. The custard should only come about 2/3 of the way up your phyllo dough (you want some to remain uncovered so it stays crispy).Place cake pan on a cookie sheet (just in case of overflow), and return to oven. Bake for 25 to 30 minutes or until phyllo is deep golden brown and custard is puffed and set but still slightly jiggly.Remove from oven and place pan on a wire rack to cool completely. Use the parchment to lift the entire pie out of the pan and place on a serving plate, peeling down the sides. Dust with powdered sugar before slicing and serving.

RUFFLED PUMPKIN MILK PIE

Steps:

• Preheat oven to 350°F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment.
• Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops of phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack and let cool while making filling (leave oven on).
• In a large bowl, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. Dust with confectioners' sugar and serve.